5 Minutes to Serving Best Battenberg cake

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Battenberg cake

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Below are the ingridients that are required to cook a appetizing Battenberg cake:

  1. Use 175 g of very soft butter.
  2. Use 175 g of golden caster sugar.
  3. Provide 140 g of self-raising flour.
  4. Provide 50 g of ground almonds.
  5. Provide 1/2 tsp of baking powder.
  6. Get 3 of medium eggs.
  7. Prepare 1/2 tsp of vanilla extract.
  8. Prepare 1/4 tsp of almond extract.
  9. Use of Pink food colouring.
  10. You need 4 Tbsp of fresh milk.
  11. Provide of Jam as required.
  12. Provide 1 of Marzipan block.

Ready with the ingridients? Here are the steps on cooking Battenberg cake:

  1. Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base see in pics)To make the sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract and 4tbsp milk in a large bowl. Beat with an electric whisk until the mix comes together smoothly..
  2. Divide better equal into 2 bowls and add pink food colour in one bowl and mix well. Then pour both better in cake tin separately and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling.
  3. 🌻To assemble: heat the jam in a small pan until runny, trim two opposite edges from the almond sponge, (see in pics) then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake..
  4. Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick..
  5. Brush with jam, then lay a pink and an almond slice side by side at one end of the marzipan, (see in pics) brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes..
  6. Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork..
  7. Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month. Enjoy !!! ❤️.

Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste. Battenberg cake is a popular British cake that is often purchased instead of made. If you've never made a Battenberg cake before then this zesty version is just right for you. Our simple-to-follow recipe makes light work of a technical bake. This pretty Battenberg cake is light, fluffy and actually very easy to make at home – just follow these easy steps and don't forget to take the handy ingredients list at the bottom with you when you're next.

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