Battenberg cake
Battenberg cake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, battenberg cake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This sponge and marzipan cake is a classic British tea-time treat. Our traditional Battenberg cake is a delicious project for an afternoon in the kitchen. Bake this easy but impressive cake for a special occasion. This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan.

Battenberg cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Battenberg cake is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook battenberg cake using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Battenberg cake:
  1. Make ready 175 g very soft butter
  2. Prepare 175 g golden caster sugar
  3. Take 140 g self-raising flour
  4. Prepare 50 g ground almonds
  5. Make ready 1/2 tsp baking powder
  6. Make ready 3 medium eggs
  7. Make ready 1/2 tsp vanilla extract
  8. Take 1/4 tsp almond extract
  9. Make ready Pink food colouring
  10. Prepare 4 Tbsp fresh milk
  11. Take Jam as required
  12. Take 1 Marzipan block

Battenberg Cake is believed to have been named in honor of the marriage of Queen Victoria's granddaughter to Prince Louis of. This peculiarly British teatime confection is much nicer made at home, although you'll need to have patience to avoid some of my shonky cake assembly. Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with. This British classic of sponge, jam and marzipan is well known for it distinct checkerboard pattern, flavoured with cherry extract and pistachio paste.

Steps to make 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 an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with. This British classic of sponge, jam and marzipan is well known for it distinct checkerboard pattern, flavoured with cherry extract and pistachio paste. We needed it for our annual Battenberg cake for Shakespeare's birthday next month. In one of the Thursday Next books Hamlet has an obsession with the cake (Go read. (Battenburg Cake, Chapel Window Cake). Battenberg cake is a popular British cake that is often purchased instead of made.

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