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Classic Battenberg Cake

Classic Battenberg Cake




Serves 8

175g  unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1/2 tsp almond extract
Red food coloring

For the Filling and Coating:
150g apricot jam
350g marzipan
Icing sugar, for dusting



1. Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and line an 8-inch square cake tin with parchment paper.

2. Make the Sponge:
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.

3. Fold in the Flour:
Sift the self-raising flour into the mixture and gently fold it in until fully combined. Divide the cake mixture in half into two separate bowls.

4. Add Food Colouring:
In one of the bowls, add red food colouring and mix until you achieve a deep pink colour. Pour the pink batter into one half of the prepared tin and the uncoloured batter into the other half. Use a piece of parchment paper to create a divide between the two batters, forming a checkerboard pattern.

5. Bake the Cake:
Place the cake in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Allow it to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

6.Assemble the Battenberg:
Once the sponge has cooled, trim the edges to make them even. Cut both the pink and white sponges in half lengthwise to create four long rectangles. Heat the apricot jam in a small saucepan until it's melted. Strain it through a sieve to remove any lumps.

7. Assemble the Layers:
Lay one pink sponge strip on a clean surface and brush it with apricot jam. Place a white sponge strip on top, press them together, and brush the top with more jam. Repeat this process until you have a pink and white checkered pattern.

8: Roll in Marzipan:
Roll out the marzipan on a surface lightly dusted with icing sugar to a rectangle large enough to wrap around the cake. Brush the assembled cake with apricot jam, then wrap it with the marzipan. Trim any excess marzipan to create clean edges.


9: Slice and Serve:
Slice your Classic Battenberg Cake to reveal the beautiful checkered pattern. Enjoy your homemade Battenberg with a cup of tea or coffee!



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