Master the Art of Battenberg Cake: A British Delight
Battenberg Cake is a beautiful British dessert with a rich almond flavor and a delightful checkered pattern that makes it a must-bake.
Equipment
- - Oven
- - Mixing bowls
- - Baking pan
- Whisk
- - Serrated knife
Ingredients
For the Cake Base
- 150 g All-Purpose Flour Provides structure; you can use gluten-free flour for a gluten-free version.
- 50 g Almond Flour Adds flavor and moisture; ground hazelnuts can be a delightful substitute.
- 1.5 tsp Baking Powder Acts as a leavening agent; ensure it's fresh for the best rise.
- 3/4 cup Unsalted Butter Delivers rich flavor and moisture; use margarine for a dairy-free option.
- 150 g Granulated Sugar Sweetens the cake; coconut sugar adds a deeper flavor profile.
- 1/4 tsp Kosher Salt Enhances the cake’s flavor; regular salt is a fine alternative.
- 3 large Eggs Binds ingredients and adds richness; consider flax eggs for a vegan alternative.
- 1 tsp Almond Extract Elevates the almond flavor; vanilla extract works well for a different touch.
- 2 Tbsp Whole Milk Contributes moisture; almond milk is a great dairy-free substitution.
- 4 drops Pink Food Coloring Provides charming color; beet juice serves as a natural option.
For the Filling and Decoration
- 1/2 cup Apricot Jam Essential for filling and binding cake layers; feel free to swap with any fruit jam you love.
- 7 oz Ready-to-Roll Marzipan Ensures a smooth finish for the cake; you can make your own marzipan if desired.
Instructions
How to Make Battenberg Cake
- Preheat the oven to 350°F (175°C) and line a rectangular baking pan (approximately 8x8 inches) with parchment paper.
- Combine the all-purpose flour, almond flour, baking powder, and salt in a bowl and whisk together.
- Cream the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the almond extract and milk.
- Gradually add the dry ingredients to the wet mixture until just combined, being careful not to over-mix.
- Divide the batter in half and tint one half with pink food coloring.
- Pour the pink batter into one side of the prepared baking pan and the plain batter into the other.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Slice each cake into even logs, approximately 1 – 1.5 inches thick.
- Brush each layer with apricot jam and stack the pink and plain layers alternatively.
- Wrap the assembled cake in marzipan and trim the edges.
- Allow the cake to set for at least 30 minutes before serving.
Notes
Use a serrated knife for slicing the cakes; it will help you achieve clean, even layers without crumbling.