Hello, I am Elise. Today, I will show you a way to make traditional battenberg cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Traditional Battenberg Cake Recipe
Traditional Battenberg Cake is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Traditional Battenberg Cake is something which I have loved my whole life. They are nice and they look fantastic.
To be with this particular recipe, we must prepare a few components. You can have traditional battenberg cake using 14 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Traditional Battenberg Cake:
- Take 3/4 Cup Butter
- Make ready 3/4 Cup Caster sugar
- Prepare 1 1/4 Cups Flour
- Get 3 Eggs , room temperature
- Take 1/2 Cup Ground almonds
- Get 2 1/4 Teaspoons Baking powder
- Make ready 1/2 Teaspoon Vanilla extract
- Make ready Red food colouring
- Prepare 1/3 Cup Apricot strawberry Jam /
- Prepare 2 Cups sugar Granulated
- Get 4 Cups Almond meal
- Get 2 Egg whites
- Take sugar Powdered , for dusting
- Take Sugar , powdered
Steps to make Traditional Battenberg Cake:
- Preheat oven to moderate 180°C Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth.The batter will be a thick one.
- I used my bread tin for making the cake,if you have a Battenberg tin you can use that,or if you have a big square tin you can make a partition with a cardboard rolled with silver foil and use it.
- Spoon half the mixture into the tin and bake it for 25-30 mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean. Cool the cake and take it off the pan.
- Add a few drops of red food liquid/gel/paste to the remaining batter, stir until the colour is thoroughly distributed, add more colour if needed. Spoon the pink batter into the baking tin and bake the same way as before.
- Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack. Once completely cool, trim the edges of the cake with a long serrated knife
- Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge
- Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible Gently heat the apricot/strawberry jam and pass through a small sieve
- Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow
- For Marzipan : Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth.
- Assembling the Battenberg Cake: Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake
- Brush the top of the cake with jam Place the cake on the marzipan, jam side down
- Brush the remaining three sides with jam Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over
- Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate
- Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern
So that is going to wrap it up for this distinctive dish traditional battenberg cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
