Hi, I’m Kate. Today, I will show you a way to prepare 🍰battenberg cake🍰 recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
🍰Battenberg Cake🍰 Recipe
🍰Battenberg Cake🍰 is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. 🍰Battenberg Cake🍰 is something which I’ve loved my entire life. They are fine and they look wonderful.
To be with this particular recipe, we must first prepare a few ingredients. You can cook 🍰battenberg cake🍰 using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make 🍰Battenberg Cake🍰:
- Make ready 450 g marzipan
- Get 175 g butter
- Get 175 g caster sugar
- Make ready 175 g self-raising flour (or plain flour + 1 tsp baking powder)
- Make ready 3 eggs
- Prepare 2-3 tsp apricot glaze (or sieved apricot jam)
- Get 1 tsp vanilla essence
- Get Red or pink food colouring Icing sugar
Instructions to make 🍰Battenberg Cake🍰:
- Cream together the butter and sugar. - Whisk the eggs in a small bowl together with the vanilla essence. Add half the eggs to the butter and sugar and beat in.
- Sieve in half the flour and beat well. Now beat in, consecutively, the remaining egg and flour. - - Lightly grease and line an 8″ (20 cm) square cake tin with baking paper. Make a divider from baking foil and place down the centre of the tin. - Pour one half of the mixture into one half of the cake tin.
- Beat in enough food colouring into the remaining mixture to give a strong pink colour, then pour it into the other half of the cake tin. - Bake at 170°C for 25-30 minutes and allow to cool before turning the cake out of the tin.
- Carefully trim the two sponge cakes to given neat rectangles of cake. Cut each sponge down the centre to give a total of four long oblongs. Using warm apricot glaze, stick the oblongs together into a checkerboard pattern. Trim further if necessary.
- Sprinkle icing sugar onto a flat surface and roll out the marzipan to around 5 mm (¼”) thick. Spread apricot glaze onto the marzipan and slide the cake into the middle of the marzipan. Fold up the sides and make a neat seam on the top of the cake.
- Turn the cake over so that the seam is on the bottom and trim the ends of the cake. Place on a serving plate/board and dust with icing sugar.
- #Tips - - You can make apricot glaze by melting apricot jam in a pan and passing it through a sieve. In fact any jam will do as long as it doesn’t have bits in it – what the Americans call “Jelly”. - - I find that gel or paste food colourings keep their colour much better during baking than liquid food colourings. You can usually buy them online and because you need so little for a strong colour they last for ages.
- If your cake sticks to the flat surface, carefully run a palette knife under the length of the cake. - - Don’t throw the off-cuts of cake or marzipan away – eat the cake and keep the marzipan for another recipe!
So that is going to wrap it up for this exceptional dish 🍰battenberg cake🍰 recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
