Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, battenberg cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Battenberg cake is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Battenberg cake is something that I have loved my entire life. They are fine and they look wonderful.
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.
To get started with this recipe, we must prepare a few components. You can cook battenberg cake using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Battenberg cake:
- Get 175 g very soft butter
- Prepare 175 g golden caster sugar
- Prepare 140 g self-raising flour
- Take 50 g ground almonds
- Make ready 1/2 tsp baking powder
- Take 3 medium eggs
- Take 1/2 tsp vanilla extract
- Prepare 1/4 tsp almond extract
- Prepare Pink food colouring
- Take 4 Tbsp fresh milk
- Take Jam as required
- Make ready 1 Marzipan block
This pretty Battenberg cake is light, fluffy and actually very easy to make at home - just follow these easy steps and don't forget to take the handy ingredients list at the bottom with you when you're next. 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. The battenberg cake, a gaudily coloured, peculiarly British confection, makes for an unlikely film star - unless the film is, of course, based on the work of that other peculiarly British creation, Alan Bennett. Battenberg Cake. this link is to an external site that may or may not meet accessibility guidelines.
Steps to make Battenberg cake:
- 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.
- 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
- 🌻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.
- 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.
- 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.
- 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.
- 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 !!! ❤️
The battenberg cake, a gaudily coloured, peculiarly British confection, makes for an unlikely film star - unless the film is, of course, based on the work of that other peculiarly British creation, Alan Bennett. Battenberg Cake. this link is to an external site that may or may not meet accessibility guidelines. We needed it for our annual Battenberg cake for Shakespeare's birthday next month. Bekijk meer ideeën over Taart, Britse recepten, Cupcake cake. This British classic of sponge, jam and marzipan is well known for it distinct checkerboard pattern, flavoured with cherry extract and pistachio paste. (Battenburg Cake, Chapel Window Cake).
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