Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, battenberg cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

No cake is more British than a frivolous Battenberg cake. At any afternoon tea, in fact at any occasion bring out a Battenberg cake and watch smiles all round. There is something cheering about the distinctive pink and yellow squares tightly wrapped in a thick layer of marzipan that no other cake seems able to achieve.

Battenberg cake is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Battenberg cake is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook battenberg cake using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Battenberg cake:

1. Make ready 175 g very soft butter
2. Make ready 175 g golden caster sugar
3. Prepare 140 g self-raising flour
4. Take 50 g ground almonds
5. Take 1/2 tsp baking powder
6. Prepare 3 medium eggs
7. Get 1/2 tsp vanilla extract
8. Make ready 1/4 tsp almond extract
9. Prepare Pink food colouring
10. Get 4 Tbsp fresh milk
11. Get Jam as required
12. Get 1 Marzipan block

It can be tricky to get right, but take your time and keep a steady hand when cutting the cake - the results will be stunning. Although the exact origins of battenberg cake are unclear, it is generally believed that it was invented. Battenberg - also spelt Battenburg - is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check.

Steps to make Battenberg cake:

1. 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.
2. 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
3. 🌻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.
4. 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.
5. 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.
6. 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.
7. 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 !!! ❤️

Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. A step up from the free-and-easy Double Marble Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks impressive.. To finish the cake, brush the top and long sides of the assembled cake with the apricot jam (gently re-warmed), then roll the cake or wrap the marzipan neatly around and over. Our traditional Battenberg cake is a delicious project for an afternoon in the kitchen.

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