Battenberg Cake Bliss: Bake This Beautiful Classic Today
Discover the delightful Battenberg Cake, a beautiful blend of almond sponge and apricot jam that's perfect for any occasion.
Equipment
- Square baking pan
- Mixing bowls
- Whisk
- Serrated knife
- Wire rack
Ingredients
For the Cake
- 8 ounces All-Purpose Flour Can substitute with gluten-free flour.
- 4 ounces Almond Flour Whole almonds can be ground for a substitute.
- 2 teaspoons Baking Powder Ensure freshness for best results.
- 8 ounces Unsalted Butter Can substitute with margarine or plant-based butter.
- 8 ounces Granulated Sugar Coconut sugar can be an alternative.
- 1 teaspoon Kosher Salt Table salt can be used if kosher salt isn't handy.
- 4 large Large Eggs Flax eggs can be used for a vegan version.
- 1 teaspoon Almond Extract Can substitute with vanilla extract.
- 6 ounces Whole Milk Almond milk works for a dairy-free choice.
- 1 drop Pink Food Coloring Optional for visual appeal.
For Assembly
- 8 ounces Apricot Jam Can substitute with raspberry or peach jam.
- 8 ounces Ready-to-Roll Marzipan Fondant can be an alternative.
Instructions
How to Make Battenberg Cake
- Preheat your oven to 350°F (175°C) and prepare a square baking pan by dividing it with parchment paper.
- In a bowl, whisk together the all-purpose flour, almond flour, and baking powder until well combined.
- Cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Gradually incorporate the large eggs, kosher salt, almond extract, and whole milk into the butter mixture. Mix well.
- Slowly fold in the flour mixture into the wet ingredients until just combined.
- Divide the batter in half and add pink food coloring to one half, stirring gently.
- Pour the batters into their respective sides of the prepared pan and bake for about 25-30 minutes.
- Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Brush apricot jam over the top of the cooled cake layers and position them together.
- Roll out the marzipan into a large sheet and wrap it around the stacked cake.
- Trim excess marzipan from the edges for a neat finish.
- Chill the cake in the fridge for about 30 minutes before serving.
Notes
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.