Hello everybody, I hope you’re having an incredible day today. 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 will make it a little bit unique. This is gonna smell and look delicious.
🍰Battenberg Cake🍰 is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. 🍰Battenberg Cake🍰 is something that I’ve loved my entire life.
Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section. Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen, from BBC Good Food.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 🍰battenberg cake🍰 using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make 🍰Battenberg Cake🍰:
- Prepare 450 g marzipan
- Make ready 175 g butter
- Take 175 g caster sugar
- Prepare 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
- Make ready Red or pink food colouring Icing sugar
Though today many buy a Battenberg cake they are actually no more difficult to make than any other sponge cake as you can see in this recipe. It is such fun to make and even more fun to eat and cheers up any tea time table. Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste. This pretty Battenberg cake is light, fluffy and will go down a storm with the whole family.
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!
See more baking recipes at Tesco Real Food. 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. This British classic of sponge, jam and marzipan is well known for it distinct checkerboard pattern, flavoured with cherry extract and pistachio paste. While cake cools, knead red food paste into fondant to colour it pink. Wrap tightly with plastic wrap and set aside.
So that’s going to wrap this up for this exceptional food 🍰battenberg cake🍰 recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
