Indulge in a timeless classic perfect for your next tea time with this elegant Traditional Battenberg cake recipe. You’ll create a beautifully checkered cake, a delightful treat that’s surprisingly simple to master. This charming cake is an ideal addition to your collection of cake recipes for tea time.
Key Ingredients & Substitutions:
- Almond Flour: You can use finely ground blanched almonds if almond flour is unavailable.
- Apricot Jam: Peach or raspberry jam can be substituted for a different fruity flavor.
- Food Coloring: Gel food coloring works best for vibrant colors.
Ingredients:
For the Cake:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 50g almond flour
- 1 tsp vanilla extract
- Pink food coloring
- Yellow food coloring
For the Filling & Covering:
- 300g apricot jam, warmed and strained
- 500g marzipan
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 8-10 slices
- Tools Needed: 8-inch square cake tin, baking parchment, mixing bowls, electric mixer, rolling pin, sharp knife.
Step-by-Step Instructions:
1. Prepare Your Tin and Batter
Preheat your oven to 160°C (325°F). Line an 8-inch square cake tin with baking parchment, creating a central divider to make two equal compartments. In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
2. Add Eggs and Dry Ingredients
Gradually beat in the eggs, one at a time, until fully incorporated. Gently fold in the self-raising flour, almond flour, and vanilla extract until just combined. Be careful not to overmix the batter.
3. Divide and Color the Batter
Divide the cake batter equally into two separate bowls. Add a few drops of pink food coloring to one bowl and yellow food coloring to the other. Mix each bowl gently until you achieve your desired vibrant shades.
4. Bake the Cakes
Spoon the pink batter into one compartment of your prepared tin and the yellow batter into the other. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
5. Cool and Trim the Cakes
Remove the cakes from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cool, trim the edges of each cake so they are perfectly straight and square. Cut each colored cake in half lengthwise, creating four long strips (two pink, two yellow).
6. Assemble the Battenberg
Brush one long side of a pink strip with warmed apricot jam, then press a yellow strip next to it. Repeat with another pink strip and another yellow strip. Now, brush jam on top of the pink and yellow pairs and stack them to create a checkered pattern. You should have a pink-yellow-pink-yellow arrangement.
7. Cover with Marzipan
Dust your work surface lightly with icing sugar and roll out the marzipan into a rectangle large enough to cover your assembled cake (approximately 30x20cm). Brush the entire outside of the cake with apricot jam to help the marzipan stick. Carefully place the marzipan over the cake, pressing gently to secure it.
8. Finish and Serve
Trim any excess marzipan from the ends of the cake. Gently crimp the edges of the marzipan with your fingers or a fork for a decorative finish. Slice the Traditional Battenberg cake into individual portions and enjoy this delightful addition to your cake recipes for tea time.
Variation Ideas:
- Lemon Zing: Add 1 tsp lemon zest to the cake batter for a citrusy twist.
- Chocolate Battenberg: Use cocoa powder to color one of the cake batters brown and use chocolate ganache instead of apricot jam.
- Nut-Free: Substitute almond flour with an equal amount of self-raising flour for a nut-free version.
Storage Instructions:
Store your Traditional Battenberg cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to a week, but let it come to room temperature before serving for the best texture. This cake does not freeze well due to the marzipan.
Frequently Asked Questions (FAQ):
Q: Can I use regular all-purpose flour instead of self-raising flour?
A: Yes, you can. For every 175g of all-purpose flour, add 1.5 teaspoons of baking powder.
Q: Why is my Battenberg cake dry?
A: You might have overbaked it. Make sure to check for doneness at the earlier end of the baking time.
Q: What if I don’t have a square tin with a divider?
A: You can use two separate smaller square tins or create a foil divider in one larger tin.
Q: How do I get vibrant colors?
A: Use gel food coloring; it’s more concentrated than liquid food coloring and provides richer hues.
Q: Can I make this cake ahead of time?
A: Yes, Battenberg cake actually tastes better the next day as the flavors meld together.
Q: My marzipan is cracking, what should I do?
A: Gently warm the marzipan in your hands before rolling to make it more pliable. You can also knead in a tiny amount of vegetable shortening if it’s very stiff.