Battenberg cake

Name: Battenberg cake
Cuisine: British
Ingredients: 175 g very soft butter; 175 g golden caster sugar; 140 g self-raising flour; 50 g ground almonds; 1/2 tsp baking powder; 3 medium eggs; 1/2 tsp vanilla extract; 1/4 tsp almond extract; Pink food colouring; 4 Tbsp fresh milk; Jam as required; 1 Marzipan block

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Brighten up your tea time with this classic British chequered treat. This pretty Battenberg cake is light, fluffy and actually very easy to make at home .
Battenberg cake is a true classic for afternoon tea.

Lubna’s Kitchen @lubnaskitchen

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Ingredients

175 gvery soft butter
175 ggolden caster sugar
140 gself-raising flour
50 gground almonds
1/2 tspbaking powder
3medium eggs
1/2 tspvanilla extract
1/4 tspalmond extract
Pink food colouring
4 Tbspfresh milk
Jam as required
1Marzipan block

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Steps

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 !!! ❤️