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battenberg-cake-recipe-classic-british

Battenberg Cake Recipe (Classic British)

A classic British Battenberg cake with a checkerboard pattern, wrapped in marzipan.
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Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: British
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Cake

  • 175 g unsalted butter softened
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self-raising flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 2 tablespoon milk
  • 0.5 teaspoon vanilla extract
  • few drops pink food coloring

Assembly

  • 6 tablespoon apricot jam warmed and sieved
  • 400 g marzipan
  • icing sugar for dusting

Instructions 

  1. Preheat the oven to 350°F (180°C). Grease and line an 8-inch square baking tin with parchment paper.
  2. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
  3. Fold in the flour, baking powder, and salt. Add the milk and vanilla extract, and mix until smooth.
  4. Divide the mixture in half. Add pink food coloring to one half and mix well.
  5. Spoon the mixtures into the prepared tin, creating a checkerboard pattern. Bake for 25 minutes or until a skewer comes out clean. Cool completely.
  6. Trim the cakes and cut them into equal-sized strips. Warm the apricot jam and use it to stick the strips together, forming a checkerboard pattern.
  7. Roll out the marzipan on a surface dusted with icing sugar. Brush the cake with apricot jam and wrap it in marzipan. Trim any excess and smooth the edges.
  8. Serve in slices.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 35g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg

Keywords

Battenberg, British Dessert, Cake
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