The Traditional Recipe for Battenberg Cake

Battenberg cake, often seen at high tea and weddings, is a delightful treat with its distinctive checkerboard pattern of alternating pink and yellow layers. This guide walks you through the step-by-step process of creating this elegant cake. Whether you're a beginner or an experienced baker, this detailed instructional will cater to your needs.

Method 1 of 2: Baking the Battenberg Cake

Preparation for the Cake

Preheat your oven to 400oF (200oC) or gas mark 6 for 10 minutes to ensure it's ready. In a large bowl, mix the ingredients to create the cake batter. For a distinctive color, separate the batter: take half and add a drop of pink food coloring. Grease the cake tin thoroughly to prevent sticking, using additional butter or grease as needed. Pour the colored batter into one side of the tin, and the non-colored batter into the other side, ensuring a balanced layering. Bake for 25 to 30 minutes or until the cake feels firm when lightly touched or a toothpick inserted comes out clean. Cool the cake by setting it aside and removing it from the tin. Once cooled, cut the cake in half horizontally to divide the colors.

Creating the Checkerboard Effect

Mix apricot jam and water in a saucepan. Heat until the jam is liquid. Using a brush, apply a thin layer of jam onto one half of a pink cake piece. Place a yellow cake piece next to it, ensuring they align neatly. Repeat the process with another pink and yellow cake piece to create a checkerboard pattern. Apply more jam on the outside of the cake for a polished finish.

Adding Marzipan Wrap

Measure the marzipan slightly larger or longer than the cake. Roll it to about 1/8 inch thick. Use the marzipan as an elegant wrap, placing it around the cake. Secure the ends with jam. Cut off any excess marzipan and place the cake on a plate. Let the cake rest in the refrigerator for 30 minutes before serving.

Method 2 of 2: Making Homemade Marzipan Paste

Ingredients and Instructions

Combine eggs, almond extract, lemon juice, almonds, and confectioners' sugar in a bowl. Knead the mixture until it forms a smooth paste. If the mixture is too dry, add a few drops of water at a time until the desired consistency is achieved. Using confectioners' sugar, dust the paste and roll it to about 1/8 inch thickness. Cut and use this paste to enhance the flavors and appearance of your Battenberg cake.

Conclusion

Baking a Battenberg cake is a rewarding experience that can elevate any occasion. With these detailed steps, you can create a beautiful and delicious cake that will impress both experienced bakers and novices alike. Enjoy the journey of crafting this classic British dessert and share the joy with your loved ones.