Deliciously Elegant Battenberg Cake: A Step-by-Step Guide
Experience the charm of Battenberg Cake with its delightful checkered pattern and rich almond flavor, perfect for any celebration.
Equipment
- - Stand mixer
- square cake pan
- Parchment paper
- - Kitchen scale
Ingredients
For the Batter
- 1 can Cooking Spray Prevents sticking; use a neutral oil spray for easy release.
- 150 g All-Purpose Flour Provides structure; can substitute with a gluten-free flour blend.
- 50 g Almond Flour Adds flavor and moisture; substitute with more all-purpose flour if desired.
- 1.5 tsp Baking Powder Leavening agent; ensure it's fresh for best results.
- 1.5 sticks Unsalted Butter Provides fat and richness; substitute with margarine for dairy-free.
- 150 g Granulated Sugar Sweetens the cake; brown sugar can add moisture and flavor.
- 0.25 tsp Kosher Salt Balances sweetness; use regular salt if kosher is unavailable.
- 3 large Eggs Binds ingredients and provides moisture; a flax egg can be used for a vegan option.
- 1 tsp Almond Extract Enhances almond flavor; vanilla extract can be used instead.
- 2 Tbsp Whole Milk Adds moisture; use almond milk for a dairy-free option.
- a few drops Pink Food Coloring For tinting batter; omit for a classic appearance.
For Assembly
- 0.5 cup Apricot Jam Binds cake layers and adds sweetness; any fruit jam can be a substitute.
- 7 oz Ready-to-Roll Marzipan Enrobes the cake for flavor and decoration; can be homemade if desired.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare a square cake pan by spraying it generously with cooking spray and lining it with parchment paper to ensure easy removal.
- Mix dry ingredients by combining all-purpose flour, almond flour, baking powder, and salt in a bowl. Stir well until fully blended.
- Cream butter and sugar together in a stand mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add eggs one at a time to the creamed mixture, mixing well after each addition. Incorporate almond extract and milk, ensuring a smooth consistency.
- Gradually add dry ingredients to wet mixture, folding them in until just combined.
- Divide batter in half, tint one portion with a few drops of pink food coloring.
- Pour batters side by side in the prepared pan, separating them with parchment paper.
- Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Trim and cut each cake into even logs.
- Brush logs with jam before stacking them to form a checkered pattern.
- Roll out marzipan and wrap it around the stacked cake.
- Trim excess marzipan and smooth everything down.
- Chill in the refrigerator to set the marzipan.
- Slice and serve the Battenberg Cake.
Notes
Optional: Garnish slices with fresh berries for added color and flavor. Ensure all ingredients are at room temperature for best results.