Traditional Battenberg Cake
Traditional Battenberg Cake

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, traditional battenberg cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Traditional Battenberg Cake is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Traditional Battenberg Cake is something that I have loved my entire life. They’re nice and they look fantastic.

Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen, from BBC Good Food. A Battenberg cake is not only pretty to look at, but it also tastes good too. It's easier to make than it looks No cake is more British than a frivolous Battenberg cake.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook traditional battenberg cake using 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Traditional Battenberg Cake:
  1. Make ready 3/4 Cup Butter
  2. Take 3/4 Cup Caster sugar
  3. Prepare 1 1/4 Cups Flour
  4. Get 3 Eggs , room temperature
  5. Take 1/2 Cup Ground almonds
  6. Get 2 1/4 Teaspoons Baking powder
  7. Get 1/2 Teaspoon Vanilla extract
  8. Take Red food colouring
  9. Prepare 1/3 Cup Apricot strawberry Jam /
  10. Make ready 2 Cups sugar Granulated
  11. Make ready 4 Cups Almond meal
  12. Take 2 Egg whites
  13. Prepare sugar Powdered , for dusting
  14. Prepare Sugar , powdered

The Hairy Bikers' recipe makes it foolproof. Liver and bacon with onions and gravy. Jollof rice with fried plantains. (Battenburg Cake, Chapel Window Cake). Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste.

Step by Step to make Traditional Battenberg Cake:
  1. Preheat oven to moderate 180°C Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth.The batter will be a thick one.
  2. I used my bread tin for making the cake,if you have a Battenberg tin you can use that,or if you have a big square tin you can make a partition with a cardboard rolled with silver foil and use it.
  3. Spoon half the mixture into the tin and bake it for 25-30 mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean. Cool the cake and take it off the pan.
  4. Add a few drops of red food liquid/gel/paste to the remaining batter, stir until the colour is thoroughly distributed, add more colour if needed. Spoon the pink batter into the baking tin and bake the same way as before.
  5. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack. Once completely cool, trim the edges of the cake with a long serrated knife
  6. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge
  7. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible Gently heat the apricot/strawberry jam and pass through a small sieve
  8. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow
  9. For Marzipan : Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth.
  10. Assembling the Battenberg Cake: Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake
  11. Brush the top of the cake with jam Place the cake on the marzipan, jam side down
  12. Brush the remaining three sides with jam Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over
  13. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate
  14. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern

The earliest battenberg-type cakes were flavoured with almond essence, still the choice of Berry and Collister today, while Julie Duff keeps things plain in her book Cakes Regional & Traditional.. Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks Spoon the pink cake mixture into the other two sections of the Battenberg tin or the other section of. This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan. Battenberg cakes have a unique checker presentation and are a bit of work to make but not too hard for a spectacular presentation. Battenberg cake is a popular British cake that is often purchased instead of made.

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