Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 medium apples, peeled and grated
- Red food coloring
- 200g marzipan
- Icing sugar, for dusting
Special equipment needed:
- 2 x 20cm square cake tins
- Piping bag
- Baking paper
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the cake tins with baking paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
4. Sift in the remaining flour, baking powder, and cinnamon, and fold until the mixture is smooth.
5. Add the vanilla extract and grated apples, and mix until well combined.
6. Divide the mixture in half, and add a few drops of red food coloring to one half to create a pink batter.
7. Spoon the pink batter into one of the prepared tins, and the plain batter into the other.
8. Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
9. Leave the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
10. Once the cakes are cool, trim the edges to create two even-sized rectangles.
11. Roll out the marzipan on a surface lightly dusted with icing sugar, to a thickness of about 1/4 inch.
12. Cut the marzipan into two long strips, one pink and one plain, the same length as the cake rectangles.
13. Brush the top of one cake rectangle with a little apricot jam, and place the pink marzipan strip on top.
14. Brush the top of the other cake rectangle with apricot jam, and place the plain marzipan strip on top.
15. Place the pink and plain cake rectangles side by side, and brush the sides with apricot jam.
16. Carefully lift one rectangle onto the other, so that the pink and plain marzipan strips meet in the middle to create a checkerboard effect.
17. Wrap the cake tightly in cling film, and chill in the fridge for at least an hour to set.
18. Once set, dust the cake with icing sugar and serve in slices.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 180°C/160°C fan/gas mark 4.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 430
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 54g
Sugar: 40g
Protein: 5g
Fiber: 2g
Sodium: 120mg
Substitutions for ingredients:
- You can use any type of apple for this recipe, but Granny Smith apples work particularly well.
- If you don't have self-raising flour, you can make your own by adding 2 tsp of baking powder to 200g of plain flour.
Variations:
- You can add chopped walnuts or pecans to the cake batter for extra texture.
- Instead of using marzipan, you can use fondant icing to cover the cake.
Tips and tricks:
- Make sure the butter is softened before you start, as this will make it easier to cream with the sugar.
- Be careful not to overmix the cake batter, as this can result in a tough cake.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the apricot jam onto the cake.
Storage instructions:
Store the cake in an airtight container in the fridge for up to 3 days.
Reheating instructions:
The cake can be served cold or at room temperature.
Presentation ideas:
Serve the cake on a cake stand or plate, dusted with icing sugar.
Garnishes:
You can decorate the cake with fresh apple slices or cinnamon sticks.
Pairings:
This cake goes well with a cup of tea or coffee.
Suggested side dishes:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting advice:
- If the cake batter curdles when you add the eggs, don't worry. Just keep mixing and it should come together.
- If the cake sinks in the middle, it may not have been cooked for long enough. Make sure to check it with a skewer before removing it from the oven.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to bake. Check that the eggs are fresh and not past their use-by date.
Food history:
Battenberg cake is a traditional British cake that was first made in the late 19th century to celebrate the marriage of Queen Victoria's granddaughter to Prince Louis of Battenberg.
Flavor profiles:
This cake has a sweet and spicy flavor, with the cinnamon and apple complementing each other perfectly.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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Region: British