Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 1/4 cup apricot jam
- 1 lb marzipan
- Powdered sugar, for dusting
Special equipment needed:
- Two 8-inch square cake pans
- Parchment paper
- Ruler
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 8-inch square cake pans with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth.
4. Divide the batter in half and transfer each half to a separate cake pan. Use a spatula to smooth the surface of the batter.
5. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. Once the cakes are cool, remove them from the pans and trim the edges to create two 7-inch squares. Cut each square in half lengthwise to create four long rectangles.
7. Heat the apricot jam in a small saucepan until it becomes liquid. Brush the jam over the surface of each cake rectangle.
8. Roll out the marzipan on a surface dusted with powdered sugar to a thickness of 1/4 inch. Cut the marzipan into four long rectangles, each the same size as the cake rectangles.
9. Place one cake rectangle on top of a marzipan rectangle. Place a second cake rectangle on top of the first, butting it up against the marzipan. Repeat with the remaining cake and marzipan rectangles, alternating the colors to create a checkerboard pattern.
10. Wrap the cake in parchment paper and chill for at least 30 minutes to set the marzipan.
11. Once the cake is chilled, dust with powdered sugar and serve.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 240mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 37g
Protein: 6g
Substitutions for ingredients:
- You can use almond extract instead of vanilla extract for a different flavor.
- Raspberry jam can be used instead of apricot jam.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
Variations:
- You can add chopped nuts or chocolate chips to the batter for added texture.
- Instead of a checkerboard pattern, you can create a striped pattern by cutting the cake rectangles in half widthwise and alternating the colors.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth batter.
- Use a ruler to measure the cake rectangles to ensure they are all the same size.
- Chill the cake before slicing to ensure clean, even slices.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds to soften the marzipan.
Presentation ideas:
Serve the cake on a cake stand or platter, dusted with powdered sugar.
Garnishes:
Fresh berries or whipped cream can be used as a garnish.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad would be a nice side dish.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk to the batter.
- If the marzipan is too sticky, dust the surface with powdered sugar before rolling it out.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the cake.
Food history:
The Battenberg cake is a classic British cake that was first created in the late 19th century to celebrate the marriage of Princess Victoria to Prince Louis of Battenberg.
Flavor profiles:
The cake has a rich chocolate flavor, balanced by the sweetness of the marzipan and apricot jam.
Serving suggestions:
Serve the cake as a dessert or a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Rich, Chocolatey, Sweet, Moist, Fruity