Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp instant coffee granules
- 2 tbsp hot water
- 100g walnuts, finely chopped
- 200g marzipan
- Icing sugar, for dusting
Special equipment needed:
- 20cm square cake tin
- Baking parchment
- Mixing bowls
- Electric mixer
- Pastry brush
- Rolling pin
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 20cm square cake tin and line with baking parchment.
2. In a small bowl, dissolve the instant coffee granules in hot water and set aside.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour and baking powder, then fold in the chopped walnuts and vanilla extract.
5. Divide the mixture in half and stir the coffee mixture into one half.
6. Spoon the two mixtures into the cake tin, alternating between the coffee and walnut mixtures to create a checkered pattern.
7. Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
8. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
9. Once cooled, trim the edges of the cake to create two even rectangles.
10. Roll out the marzipan on a surface dusted with icing sugar to a rectangle large enough to wrap around the cake.
11. Brush the top of one cake rectangle with a little apricot jam and place the other rectangle on top, creating a sandwich.
12. Brush the sides of the sandwich with apricot jam and wrap the marzipan around the cake, pressing the edges together to seal.
13. Dust the cake with icing sugar and serve.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
Preheat the oven to 180°C/160°C fan/gas mark 4.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 472kcal
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 50g
Sugar: 35g
Fibre: 2g
Protein: 6g
Salt: 0.4g
Substitutions for ingredients:
- Instant coffee granules can be substituted with 2 shots of espresso.
- Walnuts can be substituted with pecans or almonds.
- Marzipan can be substituted with fondant icing.
Variations:
- Replace the coffee with cocoa powder to make a chocolate Battenberg cake.
- Add a layer of raspberry jam between the two cake rectangles for a fruity twist.
- Replace the walnuts with hazelnuts and add a layer of Nutella between the cake rectangles for a chocolate and hazelnut Battenberg cake.
Tips and tricks:
- Use a sharp knife to trim the edges of the cake for a neat finish.
- Dust the cake with icing sugar just before serving to prevent it from melting into the marzipan.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be served at room temperature or warmed slightly in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with icing sugar.
Garnishes:
Garnish with a few chopped walnuts or coffee beans.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This cake is best served on its own as a dessert or with a cup of coffee or tea.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Ensure that all ingredients are fresh and within their expiry date.
- Wash hands thoroughly before handling food.
- Store the cake in an airtight container at room temperature for up to 3 days.
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. The cake is traditionally made with a checkered pattern of pink and yellow sponge cake, wrapped in marzipan.
Flavor profiles:
This coffee and walnut Battenberg cake is rich and nutty with a subtle coffee flavor.
Serving suggestions:
Serve this cake as a dessert or with a cup of coffee or tea.
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Region: British