Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp poppy seeds
- Zest of 2 lemons
- 1 tsp vanilla extract
- Yellow food coloring
- 4 tbsp apricot jam
- 500g marzipan
Special equipment needed:
- 2 x 20cm square cake tins
- Piping bag
- Pastry brush
Step-by-step instructions:
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Grease and line the cake tins with baking paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
- Sift in the remaining flour and baking powder, then fold in the poppy seeds, lemon zest, vanilla extract, and a few drops of yellow food coloring until well combined.
- Divide the mixture evenly between the two cake tins and smooth the surface with a spatula.
- Bake for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
- Leave the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once the cakes are cool, trim the edges to create two even squares of cake.
- Heat the apricot jam in a small saucepan until it becomes runny, then brush it over the top and sides of one of the cake squares.
- Place the other cake square on top, making sure the edges are lined up.
- Roll out the marzipan on a surface dusted with icing sugar to a thickness of about 0.5cm.
- Cut the marzipan into two long strips, one yellow and one white, each wide enough to wrap around the cake.
- Brush the top and sides of the cake with apricot jam, then place the yellow and white marzipan strips next to each other on a surface dusted with icing sugar.
- Place the cake on top of the marzipan strips and wrap them around the cake, pressing the edges together to seal.
- Trim off any excess marzipan and use a piping bag to pipe a line of apricot jam along the seam of the marzipan.
- Serve in slices.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
180°C/160°C fan/gas mark 4
Serving size:
8-10 slices
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 50g
Sugar: 35g
Fiber: 1g
Protein: 6g
Substitutions for ingredients:
- You can use lemon extract instead of lemon zest.
- You can use any other type of jam instead of apricot jam.
- You can use almond extract instead of vanilla extract.
Variations:
- You can add a layer of lemon curd between the two cake squares.
- You can use different food coloring to create different colored marzipan strips.
- You can add a layer of whipped cream or buttercream frosting between the two cake squares.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a piping bag to pipe the apricot jam along the seam of the marzipan to create a neat finish.
- Dust the surface with icing sugar when rolling out the marzipan to prevent it from sticking.
Storage instructions:
- Store the cake in an airtight container at room temperature 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.
- Dust the top of the cake with icing sugar before serving.
Garnishes:
- You can decorate the top of the cake with fresh lemon slices or edible flowers.
Pairings:
- Serve the cake with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad or berries.
Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked or the oven temperature may be too low.
- If the cake is dry, it may have been overbaked or too much flour may have been added.
Food safety advice:
- Make sure the eggs are fresh and not past their expiration date.
- Wash your hands and all equipment thoroughly before and after handling food.
Food history:
- Battenberg cake is a traditional British cake that was first made to celebrate the marriage of Princess Victoria to Prince Louis of Battenberg in 1884.
Flavor profiles:
- The lemon and poppy seed flavors in this cake are bright and zesty, while the marzipan adds a sweet and nutty flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with afternoon tea.
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Region: British