Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 100g ground almonds
- 1 tsp baking powder
- 1 tsp almond extract
- Zest of 1 orange
- Orange food coloring
- 4 tbsp apricot jam
- 500g marzipan
Special Equipment Needed:
- Two 20cm square cake tins
- Piping bag with a small round nozzle
Step-by-Step Instructions:
1. Preheat the oven to 180°C/350°F/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. Gradually beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
4. Fold in the remaining flour, ground almonds, baking powder, almond extract, and orange zest until well combined.
5. Divide the mixture in half and add orange food coloring to one half.
6. Spoon the mixture into the prepared tins, alternating between the orange and plain mixture to create a checkerboard pattern.
7. Bake for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, trim the edges to create two even squares.
10. Warm the apricot jam in a small saucepan and brush it over the top and sides of each cake.
11. Roll out the marzipan on a surface dusted with icing sugar to a thickness of 5mm.
12. Place one cake on top of the marzipan and brush the top and sides with more apricot jam.
13. Place the second cake on top, making sure the colors match up.
14. Brush the top and sides of the cake with more apricot jam.
15. Fold the marzipan over the cake, pressing it down gently to create a neat finish.
16. Use a piping bag with a small round nozzle to pipe a lattice pattern on top of the cake.
17. Serve in slices.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
180°C/350°F/gas mark 4
Serving size:
8-10 slices
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 50g
Protein: 7g
Substitutions for ingredients:
- You can use margarine instead of butter for a dairy-free version of this recipe.
- If you don't have self-raising flour, you can use plain flour and add 2 tsp of baking powder.
- You can use any other flavor extract instead of almond extract.
Variations:
- You can use different food coloring to create different colored cakes.
- You can add chopped nuts or dried fruit to the cake mixture for extra texture.
Tips and Tricks:
- Make sure the butter is softened before you start mixing it with the sugar.
- Use a piping bag with a small round nozzle to create a neat lattice pattern on top of the cake.
- If the marzipan is too sticky, dust your hands with icing sugar before handling it.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
This cake is best served at room temperature, but you can warm it up in the microwave for a few seconds if you prefer it warm.
Presentation Ideas:
Serve the cake on a cake stand or plate, dusted with icing sugar.
Garnishes:
You can decorate the cake with fresh orange slices or chopped almonds.
Pairings:
This cake goes well with a cup of tea or coffee.
Suggested Side Dishes:
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake mixture curdles when you add the eggs, add a tablespoon of flour to bring it back together.
- If the cake sinks in the middle, it may not have cooked through properly. Check it with a skewer before removing it from the oven.
Food Safety Advice:
Make sure the cake is cooked through before serving.
Food History:
Battenberg cake is a traditional British cake that was first made in the late 19th century to celebrate the marriage of Princess Victoria to Prince Louis of Battenberg.
Flavor Profiles:
This cake has a sweet and nutty flavor with a hint of orange.
Serving Suggestions:
Serve this cake as a dessert or as a sweet treat with a cup of tea or coffee.
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Region: British