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 vanilla extract
- 1 tsp rosewater
- 50g pistachios, finely chopped
- Pink food coloring
- 4 tbsp apricot jam
- 500g marzipan
Special equipment needed:
- Two 20cm square cake tins
- Piping bag
- Pastry brush
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm square cake tins.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.
4. Sift in the remaining flour, ground almonds, and baking powder. Fold in gently.
5. Add the vanilla extract, rosewater, and chopped pistachios. Mix until well combined.
6. Divide the mixture in half. Add a few drops of pink food coloring to one half and mix well.
7. Pour the pink mixture into one of the prepared tins and the plain mixture into the other.
8. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
10. Once cooled, trim the edges of each cake to make them the same size.
11. Heat the apricot jam in a small saucepan until it becomes liquid.
12. Brush the top of one cake with the apricot jam and place the other cake on top, making sure they are aligned.
13. Roll out the marzipan on a surface dusted with icing sugar to a rectangle that is long enough to wrap around the cake.
14. Brush the top of the cake with apricot jam and wrap the marzipan around the cake, pressing the edges together to seal.
15. Use a piping bag to pipe a line of pink buttercream down the center of the cake.
16. Use a knife to create a criss-cross pattern on top of the buttercream.
17. Serve and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
5. Temperature:
180°C/160°C fan/gas mark 4
Serving size:
8-10 people
Nutritional information:
Calories: 450 per serving
Fat: 25g
Carbohydrates: 50g
Protein: 7g
Substitutions for ingredients:
- Ground almonds can be substituted with ground hazelnuts or ground walnuts.
- Apricot jam can be substituted with raspberry jam or strawberry jam.
- Pistachios can be substituted with almonds or hazelnuts.
Variations:
- Lemon and poppy seed Battenberg cake: substitute the rosewater with lemon zest and add 2 tbsp of poppy seeds to the cake mixture.
- Chocolate and orange Battenberg cake: substitute 50g of the flour with cocoa powder and add 1 tsp of orange zest to the cake mixture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a light and fluffy mixture.
- Use a serrated knife to trim the edges of the cake for a clean finish.
- Dust the surface with icing sugar before 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 reheated in the microwave for 10-15 seconds or in a preheated oven at 180°C for 5 minutes.
Presentation ideas:
- Serve the cake on a cake stand with a dusting of icing sugar.
- Decorate the top of the cake with fresh rose petals.
Garnishes:
- Chopped pistachios
- Edible rose petals
- Fresh raspberries
Pairings:
- Earl Grey tea
- Rosewater lemonade
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake mixture curdles, add a tablespoon of flour and mix until smooth.
- If the cake sinks in the middle, it may be undercooked. Check the cake with a skewer before removing it from the oven.
Food safety advice:
- Make sure the eggs are at room temperature before adding them to the cake mixture.
- Wash your hands and surfaces thoroughly before preparing the cake.
Food history:
The Battenberg cake is a traditional British cake that was created to celebrate the marriage of Princess Victoria to Prince Louis of Battenberg in 1884.
Flavor profiles:
The Pistachio and Rosewater Battenberg cake is a sweet and nutty cake with a delicate floral flavor.
Serving suggestions:
Serve the cake as a dessert or as an afternoon tea treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A