Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100g ground almonds
- 100g fresh raspberries
- 100g white chocolate, chopped
- Pink food coloring
- 200g marzipan
- Icing sugar for dusting
Special equipment needed:
- 20cm square cake tin
- Baking parchment
- 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 and line the cake tin with baking parchment.
2. In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
4. Sift in the remaining flour and baking powder, then fold in the ground almonds and vanilla extract.
5. Divide the mixture in half. Add a few drops of pink food coloring to one half and mix well.
6. Fold the raspberries into the pink mixture and the white chocolate into the plain mixture.
7. Spoon the mixtures into two separate piping bags.
8. Pipe the pink mixture into one half of the tin and the white mixture into the other half.
9. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
10. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
11. Roll out the marzipan on a surface dusted with icing sugar to a rectangle measuring 20cm x 30cm.
12. Cut the cake in half lengthways and trim the edges to make them straight.
13. Brush the top of one half of the cake with a little apricot jam and place it on top of the marzipan.
14. Brush the sides of the cake with jam and wrap the marzipan around the cake, pressing it firmly to stick.
15. Repeat with the other half of the cake, placing it next to the first half to create a checkerboard pattern.
16. Dust the cake with icing sugar and serve.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
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: 2g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Strawberries or blackberries can be used instead of raspberries.
- Milk or dark chocolate can be used instead of white chocolate.
- Apricot jam can be substituted with raspberry jam.
Variations:
- Lemon and poppy seed Battenberg cake
- Chocolate and orange Battenberg cake
- Pistachio and rose Battenberg cake
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a piping bag to ensure the cake mixture is evenly distributed in the tin.
- Brushing the cake with jam helps the marzipan stick to the cake.
- Dust the cake with icing sugar just before serving to prevent it from melting into the marzipan.
Storage instructions:
Store 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 or plate and dust with icing sugar. Garnish with fresh raspberries and white chocolate curls.
Garnishes:
Fresh raspberries, white chocolate curls, edible flowers.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad, whipped cream.
Troubleshooting advice:
- If the cake mixture curdles, add a tablespoon of flour and mix well.
- If the cake is too dry, add a tablespoon of milk to the mixture.
Food safety advice:
- Make sure the cake is fully cooked before serving.
- Store the cake in an airtight container to prevent it from drying out.
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:
Sweet, nutty, fruity, creamy.
Serving suggestions:
Serve the cake as a dessert or as an afternoon tea treat.
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