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Battenberg cake
Battenberg cake

Before you jump to Battenberg cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is now a great deal more popular than it used to be and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get us to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people assume that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by carrying out a few simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably choose many items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your preferred cereal? One wholesome substitute that can give you a great start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.

Thus, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to battenberg cake recipe. To cook battenberg cake you need 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Battenberg cake:
  1. Get 175 g very soft butter
  2. Provide 175 g golden caster sugar
  3. Provide 140 g self-raising flour
  4. You need 50 g ground almonds
  5. Take 1/2 tsp baking powder
  6. Use 3 medium eggs
  7. Use 1/2 tsp vanilla extract
  8. You need 1/4 tsp almond extract
  9. Prepare Pink food colouring
  10. Take 4 Tbsp fresh milk
  11. Get Jam as required
  12. Take 1 Marzipan block
Instructions to make Battenberg cake:
  1. Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base see in pics)To make the sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract and 4tbsp milk in a large bowl. Beat with an electric whisk until the mix comes together smoothly.
  2. Divide better equal into 2 bowls and add pink food colour in one bowl and mix well. Then pour both better in cake tin separately and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling
  3. 🌻To assemble: - heat the jam in a small pan until runny, trim two opposite edges from the almond sponge, (see in pics) then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.
  4. Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick.
  5. Brush with jam, then lay a pink and an almond slice side by side at one end of the marzipan, (see in pics) brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
  6. Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
  7. Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month. - Enjoy !!! ❤️

We needed it for our annual Battenberg cake for Shakespeare's birthday next month. In one of the Thursday Next books Hamlet has an obsession with the cake (Go read. Battenberg cake is a popular British cake that is often purchased instead of made. Battenberg Cake is the most impressive cake you'll ever make - it looks like four cakes in one! This month's daring bakers challenge was to make a battenberg cake.

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