Battenberg Cake
Ingredients
- 87.5 gWheat flour (sifted)
- 87.5 gWhite sugar
- 87.5 gUnsalted butter (at room temperature)
- 1.5 pcEgg (beaten)
- 0.5 tspBaking powder
- 75 gApricot jam (extra or classic) (warmed and strained)
- 0.5 tspVanilla extract
- 25 gAlmond powder (sifted)
- 200 gMarzipan (room temperature)
- 0.5 pinchPink food coloring (gel or powder)
Method
A geometric checkerboard of moist sponge cake, held together by a thin layer of apricot jam. The marzipan provides a firm texture and a bold almond aroma that balances the sweetness.
- 1
Preheat oven to 180°C. Line a square tin with parchment paper, creating a central divider. Cream 175g of butter with 175g of sugar until the mixture is pale and airy.
- 2
Incorporate 3 eggs one by one. Sift 175g of flour with 1 tsp of baking powder and 50g of ground almonds, then fold in gently. Divide the batter in two. Add a few drops of pink coloring to one half.
- 3
Pour each batter on either side of the divider. Bake for 25 to 30 minutes. A skewer should come out clean. Cool completely on a wire rack before handling.
- 4
Trim the edges of both cakes to get two identical rectangles. Cut each rectangle in half lengthwise to get 4 batons. Heat the apricot jam and strain it through a sieve until smooth.
- 5
Assemble the batons by alternating colors to form the checkerboard, using the jam as glue. Roll out the marzipan on a sugar-dusted surface. Wrap the cake tightly, trim the excess, and score the top with the back of a knife.
Frequently asked questions
How do you get this dish right?
- Don't skimp on trimming: the cake batons must be perfectly rectangular for a sharp checkerboard pattern.
- If the marzipan sticks to the rolling pin, use icing sugar instead of flour.
How long does this dish keep?
Keep for 3 to 4 days in an airtight container at room temperature. Avoid the fridge as it hardens the marzipan.
