adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Battenburg Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Delicious almond tea cake with homemade marzipan.
Ingredients:
  • 1 cup butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 0.25 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.125 teaspoon salt
  • 2 drops red food coloring
  • 1 cup apricot preserves
  • 2 cups ground almonds
  • 3 cups confectioners' sugar
  • 1 egg, room temperature
  • 1.5 teaspoons lemon juice
  • 0.25 teaspoon almond extract
Instructions:
  • Combine butter and 1 cup of sugar until fluffy. Gradually add in eggs, one at a time, then blend in the vanilla. Gently fold in the flour, baking powder, and salt. Incorporate milk as necessary.
  • Divide the batter in half. Tint one half with food coloring to create a rich pink hue. Grease two 7-inch square pans and spread the batters evenly into each pan.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden pick inserted comes out clean. Allow it to sit in the pans for 5 minutes before transferring to cooling racks.
  • Trim the edges off both cakes and cut each cake lengthwise into 4 strips as wide as the cake is thick. Match the strips. Warm the jam slightly and use it to glue 2 pink and 2 white strips together in a checkerboard pattern. Spread jam on all 4 sides of the assembled cake. Repeat with the remaining pink and white strips. You will end up with two cakes.
  • Prepare sumptuous almond paste by combining almonds, confectioners' sugar, egg, lemon juice, and almond extract. Knead the mixture until smooth, adjusting consistency with a touch of lemon juice or water if needed. Divide the paste evenly into 2 portions.
  • Roll out half of the dough to about 1/8 inch thickness on a surface dusted with confectioners' sugar. Cut to fit the length of the cake and long enough to cover 4 sides, leaving the ends uncovered. Place the cake on one end of the dough and wrap it to fully enclose all 4 sides, pinching the dough to seal. Roll the cake in granulated sugar. Place it with the seal side down on a serving plate or store it in a plastic bag. Repeat for the second cake. Chill before slicing thinly to serve.

Similar Recipes