Battenburg Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BATTENBERG CAKE



Battenberg cake image

Our traditional Battenberg cake is a delicious project for an afternoon in the kitchen. Bake this easy but impressive cake for a special occasion

Provided by Sarah Cook

Categories     Treat

Time 3h

Yield Makes 2 cakes, each cuts into 10 slices

Number Of Ingredients 13

175g very soft butter
175g golden caster sugar
140g self-raising flour
50g ground almonds
½ tsp baking powder
3 medium eggs
½ tsp vanilla extract
¼ tsp almond extract
1 x ingredients for almond sponge
pink food colouring, we used ½ tsp Squires rose food paste
200g apricot jam
2 x blocks white marzipan
little icing sugar, for dusting

Steps:

  • 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). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, 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 while you make the second sponge.
  • For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don't add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.
  • To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, 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.
  • 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. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, 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.
  • 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.
  • 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.

Nutrition Facts : Calories 524 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 61 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

BATTENBERG CAKE



Battenberg Cake image

A step up from the free-and-easy Double Marble Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks impressive.

Categories     Cakes

Yield Serves 1 medium cake

Number Of Ingredients 12

125g unsalted butter, softened
125g caster sugar
2 medium eggs, at room temperature
2 drops almond extract
100g self-raising flour
good pinch of salt
50g ground almonds
2 tsp milk
a few drops pink or red food colouring
icing sugar or cornflour, for dusting
350g white marzipan
8 tbsp apricot jam

Steps:

  • If you are using a special Battenberg tin that comes with dividers to make four strips of sponge, grease and line the tin with butter and baking paper. Alternatively, you can make your own: cut a 20 x 28cm rectangle of parchment-lined foil, set it paper-side up on the worktop and fold it in half along the long length. Open it out, then push the centrefold upwards to make a pleat 4cm high. Crease it firmly, then press the parchment-lined foil sheet with the centre pleat onto the base of greased tin to line it - the pleat will run down the centre of the tin to divide it into two separate sections each 20 × 10cm. Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
  • To make the sponge, put the butter into a mixing bowl or the bowl of a food-mixer and beat until creamy with a wooden spoon or the whisk attachment. Scrape down the sides of the bowl and whisk in the sugar a couple of tablespoons at a time. Scrape down the sides of the bowl where mixture has splattered up, then beat really well for a couple of minutes until the mixture is light and fluffy. Scrape down the sides of the bowl again to get any stray mixture.
  • Break the 2 medium eggs into a separate bowl, add the 2 drops of almond extract and beat with a fork until broken up, then gradually beat into the butter mixture a tablespoon at a time, beating well after each addition. Add a tablespoon of the 100g self-­raising flour with each of the last two additions of egg to prevent the mixture from curdling.
  • Sift the remaining flour, a good pinch of salt and 50g ground almonds into the bowl. Add the 2 teaspoons milk and carefully fold everything together with a large metal spoon. Transfer half the mixture (for this cake it's best to do this by weight, to be really accurate) into a clean bowl. Add the pink or red food colouring a few drops at a time to one portion, mixing it in really well so that it turns pink with no coloured streaks.
  • Spoon the uncoloured cake mixture into two sections of the prepared Battenberg tin or into one side of the prepared square tin (check the pleated divider is still straight and dead centre). Spoon the pink cake mixture into the other two sections of the Battenberg tin or the other section of the prepared square tin. Carefully spread each portion so that the surface is level and the corners are evenly filled.
  • Bake for 20-25 minutes until the sponges are well risen. Check the cake is cooked - it should be springy when gently pressed. Set the tin on a wire rack. Run a round-bladed knife around the inside of the tin to loosen the sponges, then leave to cool until barely warm. Carefully turn out onto the wire rack and peel off the lining paper - the cakes will still be fragile so handle them gently - then leave until cold.
  • To assemble the cake, set the sponges on a chopping board. If you used the square tin to bake two sponges, cut each sponge in half lengthways using a serrated bread knife to make four strips of cake - two pink and two yellow. Trim all the strips so that the short sides are exactly square as they may have risen unevenly.
  • Make sure the worktop is spotlessly clean and crumb-free, then dust it lightly with icing sugar or cornflour. Knead the 350g white marzipan for a minute so that it is supple, then roll it out to a neat 20 x 30cm rectangle.
  • Heat the apricot jam with 1 tablespoon of cold water then push it through a sieve to make a smooth puree. Brush one long side of a pink strip very lightly with jam and set it jam-side down on one short side of the marzipan rectangle, lined up next to the edge. Brush the three other long sides of this piece of cake lightly with jam.
  • Now brush one long side of a yellow cake strip with jam and set it jam-side down onto the marzipan next to the pink strip and touching it. Brush the top of this strip with jam.
  • Set the other yellow strip on top of the pink strip that is in place on the marzipan.
  • Lightly brush one long side of the second pink strip with jam and set it next to this second yellow strip, so that it sits on top of the yellow strip that's on the marzipan. You will now have created the familiar checkerboard pattern.
  • To finish the cake, brush the top and long sides of the assembled cake with the apricot jam (gently re-warmed), then roll the cake or wrap the marzipan neatly around and over the cake, leaving the checkerboard ends visible. Press the marzipan join to seal it (it should be along one bottom edge). Gently smooth the marzipan with your hands to neaten it up and press out any air pockets, then trim the ends and crimp the top edges of the marzipan by pinching it gently at regular intervals.
  • Dust lightly with icing sugar just before serving.Photography: David Munns © Hodder & Stoughton

BATTENBURG CAKE



Battenburg Cake image

This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan.

Provided by Carol

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
3 eggs
¼ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 ½ teaspoons lemon juice
¼ teaspoon almond extract

Steps:

  • Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
  • Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
  • Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
  • Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
  • To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
  • Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 85.5 g, Cholesterol 102.7 mg, Fat 31.6 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 11.4 g, Sodium 208.8 mg, Sugar 59.2 g

TRADITIONAL BRITISH BATTENBERG CAKE



Traditional British Battenberg Cake image

A Battenberg cake is not only pretty to look at, but it also tastes good too. It's easier to make than it looks and well worth the effort.

Provided by Elaine Lemm

Categories     Dessert     Cake

Time 2h

Number Of Ingredients 9

5 1/4 ounces butter (unsalted, softened, plus extra for greasing)
5 1/4 ounces caster sugar
3 large eggs (beaten together)
1 teaspoon vanilla extract
5 1/4 ounces self-raising flour
1-ounce milk
2 drops of pink food coloring
2 3/4 ounces apricot jam (warmed with 2 drops of water)
7 ounces marzipan (ready-rolled)

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • In a large baking bowl beat together the butter and sugar until light and creamy.
  • Slowly add the eggs, continuing to beat with the butter and sugar mix; resist the temptation to add the eggs too fast to avoid curdling the cake.
  • Add the vanilla extract and stir.
  • Sift the flour into the baking bowl, along with the milk, and continue beating until smooth.
  • Place half of the mixture in another bowl, add the food coloring a little at a time until you have a color you like. Stir well.
  • Grease a 6-inch square cake tin and divide into two by placing a thick layer of aluminum foil down the center. Put the pink mixture on one side and the plain cake on the other.
  • Place in the oven for 25 to 30 minutes, or until the cake springs back when pressed lightly.
  • Remove from the oven and leave to cool on a wire rack.
  • Cut each cake to the same size, then cut each cake in half lengthways.
  • Take a pink cake and brush one side with the warmed jam. Place a yellow piece next to it, jam side together and push gently together.
  • Brush the top surface with jam and place a piece of yellow cake atop a pink piece and vice versa.
  • Brush all the outside edges with more jam.
  • Brush the rolled marzipan with a little jam and wrap it all around the cake, hiding the seam underneath. Trim away any excess.
  • Chill in the refrigerator for at least an hour. Serve and enjoy!

Nutrition Facts : Calories 377 kcal, Carbohydrate 51 g, Cholesterol 98 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 231 mg, Sugar 36 g, Fat 18 g, ServingSize 1 cake (9 servings), UnsaturatedFat 0 g

BIRTHDAY BATTENBERG



Birthday Battenberg image

I knew I'd love Battenberg cake before I even tasted one because it's covered in one of my all-time favorite foods, marzipan! Marzipan is made of almonds and sugar and it has a dough-like consistency, sort of similar to fondant, so it's great for covering cakes. The Battenberg cake originated in England and is traditionally made in a checkerboard shape, with the cakes glued together by jam. There's no frosting on a Battenberg cake but the marzipan locks in loads of moisture and contributes such delightful sweetness and texture that you just don't miss it.

Provided by Molly Yeh

Categories     dessert

Time 6h5m

Yield 1 loaf cake

Number Of Ingredients 17

Nonstick cooking spray, for the pan
2 2/3 cups (347 grams) all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup (240 grams) heavy cream
1/4 cup (60 grams) sour cream
3/4 cup (169 grams) unsalted butter, softened
6 tablespoons (75 grams) refined coconut oil
1 1/2 cups (300 grams) granulated sugar
3 large eggs
2 teaspoons vanilla extract
Yellow and red food coloring
3 tablespoons (36 grams) rainbow sprinkles (classic cylinders are ideal, not nonpareils), plus more for the marzipan
14 ounces marzipan, plus more for decorations as desired
Blue food coloring
Powdered sugar, for dusting
6 tablespoons (120 grams) raspberry jam

Steps:

  • For the cake batter: Preheat the oven to 350 degrees F.
  • Turn an 8-inch square baking pan into a Battenberg pan: first, fold a long piece of foil onto itself a couple of times to a create a foil barrier to divide your pan in half, making sure that the barrier is at least the height of the pan or even a little more. Then, spray the pan and each side of the foil with cooking spray (to help the parchment stick) and line each half of the pan with two overlapping pieces of parchment paper, one going widthwise and one going lengthwise, with enough overhang to come all the way up the sides and then some. Get your scissors out and trim the parchment so that it lays nicely and doesn't curl around the corners and make you go crazy. Sorry, I know this is a lot of parchment paper (I reuse parchment all the time!). Okay, set this aside.
  • In a medium bowl, sift together the flour and baking powder, then lightly stir in the salt and set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside.
  • In a stand mixer fitted with a paddle, cream together the butter, coconut oil and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each and periodically scraping the sides of the bowl with a rubber spatula. Add the vanilla and mix to combine. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, mixing until 80 percent combined.
  • Divide the mixture in half. In the first half, add a few drops of yellow food coloring and fold in the sprinkles as you mix until the batter is combined. Pour into one side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. In the second half of the batter, add a few drops of red food coloring and fold it in as you mix until the batter is combined.
  • Pour into the other side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. Bake until the tops of the cakes are browned and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 45 minutes. Let cool in the pans for 10 minutes, then use the parchment wings to lift them out of the pans and onto a wire rack to cool completely.
  • Level the cakes and trim off the sides if they're uneven. Halve each cake crosswise to yield 4 equal rectangles that are as wide as they are thick (measure the thickness of the cake once it's leveled, then turn your ruler 90 degrees to measure that same amount on top of the cake and score with an accordion pastry cutter). Enjoy a bite of cake scraps and set these aside.
  • To assemble: Knead the marzipan with the blue food coloring to get your desired color, dusting with powdered sugar if it gets too sticky. On a silicone mat (or a big piece of parchment or a counter dusted with powdered sugar, but I strongly recommend a silicone mat so that you don't get powdered sugar all over what will eventually become the outside surface of the marzipan), roll the marzipan out into a rectangle that's about 7 1/2 inches wide by 13 inches long, dusting the top with powdered sugar as needed to prevent sticking, and rolling in a scattering of sprinkles at the end. Trim the edges so they're straight. Brush all over with a thin layer of jam and place a rectangle of pink cake at one end. Brush the exposed surfaces with a thin layer of jam. Squish a rectangle of sprinkle cake right next to it and brush the exposed surfaces with a layer of jam. Stack the other two rectangles of cake on top, brushing with jam, to form a checkerboard pattern. Carefully roll it onto its side, pressing the marzipan all over so that it sticks, then continue to roll until the cake is covered. Trim off any excess marzipan, then decorate with additional marzipan decorations as desired.
  • Wrap in firmly plastic wrap and let set in the fridge for a couple of hours. Let come to room temperature and enjoy!

BATTENBURG CAKE



Battenburg Cake image

Make and share this Battenburg Cake recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 50m

Yield 2 cakes, 12 serving(s)

Number Of Ingredients 18

1 cup butter, softened
1 cup sugar
3 eggs
1/4 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
milk
red food coloring
1 cup apricot jam
2 cups almonds, finely ground
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
lemon juice or water
confectioners' sugar
sugar

Steps:

  • Cream butter and 1 cup sugar together.
  • Beat in 3 eggs, one at a time. Mix in vanilla.
  • Stir in flour, baking powder and salt gently.
  • Add milk if needed.
  • Divide batter into 2 equal parts.
  • Add food coloring to 1 part to make a deep pink color.
  • Grease two 7-inch square pans.
  • Spread batters into pans.
  • Bake at 350°F until an inserted wooden pick comes out clean, about 25-30 minutes.
  • Let stand in pans 5 minutes.
  • Turn out on racks to cool.
  • Trim edges from both cakes.
  • Cut each cake lengthwise into 4 strips as wide as the cake is thick.
  • Trim to make strips match.
  • Heat jam slightly.
  • Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion.
  • Spread all 4 sides of completed cake with jam.
  • Repeat with remaining pink and white stripes.
  • Makes 2 cakes.
  • To make almond paste: Mix almonds, confectioners' sugar, egg, lemon juice and almond extract together.
  • Knead until smooth, adding a bit of lemon juice or water if too dry to roll.
  • Add only 1/2 teaspoon at a time. It will be stiff.
  • Divide into 2 equal parts.
  • Roll 1/2 of paste 1/8 inch thick on a surface lightly dusted with confectioners' sugar.
  • Cut to fit length of cake and long enough to cover 4 sides leaving ends uncovered.
  • Lay cake on one end of paste. Wrap completely to enclose all 4 sides of cake pinching paste to seal.
  • Roll in granulated sugar.
  • Place with seal underneath on serving plate, or store in plastic bag.
  • repeat for second cake. Chill.
  • Slice thinly to serve.

Nutrition Facts : Calories 619.9, Fat 29.4, SaturatedFat 11.2, Cholesterol 111.2, Sodium 276.1, Carbohydrate 84.4, Fiber 3.4, Sugar 57.2, Protein 9.7

More about "battenburg cake recipes"

BEST BATTENBERG CAKE RECIPES | FOOD NETWORK CANADA
2015-09-11 Preheat the oven to 350 °F (180 °C). Grease 2 loaf pans that have a base measurement about 8-x-4-inches (20-x-10-cm) – a little larger or smaller will work fine. Line the pan with parchment paper. Step 2. Place the flour, sugar, ground almonds, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the ...
From foodnetwork.ca
2.8/5 (207)
Category Bake,Dessert,Party Favourites
Servings 24
Total Time 1 hr 30 mins
See details


ANGEL FOOD CAKE - WIKIPEDIA
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar.A whipping agent, such as cream of tartar, is commonly added.It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United States and first became popular in the late 19th century.
From en.wikipedia.org
See details


BATTENBERG CAKE RECIPE - LOVEFOOD.COM
Take a 25 x 30cm (10 x 12inch) baking tin, at least 2.5cm (1inch) deep, and line the base with a piece of baking parchment. Lightly grease the parchment and the sides of the tray. If you are using a Battenburg tin, prepare it according to the manufacturer's instructions. Cream the butter and sugar together until pale and fluffy.
From lovefood.com
See details


CHOCOLATE ORANGE BATTENBURG CAKE | DESSERT RECIPES | GOODTOKNOW
2011-08-17 Method. Preheat the oven to 180°C/350°F/Gas 4. Sift the flour and baking powder into a large bowl and add the sugar, margarine or butter and eggs. Beat until the mixture is smooth and creamy. Divide equally into 2 bowls and fold the orange rind and juice into one bowl and the blended cocoa powder into the other.
From goodto.com
See details


A TRADITIONAL BATTENBURG CAKE | THE ENGLISH KITCHEN
2021-01-09 Preheat the oven to 160*C/325*F/ gas mark 3. Butter a 7-inch square cake tin and line with parchment paper. Cream the butter together with the sugar until very light and fluffy.
From theenglishkitchen.co
See details


BATTENBERG CAKE WITH CHOCOLATE AND ALMONDS - ENGLISH CAKE RECIPE
2017-10-10 Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan. The classic Battenberg Cake is made with yellow and pink sponge cakes, though variations of this cake appeared ever since.
From homecookingadventure.com
See details


ADORABLE BATTENBERG CAKE (MADE BY ANNA) : BOOK RECIPES
2020-09-28 Preheat the oven to 350 F (180 C). Grease 2 loaf pans that have a base measurement about 8-x-4-inches (20-x-10-cm) – a little larger or smaller will work fine. Line the pan with parchment paper. Place the flour, sugar, ground almonds, baking powder, and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment.
From book-recipe.com
See details


HOW TO MAKE A CLASSIC BATTENBERG CAKE - DELICIOUS. MAGAZINE
Heat the oven to 180°C/160°C fan/gas 4. Cut a sheet of baking paper so it’s 38cm long (usually the width of the roll) and 20cm wide (the width of your tin). Use it to line the base and 2 sides of the greased tin, then grease the paper with butter. Cut a second sheet of baking paper to 48cm long and 20cm wide, then cut one of foil the same size.
From deliciousmagazine.co.uk
See details


BATTENBERG CAKE RECIPE | FORTNUM & MASON
The Recipe. STEP 1. Melt the butter over a low heat, then set aside. Sift the flour into a bowl. In a separate bowl, whisk the eggs and sugar with an electric beater until they are pale, thick and greatly increased in volume; the mixture should be thick enough to leave a trail on the surface when the whisk is lifted.
From fortnumandmason.com
See details


BATTENBERG CAKE - WIKIPEDIA
Battenberg or Battenburg (with either 'cake' or 'square' added on the end) is a light sponge cake with different sections held together with jam.The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The large chequered patterns on emergency vehicles in the UK are officially referred to as …
From en.wikipedia.org
See details


BATTENBERG CAKE RECIPE | HOW TO MAKE A BATTENBERG CAKE
2022-01-21 Pour the pink cake batter into one side of the prepared cake pan, and pour the untinted batter into the other side. Smooth the batter to fill the spaces completely. Place the pan in the oven and bake for 33-35 minutes, until a tester inserted into the …
From tasteofhome.com
See details


BATTENBERG CAKE RECIPES | BBC GOOD FOOD
Battenberg cake recipes. 7 items. This chequerboard cake with almond and marzipan flavours tastes great with a cup of tea. Our recipe ideas include classic versions and elaborate celebration sponges. Advertisement. Showing items 1 to 7 of 7.
From bbcgoodfood.com
See details


BATTENBERG CAKE RECIPE (STEP BY STEP INSTRUCTIONS) – YUM EATING
2020-01-04 Put half the mixture into a separate bowl and add the almond extract and pink food colouring and stir. Spoon the pink mixture onto one side of the divided tin and the yellow mixture into the other side. Smooth over the surfaces and bake for about 25 minutes or until the sponges have risen and are springy to the touch.
From yumeating.com
See details


FINALS WEEK TECHNICAL BAKE: MARY BERRY'S BATTENBERG CAKE
2017-01-12 Use the warmed jam to stick the cake together to make a checkerboard effect, 3 layers of 3. Brush the top of the assembled cake with apricot jam. 16. Roll the almond paste out, on a work surface lightly dusted with sifted icing sugar, into an oblong length of the cake and sufficiently wide to wrap around the cake. 17.
From abc.com
See details


DOWNTON'S BATTENBURG CAKE - DOWNTON ABBEY COOKS | GILDED AGE …
2020-04-15 In a bowl, whisk together the all-purpose flour, almond flour, baking powder and salt. In a large bowl using an electric mixer, beat the butter on medium speed until smooth, about 1 minute. Increase the speed to medium-high, add the granulated sugar, and beat until fluffy and lighter in colour, 2-3 minutes.
From downtonabbeycooks.com
See details


MINI BATTENBERG CAKES RECIPE | HOW TO MAKE MINI BATTENBERG CAKES
About the bake. Battenberg, the well loved classic but in miniature, which means you can eat two! These fab mini battenbergs also make lovely gifts. 55 m Total Time. 30 m Prep Time. 25 m Bake Time. 4 Serves. Easy. Method.
From bakingmad.com
See details


BATTENBURG CAKE RECIPE | CDKITCHEN.COM
Stir in flour, baking powder and salt gently. Add milk if needed. Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7" square pans. Spread batters into pans. Bake at 350 degrees F until an inserted wooden pick comes out clean, about 25-30 minutes. Let stand in pans for 5 minutes.
From cdkitchen.com
See details


BATTENBERG CAKE RECIPE - GREAT BRITISH CHEFS
Preheat the oven to 180°C/gas mark 4. Line a 20cm square tin with baking paper. 2. Cream together the butter, sugar and vanilla essence until pale and fluffy. 3. Add the eggs a little at a time until fully incorporated. 4. Gently fold through the flour and ground almonds, then split the mixture between 2 bowls.
From greatbritishchefs.com
See details


RECIPE: BATTENBERG CAKE | CBC LIFE
2019-03-11 Mix butter, sugar, eggs, flour and vanilla until well combined. Divide batter equally into two bowls. To one bowl, add cherry extract. To …
From cbc.ca
See details


HOW TO MAKE THE PERFECT BATTENBERG CAKE | CAKE | THE GUARDIAN
2016-01-14 1 tbsp amaretto, brandy, whisky or lemon juice. Grease and base line a roughly 18 x 28cm tin. Heat the oven to 180C. Beat together the butter and sugar until pale and voluminous – …
From theguardian.com
See details


BATTENBERG CAKE RECIPE - BBC FOOD
Method. Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and …
From bbc.co.uk
See details


BETTER BAKING ACADEMY: RED VELVET BATTENBERG CAKE
Instructions. Preheat oven to 325°F (170°C). Spray an 8-inch square baking pan with baking spray with flour. Cut a sheet of parchment paper into at least a 16¼x8-inch rectangle. Fold in half widthwise. From center fold, fold over a 2-inch section.
From bakefromscratch.com
See details


BATTENBERG CAKE - THE BAKING EXPLORER
2013-04-05 How to make Battenberg Cake. First, line a 8" square baking tin with foil and baking paper. The foil helps to strengthen the middle section. Mix the butter and sugar together, then add the eggs and vanilla extract and mix them in. Next mix in self raising flour, then split the mixture in half and colour one half with pink food colouring.
From thebakingexplorer.com
See details


EASY BATTENBERG CAKE | EVERYDAY COOKS
2020-10-06 It will be about 20x30 cm (8x12 inches), probably a bit shorter. Put the cake in the centre of the marzipan (having removed the top sheet of clingfilm first) Battenberg Cake on marzipan. The trick to the marzipan is getting it wrapped tightly enough around the cake. Lift both edges of the marzipan using the clingfilm.
From everydaycooks.co.uk
See details


THE WORLD'S BEST EVER BATTENBERG CAKE
2020-06-01 1 Heat oven to 180C fan forced and line the base and sides of a 20cm square tin with baking parchment. To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the ...
From thecarousel.com
See details


RAUFIKAT'S BETTER BAKE ALONG RECIPES ARE NOW AVAILABLE | CBC LIFE
2022-03-25 The friendly competition gets turned up a few degrees with a game to earn an advantage. And let's face it, Ann and Alan need all the help they can get. When the flour settles, only one of them ...
From cbc.ca
See details


BATTENBURG CAKE | RECIPES | GOODTOKNOW
2019-07-02 Level the surface of the cake, and bake in the centre of a preheated oven at 180°C (350ºF, gas mark 4) for 25-30 mins, or until well risen and firm to the touch in the centre. Remove the cake from the oven and leave to cool in the tin for 5-10 mins, then turn out on to a wire rack and leave to cool completely. Cut the cake in half lengthways ...
From goodto.com
See details


BRITISH BATTENBURG CAKE RECIPE | SPOON FORK AND FOOD
2016-11-23 Bake both the cakes in a pre heated oven at 180 degree C for 30-35mins or till the toothpick inserted in the center comes out clean. Allow it to cool first before taking out from the tray. Once the cake is cool completely, slice off the top and the four sides to make an equal sized rectangular of almost 10'x 3' inches.
From spoonforkandfood.com
See details


BEST BATTENBERG CAKE RECIPE - HOW TO MAKE BRITISH MARZIPAN CAKE
2022-01-12 Directions. Make the Cake: Place a rack in the middle of the oven; heat to 350°F. Line the bottom and sides of an 8-by-8-inch square baking pan. Cut out a piece of parchment paper to divide the batter in half down the middle.
From food52.com
See details


CLASSIC BATTENBERG CAKE RECIPE | CUPCAKE JEMMA CHANNEL
What is Battenberg? A proper classic tea time cake! It's definitely something that everyone needs to bake at least once, and you'll find that it's easier tha...
From youtube.com
See details


BATTENBERG CAKE RECIPE | SOUTHERN LIVING
Let cool completely, about 30 minutes. Flip cake halves, and trim tops and edges, making sure they are even and smooth. Cut each loaf in half lengthwise, creating 4 equal long strips, 2 vanilla strips and 2 chocolate strips. Step 5. Knead marzipan and remaining 3 tablespoons cocoa in a large bowl until combined.
From southernliving.com
See details


BATTENBERG CAKE — MOLLY YEH
2014-03-31 clues. again, traditional battenberg cakes are two different colors. you can either do what i did and bake a 9-inch x 13-inch sheet cake without coloring it, or you can divide the batter into two, stir in a little food coloring, and then divide the pan lengthwise by placing a fold of parchment down the center so you can bake the two separate cakes in the same pan (like this).
From mynameisyeh.com
See details


HOW TO MAKE THE BEST BATTENBERG - NICKY'S KITCHEN SANCTUARY
2021-08-11 Preheat the oven to 180C/350f. Line the base and sides of two 20cmx20cm square baking tins with baking parchment. Place the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract into the bowl of a stand …
From kitchensanctuary.com
See details


BATTENBERG CAKE RECIPE CHOCOLATE - RECIPES BOOK
2022-05-13 Eggless chocolate battenberg cake recipe in its healthier avatar, made with whole wheat flour, chocolate ganache, almonds, and dates, very soft, spongy and maintaining its. Over a double boiler of simmering water, melt: Ready in 1 hour 30 minutes, plus cooling time. Cool For 5 Mins, Then Turn Out On To A Cooling Rack To Cool Completely.
From enfamilcoupongrandsale.blogspot.com
See details


BATTENBERG CAKE | BETTER HOMES & GARDENS
Directions. Instructions Checklist. Step 1. Place dried egg whites and water in a 6-ounce custard cup; stir together with a wire whisk or fork. Place superfine or granulated sugar in a shallow dish. Using a pastry brush, brush egg white mixture onto berries and mint leaves; roll in sugar. Allow to dry on a wire rack.
From bhg.com
See details


EGGLESS BATTENBERG CAKE – GAYATHRI'S COOK SPOT
2012-06-27 Preparing Coconut Cake: Preheat oven to 175C. Mix flour, baking soda and baking powder in a bowl. Cream butter and sugar in another bowl using a hand mixer. When fluffy, add curd and beat until creamy. Add milk and essence and mix well. With a wooden spoon, mix the flour into the butter sugar mixture gently.
From gayathriscookspot.com
See details


HOW TO MAKE BATTENBURG CAKE (WITH PICTURES) - WIKIHOW
2021-08-10 Make the batter. Add the flour, 3 eggs, white sugar, butter, milk, and vanilla in a bowl. Use a whisk to beat everything together until it's smooth. Create the "pink" batter. Get another bowl and pour half of the batter into it. Use a drop of pink food coloring in one of the bowls and mix it into that batter bowl.
From wikihow.com
See details


BATTENBURG | DESSERT RECIPES | WOMAN & HOME
2013-03-07 Method. Heat the oven to 150C/gas mark 2. Grease and line the Battenburg tin. Beat together the butter, sugar, eggs, ground rice, flour and baking powder until smooth. It's quite a dense mixture, which will make a firm cake that holds together well. Lightness and fluffiness isn't the aim with this sponge.
From womanandhome.com
See details


BATTENBERG CAKE: RACHEL ALLEN - RTE.IE
2017-01-24 Method. Preheat the oven to 180°C (350°F/Gas 4), then butter the sides of the cake tin and line the base with a square of baking parchment. Cut out another square of baking parchment the same ...
From rte.ie
See details


BATTENBERG CAKE RECIPE (BRITISH SPONGE WITH MARZIPAN) | KITCHN
2022-04-23 Battenberg Cake Recipe. Print Recipe. While the cake looks like it would be difficult to make, it is actually quite easy and doesn’t even require a special baking pan. Yield Serves 8. Prep time 45 minutes. Cook time 32 minutes. Show Nutrition. shellfish-free. fish-free.
From thekitchn.com
See details


GBBO BATTENBERG CAKE RECIPE | LITTLE HOUSE BIG ALASKA
2021-12-07 bake in the hot oven until a toothpick comes out clean, 25-30 minutes. while the cake is baking make the marzipan. mix the almond flour and powdered sugar together in the bowl of the stand mixer with the paddle attachment. add the corn syrup and the vanilla, stir to combine.
From littlehousebigalaska.com
See details


BATTENBERG CAKE RECIPE - SILVERWOOD BAKEWARE
Method. Pre-heat the oven to 180 C (350 F) Gas mark 4. Assemble, grease and flour the Battenberg tin. Cream together the butter and sugar until light and creamy. Gradually add the beaten eggs. Fold in the flour. Divide the mixture into two equal halves. Put a few drops of pink food colouring into one half of the mixture and gently mix until an ...
From silverwood-bakeware.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #desserts     #oven     #cakes     #dietary     #equipment

Related Search