Battenberg Cake
Author: Vwz_uLq4Nzo
This sponge and marzipan cake is a classic British tea-time treat.
Ingredients
  • 450 g (1 lb) marzipan
  • 175 g (6 oz) butter
  • 175 g (6 oz) caster sugar
  • 175 g (6 oz) self-raising flour (or plain flour + 1 tsp baking powder)
  • 3 eggs
  • 2-3 tsp apricot glaze (or sieved apricot jam)
  • 1 tsp vanilla essence
  • Red or pink food colouring
  • Icing sugar
Instructions
  1. Cream together the butter and sugar.
  2. Whisk the eggs in a small bowl together with the vanilla essence. Add half the eggs to the butter and sugar and beat in.
  3. Sieve in half the flour and beat well. Now beat in, consecutively, the remaining egg and flour.
  4. Lightly grease and line an 8″ (20 cm) square cake tin with baking paper. Make a divider from baking foil and place down the centre of the tin.
  5. Pour one half of the mixture into one half of the cake tin.
  6. Beat in enough food colouring into the remaining mixture to give a strong pink colour, then pour it into the other half of the cake tin.
  7. Bake at 170°C for 25-30 minutes and allow to cool before turning the cake out of the tin.
  8. Carefully trim the two sponge cakes to given neat rectangles of cake. Cut each sponge down the centre to give a total of four long oblongs. Using warm apricot glaze, stick the oblongs together into a checkerboard pattern. Trim further if necessary.
  9. Sprinkle icing sugar onto a flat surface and roll out the marzipan to around 5 mm (¼”) thick. Spread apricot glaze onto the marzipan and slide the cake into the middle of the marzipan. Fold up the sides and make a neat seam on the top of the cake.
  10. Turn the cake over so that the seam is on the bottom and trim the ends of the cake. Place on a serving plate/board and dust with icing sugar.
Calories: 305 Fat: 17.6 Sugar: 21.8 Fiber: 1.7 Protein: 4.8 Cholesterol: 54.2
Titli's Tips
You can make apricot glaze by melting apricot jam in a pan and passing it through a sieve. In fact any jam will do as long as it doesn’t have bits in it – what the Americans call “Jelly”.

I find that gel or paste food colourings keep their colour much better during baking than liquid food colourings. You can usually buy them online and because you need so little for a strong colour they last for ages.

If your cake sticks to the flat surface, carefully run a palette knife under the length of the cake.

Don’t throw the off-cuts of cake or marzipan away – eat the cake and keep the marzipan for another recipe!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/battenberg-cake