How to Make Battenburg Cake
Preheat the oven to 400ºF, 200ºC, or gas mark 6. , Make the batter., Create the "pink" batter., Use extra butter or grease to grease the cake tin., Pour the colored batter into one side of the tin and pour the non-colored batter into the other side...
Step-by-Step Guide
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Step 1: Preheat the oven to 400ºF
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. , 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. , Make a "barrier" with the aluminum foil by using a thick layer of it and then placing it down the middle of the pan so that it divides the tin into two equal parts.
You may also use two separate rectangular cake tins of the same size. ,, Set it aside to cool.
Remove from the baking tin. , Place one on top of each other and skim/trim the edges so that both of them will be the same size. ,, Heat both ingredients until the jam turns into a liquid. , Get a pink cake piece and use a brush to add a little amount of jam on one side of the piece.
Get a yellow cake piece and "glue" it to the jam side of the pink piece.
Secure both cake pieces together gently.
Use jam and brush it on both connected pieces.
Stack a yellow cake piece on top of the pink piece and then add a pink piece on top of the yellow piece. ,, Use the marzipan as if you're wrapping a present and wrap it around the cake.
Secure the ends with jam. , Place the finished cake on a plate with the seal down. ,, Place a sharp serving knife with the cake for ease of cutting slices.
It helps to cut the first slice so that guests know the treat that's in store for them when they slice a piece of Battenburg cake. , -
Step 2: 200ºC
If the mixture becomes too dry, add a few drops to 1/2 teaspoon at a time.
Half the "dough" into two equal parts. , Roll each paste half to about 1/8 inch or so thick. , -
Step 3: or gas mark 6.
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Step 4: Make the batter.
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Step 5: Create the "pink" batter.
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Step 6: Use extra butter or grease to grease the cake tin.
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Step 7: Pour the colored batter into one side of the tin and pour the non-colored batter into the other side.
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Step 8: Bake the cake for 25 to 30 minutes or until it feels "springy".
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Step 9: Cut the cake in half to divide the colors from each other.
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Step 10: Measure lengthwise and cut the cakes in half.
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Step 11: Add apricot jam and water to a pot.
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Step 12: Create the checkerboard effect of the cake.
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Step 13: Brush the entire outside of the cake with more jam.
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Step 14: Measure and cut the marzipan so it's a little bigger or longer than the cake.
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Step 15: Use a knife or scissors to cut off the extra marzipan.
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Step 16: Place the cake in the refrigerator for about 30 minutes before serving.
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Step 17: Serve.
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Step 18: Get a bowl and combine the egg
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Step 19: almond extract
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Step 20: lemon juice
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Step 21: almonds
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Step 22: and confectioners' sugar.
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Step 23: Mix and knead the mixture until it's a smooth paste.
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Step 24: Use confectioners' sugar to dust the paste and "working space".
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Step 25: Finished.
Detailed Guide
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. , 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. , Make a "barrier" with the aluminum foil by using a thick layer of it and then placing it down the middle of the pan so that it divides the tin into two equal parts.
You may also use two separate rectangular cake tins of the same size. ,, Set it aside to cool.
Remove from the baking tin. , Place one on top of each other and skim/trim the edges so that both of them will be the same size. ,, Heat both ingredients until the jam turns into a liquid. , Get a pink cake piece and use a brush to add a little amount of jam on one side of the piece.
Get a yellow cake piece and "glue" it to the jam side of the pink piece.
Secure both cake pieces together gently.
Use jam and brush it on both connected pieces.
Stack a yellow cake piece on top of the pink piece and then add a pink piece on top of the yellow piece. ,, Use the marzipan as if you're wrapping a present and wrap it around the cake.
Secure the ends with jam. , Place the finished cake on a plate with the seal down. ,, Place a sharp serving knife with the cake for ease of cutting slices.
It helps to cut the first slice so that guests know the treat that's in store for them when they slice a piece of Battenburg cake. ,
If the mixture becomes too dry, add a few drops to 1/2 teaspoon at a time.
Half the "dough" into two equal parts. , Roll each paste half to about 1/8 inch or so thick. ,
About the Author
Justin Peterson
Committed to making cooking accessible and understandable for everyone.
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