How to Prepare a Battenburg Cake

Battenburg cake is that famous chequerboard cake which has been a staple of afternoon tea for many years. This recipe for a Battenburg Cake is for 10 people.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Red food coloring
• Apricot jam (about 1/2 cup)
• Marzipan or almond paste (enough to cover the cake)

Preparation

1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it and lining the bottom with parchment paper.
2. Prepare the cake batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
3. Add the flour: Sift the all-purpose flour into the butter mixture and fold it in gently until well combined. The batter should be smooth and slightly thick.
4. Divide and color the batter: Divide the cake batter in half into two separate bowls. Add a few drops of red food coloring to one bowl and mix until you achieve the desired pink color. Leave the other bowl of batter uncolored.
5. Assemble the cake: Pour the pink cake batter into one half of the prepared baking pan, ensuring it evenly covers the bottom. Pour the uncolored batter into the other half of the pan. Use a spatula to smooth the tops of both batters.
6. Bake the cake: Place the baking pan in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
7. Trim and cut the cake: Once the cake has cooled, trim the edges to create neat, straight sides. Cut each cake half lengthwise to create two long rectangular strips of each color. You should have four strips in total.
8. Assemble the Battenberg cake: Take a strip of pink cake and a strip of uncolored cake. Brush apricot jam onto one of the long sides of each strip. Press the two strips together with the jam sides touching, creating a checkerboard pattern. Repeat this process with the remaining two strips of cake to create a two-layer checkerboard. Make sure the layers are firmly stuck together.
9. Cover with marzipan: Roll out the marzipan or almond paste on a clean surface dusted with powdered sugar to a size that can wrap around the entire Battenberg cake. Brush the top and sides of the cake with apricot jam and carefully place the marzipan around the cake, pressing it gently to adhere.
10. Serve and enjoy: Slice the Battenberg cake to reveal the beautiful checkerboard pattern. Serve the slices on a platter and enjoy this classic British cake with a cup of tea or coffee.

The Battenberg cake is a delightful treat for any occasion and is sure to impress with its distinctive design. Customize the colors or flavors to your liking, and enjoy this delicious cake with family and friends.