Happy Easter everyone!
As usual, it’s grey and rainy in England this Easter bank holiday (why is the weather like this every bank holiday?!) but this Battenburg will sure brighten things up! The pink and cream checkered pattern just screams SPRING! 🙂
This cake looks so simple but it epitomises the best of British cakes – moist sponge cake coated in jam and wrapped in marzipan. Oh we British love our jams!
Working with marzipan involves a little mess with kneading, but it’s so much fun and a great activity with kids. Store-bought is the convenient, cheat’s way of doing things, but I will get around to making homemade marzipan – promise!
I used some off cuts to make the mini Battenburg – isn’t it cute?
Hope everyone’s enjoying the long weekend!
Recipe adapted from BBC Good Food
- 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
- pink/red food colouring
- 100g apricot jam
- 1 x 500g block marzipan
- Preheat oven to 180C/160C fan/gas 4 and line a 20cm square tin with parchment. Add an extra fold in the middle of the pan so you can bake the pink and cream mixture in one pan without the colours mixing. Otherwise, you can bake the mixtures separately in 2 rectangular/loaf pans.
- To make the sponge, beat the sugar and butter until fluffy. Then add the eggs and a tablespoon of the flour (to prevent curdling) and beat.
- Add the rest of the flour, ground almonds, baking powder, vanilla and almond extract. Beat until the mix comes together smoothly.
- Split the mixture in half, and mix in the pink (or red) food colouring to one mixture.
- Add the pink mixture to one side of the prepared tin, and the cream mixture to the other side.
- Bake for 25-30 mins until an inserted skewer comes out clean. Allow to cool.
- To assemble, heat the jam in the microwave for 20 seconds, until runny.
- Cut the almond slice in half to create 2 rectangles, and do the same with the pink slice. Trim so they are all the same length and width.
- Roll out the 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. Wrap the marzipan tightly and trim.
- This will keep in an airtight box or well wrapped in cling film for up to 3 days, and can be frozen for up to a month.