Published: by Absolutely Recipes, in the recipes category.

Battenberg Cake Recipe.

Ingredients:

For the Cake:

1 cup butter, at room temperature

1 cup granulated sugar

4 eggs

1 1/2 cups all-purpose flour

1/4 cup almond meal

1 TSP baking powder

1/2 TSP salt

1/4 cup milk

1/2 TSP almond extract

1/2 cup apricot jam

Red food coloring



For the Marzipan:

2 cups almond meal

1 cup icing sugar

1 cup granulated sugar

1 egg

1 TSP almond extract

Recipe Instructions:

Preheat oven 350 degrees F.
Line the bottom and sides of an 8x8” square baking tin.
Cut
out a piece of parchment paper to divide cake batter in half down the middle.

Fold a strip in half and fold out flaps at the bottom to look like an upside
down T.
This will keep both batters separate from one another while the cake
bakes.


In a large bowl or the bowl of a stand mixer, cream together butter and sugar on
medium speed, until fluffy, about 1 minute.
Add eggs, 1 at a time, beating well
and scraping down the sides of the bowl after each addition.


Combine flour, almond flour, baking powder and salt in a medium bowl.
Add 1/3 of
flour mixture to cake batter and gently mix to combine.
Then add half of the
milk.
Repeat adding flour and milk, ending with flour mixture.
Mix in almond
extract.


Evenly divide the batter between two bowls.
I like to use a scale to evenly
divide batter.
Color one batter with a few drops of red food coloring.
Pour into
prepared tin, with plain batter on one side and pink batter on the other.
Bake
in center rack of oven until a cake tester inserted in the center of the cake
comes out clean, about 30-35 minutes.
Let cool for 10 minutes before turning
cake out onto a rack to cool completely.


While the cake is baking, make the marzipan.
Combine almonds, icing sugar and
sugar in a large bowl.
Mix well to combine.
Add egg and almond extract.
Mix
until mixture starts to bind together.
Knead until marzipan is smooth.
Shape
into a rectangle and wrap in plastic wrap.
Place in the fridge until ready to
use.


Trim ends, top and sides of cakes so the cakes are the same size and are equal
sized rectangles.
Slice each cake in half lengthways to make four long
rectangles.


Warm the apricot jam in the microwave for 30 seconds to 1 minute.
Press through
a fine sieve.
Brush the long side of one of the rectangle cake pieces with jam
and sandwich it together with a sponge of the opposite color.
Brush the tops of
both cakes with jam and top with a piece of cake of the opposite color.
Brush
apricot jam on the inside long edge to make the cake stick together.
Brush the
top and sides of the cake with jam before placing the marzipan on.


Roll out the marzipan between two sheets of parchment paper into a large
rectangle about 1/4-inch thick.
The rectangle should be large enough to wrap
around the cake completely, leaving the ends uncovered.
You can measure the
width of cake with a piece of string and roll out marzipan to same size,
trimming the sides for a neat finish.


Place the cake upside down on the marzipan rectangle and wrap with marzipan,
pressing sides gently to adhere.
Try and have the marzipan seal in the bottom
corner of the cake and press the edges together.
Turn the cake upright and trim
the marzipan on each end of the cake, if there is any excess.

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