Battenburg Cake

Battenburg Cake

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This fancy almond-flavored tea cake, with called Battenberg/Battenburg Cake or Battenberg/Battenburg Square features a homemade marzipan.

The ingredient of Battenburg Cake

  1. 1 cup butter, softened
  2. 1 cup white sugar
  3. 3 eggs
  4. u00bc teaspoon vanilla extract
  5. 2 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. u215b teaspoon salt
  8. 2 drops red food coloring
  9. 1 cup apricot preserves
  10. 2 cups sports ground almonds
  11. 3 cups confectioners sugar
  12. 1 egg, room temperature
  13. 1u2009u00bd teaspoons lemon juice
  14. u00bc teaspoon almond extract

The instruction how to make Battenburg Cake

  1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. work up in flour, baking powder and salt gently. amass milk if needed.
  2. Divide batter into 2 equal parts. mount up food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. expand progress batters into pans.
  3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, practically 25 to 30 minutes. Let stand in pans 5 minutes. slant out something like racks to cool.
  4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. proceed as regards sides to glue 2 pink and 2 white strips together checkerboard fashion. improve all 4 sides of completed cake taking into account bearing in mind jam. Repeat with enduring surviving pink and white stripes. Makes two cakes.
  5. To Make Almond Paste: fusion almonds, confectioners sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. amass only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
  6. Roll 1/2 of paste 1/8 inch or so thick around a surface lightly dusted as soon as confectioners sugar. Cut to fit length of cake, and long passable to cover 4 sides leaving ends uncovered. Lay cake going on for one fade away of paste. Wrap to unquestionably enclose all 4 sides of cake pinching cement to seal. Roll in granulated sugar. Place taking into consideration seal underneath approximately serving plate, or accrual in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

Nutritions of Battenburg Cake

calories: 645.7 calories
carbohydrateContent: 85.5 g
cholesterolContent: 102.7 mg
fatContent: 31.6 g
fiberContent: 4 g
proteinContent: 10.6 g
saturatedFatContent: 11.4 g
servingSize:
sodiumContent: 208.8 mg
sugarContent: 59.2 g
transFatContent:
unsaturatedFatContent:

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