Homemade Battenberg Cake
Bake a showstopping Homemade Battenberg Cake. This classic dessert features a vibrant pattern and is perfect for any gathering.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at howtomakerecipes.com.
Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Hand mixer
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Fine-mesh sieve
- Spatula
- Offset spatula
- Pastry brush
- Rolling pin
- Cooling rack
- Chef's knife
- Cutting board
- Aluminum foil
- Parchment paper
Ingredients
- 175 grams (6.2 oz) Butter (unsalted), softened
- 175 grams (6.2 oz) Caster sugar
- 3 Large eggs
- 140 grams (4.9 oz) Self-raising flour, sifted
- 35 grams (1.2 oz) Almond flour
- 1 tsp Baking powder
- 2 tbsp Milk
- 1 tsp Vanilla extract
- Red food coloring (a few drops)
- 150 grams (5.3 oz) Apricot jam, warmed
- 300 grams (10.6 oz) Marzipan, ready to roll
- Icing sugar (for dusting)
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