Battenberg Cake recipe
A step up from the free-and-easy Double Marble Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks impressive.
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 thegreatbritishbakeoff.co.uk.
Cooking tools:
- Battenberg tin
- Aluminum foil
- Parchment paper
- Oven
- Mixing bowl
- Stand mixer
- Wooden spoon
- Whisk
- Fork
- Fine-mesh sieve
- Metal spoon
- Measuring spoon
- Kitchen scale
- Cooling rack
- Round-bladed knife
- Cutting board
- Serrated bread knife
- Rolling pin
- Pastry brush
- Saucepan
- Sifter
- Ruler
- Kitchen towel
- Plate
- Kitchen shears
- Chef's knife
- Spoon
Ingredients
- 125g unsalted butter, softened
- 125g caster sugar
- 2 medium eggs, at room temperature
- 2 drops almond extract
- 100g self-raising flour
- good pinch of salt
- 50g ground almonds
- 2 tsp milk
- a few drops pink or red food colouring
- icing sugar or cornflour, for dusting
- 350g white marzipan
- 8 tbsp apricot jam
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