Battenberg cake is a colorful, nostalgic treat that has been delighting taste buds for centuries. It’s a showstopper, with its signature checkered pattern inside, and a soft, almondy flavor that makes it perfect for any occasion. If you’re craving a slice of this unique cake, you’re in the right place!
This guide will walk you through everything you need to know about Battenberg cake—from the history to a step-by-step recipe, and answers to all your burning questions.
Battenberg Cake Recipe
Battenberg cake is a traditional British cake that features a unique checkered pattern made of alternating pink and yellow sponge squares. These squares are held together with apricot jam and then wrapped in a layer of marzipan, giving the cake its distinctive look and flavor. While the exact origins of Battenberg cake are unclear, it is believed to have been created in the early 20th century to celebrate the marriage of Princess Victoria and Prince Louis of Battenberg. Since then, it’s been a popular treat in the UK and beyond.
The Ingredients You’ll Need
To make a Battenberg cake, you’ll need some basic ingredients, plus a few special touches that give the cake its flavor and structure. Here’s a quick list:
For the Cake:
- Butter – ½ cup (unsalted)
- Sugar – 1 cup (granulated)
- Eggs – 4 large
- Self-raising flour – 1 ½ cups
- Baking powder – 1 tsp
- Almond extract – 1 tsp
- Milk – 2 tbsp
- Food coloring (pink and yellow) – optional, for the color
For the Assembly:
- Apricot jam – ½ cup (smooth)
- Marzipan – 1 package (usually around 8 oz)
Step-by-Step Guide: How to Make Battenberg Cake
1. Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). You’ll need to grease and line a square or rectangular cake tin. Some people like to use two smaller loaf pans to bake each color of sponge separately, but you can also bake it all in one tin and divide it later.
2. Make the Cake Batter
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Then, sift the self-raising flour and baking powder into the bowl and fold it in gently, followed by the almond extract and milk. The batter should be thick but smooth.
3. Divide and Color the Batter
Divide the batter in half. In one half, add a few drops of yellow food coloring and mix well. In the other half, add the pink food coloring. Stir until the colors are evenly distributed.
4. Bake the Cakes
Pour each colored batter into separate sections of the cake tin or divide them between two smaller loaf pans. Bake in the oven for about 20-25 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool completely before moving on to the next step.
5. Cut the Cakes into Strips
Once cooled, carefully turn the cakes out onto a cooling rack. Use a sharp knife to trim the edges so you have neat, straight sides. Then, slice each cake into four long, even strips. You should have two strips of pink sponge and two strips of yellow.
6. Assemble the Battenberg Cake
Now for the fun part! Gently warm the apricot jam in a small saucepan until it becomes a bit runny. Use a pastry brush to spread a thin layer of apricot jam on the cut sides of the sponge strips. Start by placing the strips side by side, alternating pink and yellow, to form the checkered pattern.
7. Wrap with Marzipan
Once the cake is assembled, roll out the marzipan on a lightly powdered surface into a rectangle large enough to wrap around the whole cake. Brush the top and sides of the cake with more apricot jam, then carefully roll the marzipan around the cake, sealing the edges. Trim any excess marzipan, and your Battenberg cake is ready to slice and serve!
Tips for the Perfect Battenberg Cake
- Use self-raising flour for a lighter, fluffier texture. If you don’t have it, you can substitute with plain flour and add baking powder.
- Don’t overmix the batter, or your sponge might be too dense. Fold in the dry ingredients gently.
- Let the cakes cool completely before slicing. This prevents crumbling and helps the apricot jam stick better.
- Get creative with colors! You can use different food colorings or even natural coloring from beetroot or turmeric if you prefer.
Fun Variations of Battenberg Cake
Though the classic Battenberg cake is always a hit, there are plenty of variations to try. Here are a few fun twists to consider:
- Chocolate Battenberg: Add cocoa powder to one batch of the batter for a chocolate-flavored twist. You can also substitute some of the marzipan with a layer of chocolate ganache.
- Fruit Battenberg: Incorporate dried fruits like cherries or raisins into the batter for a fruity spin.
- Lemon or Orange Zest: For an extra burst of flavor, mix in some citrus zest. It’ll complement the almond taste of the marzipan beautifully.
How to Serve Battenberg Cake
Battenberg cake is perfect for afternoon tea, birthday parties, or as a charming dessert for any occasion. Serve it with a cup of Earl Grey tea or a cold glass of lemonade. If you want to add a little extra flair, sprinkle some powdered sugar over the top or serve it alongside whipped cream or fresh berries.
Frequently Asked Questions
Can I make Battenberg Cake ahead of time?
Yes, Battenberg cake actually keeps really well. You can make it up to a few days ahead of time, storing it in an airtight container. The marzipan helps seal in moisture.
Is Battenberg Cake gluten-free?
Traditional Battenberg cake contains flour, so it’s not gluten-free. However, you can use a gluten-free flour blend to make it suitable for those with gluten sensitivities.
Can I substitute marzipan with fondant?
You can use fondant, but marzipan is traditional and gives that signature nutty flavor. If you’re not a fan of marzipan, fondant is a decent alternative.
How do I store Battenberg Cake?
Store your Battenberg cake in an airtight container at room temperature for up to 5 days. You can also refrigerate it for longer freshness.
Battenberg cake is a delight to make and even more fun to eat. Whether you stick with the traditional recipe or add your own creative twists, this colorful treat will always impress. With its soft, almond-scented sponge, sweet apricot jam, and delicate marzipan coating, it’s no wonder Battenberg cake has stood the test of time. So, roll up your sleeves, grab your ingredients, and get baking! You’re in for a real treat.