Battenberg cake recipe mary berry

When Lis e-mailed asking if I'd mind stepping in to host the June challenge I was so excited. There was definitely room for creativity here! A traditional Battenberg. Almond flavoured sponge glued together with apricot jam and covered with home made marzipan.

Disclosure: Some of the links in this post may be affiliate links and if you go via these links to make a purchase, I will earn a commission. I have linked these products because I have tried and would thoroughly recommend them, not because of any commission I may receive. Whether you act on this recommendation or not is completely up to you. Check out my Disclaimer for more information. Battenberg Cake is an absolute British classic, and this coffee and walnut version of it always sounded particularly delicious! I have wanted to try making it for years and have finally got round to it! It is said to have first been made in honour of the wedding between Princess Victoria the granddaughter of Queen Victoria to the German Prince Louis of Battenberg the Germans who then went to the UK later changed the name Battenberg to Mountbatten to anglicise it.

Battenberg cake recipe mary berry

Shopping list. Cut out a piece of greaseproof paper that is 7. Fold the paper in half widthways. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin. Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about minutes, or until smooth, slightly lighter in colour and glossy looking. If you put a damp cloth under the bowl, it stops it from moving around. Set aside. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle. Bake in the oven for minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack.

Almond flavoured sponge glued together with apricot jam and covered with home made marzipan.

Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike! By signing up to this Free Great British Food Masterclass, you will also benefit from receiving fortnightly recipe newsletters and occasional offers from carefully selected partners. Lightly grease a 26 x Using a piece of aluminium foil, create a divider in the centre of the pan by folding the aluminium foil over itself several times, ensuring it divides the pan widthwise in a straight line. Put a medium saucepan of water over a medium heat. Whisk the eggs and sugar together for minutes until pale and smooth. Meanwhile, put the butter and the remaining sugar into a stand mixer fitted with a paddle attachment and beat until pale and aerated.

Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Shopping list. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended. Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen.

Battenberg cake recipe mary berry

Judge Mary Berry keeps the bakers in check with the "Finals Week" technical challenge. The bakers are tasked with making a quintessentially British recipe, a Battenberg Cake. This cake features a checkerboard pattern with delicately cut and stacked sponge. A homemade jam is sandwiched in between the layers and the cake is then covered with marzipan.

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Bake in the oven for minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Score the top of the cake with long diagonal lines using a sharp knife. But whenever one caught my eye in the store, I couldn't help but look at it with a smile. Set aside. Whisk the eggs and sugar together for minutes until pale and smooth. Related Recipes. Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike! Serves Makes 1 cake. If you put a damp cloth under the bowl, it stops it from moving around. Shopping list. This recipe is from

A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake. Coffee and walnut battenberg cake A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake.

You do need to knead it to get it ready for rolling and covering but try to handle it as little as possible as soon as it's pliable enough, and if you need to, roll out the marzipan in between sheets of parchment paper and use plenty of corn flour or powdered sugar on your rolling pin, hands, surface etc. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. However, if you do have a Battenberg pan 8"x6" 20cmx15cm then you will have some leftover batter. Next time I make it, I will multiply all of the ingredients x1. A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake. Brush off any crumbs from the marzipan and work surface. Share Share this with. News Diary Baking Tips. Cut out a piece of greaseproof paper that is 7. Firstly, keep it cool. Set aside. The cake is then wrapped in a thin layer of Marzipan and scored to decorate.