I chose to make the traditional flavoured Battenburg as I had never made one before, only made a coffee and walnut variation. There are many different variations of this cake now. It can be quiet a quick and easy bake but can still look impressive if your short for time by using ready made marzipan. I chose to make my own which was a little bit of a fail as the almond paste was way to sticky and I had to alter the amounts quite a bit, I think my problem was the size of my egg was too big. For this bake I used Mary Berry’s recipe from her Baking Bible recipe book with a few adjustments.
I used a special battenburg tin which has dividers that slot into each other which prevents the colours from mixing which helps a lot however does require extra greasing. They can be bought from Amazon or Lakeland. The sizing is slightly different as I used a 21.5cm x 15.5cm tin.
- 100g of Softened butter
- 100g of Caster sugar
- 2 Large eggs
- 50g Ground rice
- 100g of Self Raising flour
- Red food colouring
- 3-4 Tbsp of apricot Jam
- 225g of Almond paste or Marzipane
- Pre-heat the oven to 160/140 fan degrees celsius. Grease an 18cm square tin and line the base with baking parchment.
- Weigh the butter and sugar and cream together until smooth. ( I like to use the creaming method for most cakes as I think it keeps them much lighter).
- Weigh the flour and ground rice and eggs and add them to the butter and sugar mixture and mix until all come together.
- Spoon half the mixture into another bowl and add colourings. (Mary’s recipe also uses almond extract but I do not like the artificial taste).
- Once colour is mixed in spoon the mixture into the tin, if using a normal square tin try to keep the edge where the colours join as neat as possible.
- Bake in the oven for about 25 minutes until the cake is soft and spongy. Leave to cool for a few minutes then remove from tin and allow to cool down fully on a wire rack. (Whilst the cake was cooking and cooling I made the almond paste to cover it- see recipe below).
- Once cooled cut the cake into four equal strips, 2 of each colour. The edges of the cake may need trimming to create neat lines. Warm the apricot jam in a heatproof bowl in the microwave, brush the cake with it and assemble.
- Roll out almond paste/marzipan long enough to wrap round the cake, to finish score the top of the cake with a criss cross pattern.
Almond Paste Recipe
The Mary Berry Recipe makes 675g which is large amount so I made a third of the recipe however I think this is why I had some issues with the almond paste being very sticky!
- 75g of Ground almonds
- 75g of Caster sugar
- 75g of Icing sugar
- 1 Small egg.
- Mix the ground almonds and both sugars together then add the egg.
- Knead together to form a stiff paste. Do not over knead. If too sticky add more almonds and sugar.
- Wrap in cling film and store in fridge until needed.
- Once ready to use, dust surface with icing sugar and roll to out long enough to wrap round the cake.
Overall this recipe was good however I originally think our oven got to hot so the cake was a little dry. I would like to try a new flavour of lemon and pistachio.