Battenberg cake, a beloved British dessert, is a delightful treat often enjoyed during afternoon tea. This distinctive confection features a checkerboard pattern of pink and yellow sponge cake, held together with apricot jam and wrapped in marzipan.

To eat Battenberg cake, simply slice it into thin pieces, about 1-2 cm thick, and serve on a small plate. The cake is best enjoyed with a cup of tea or coffee, allowing the flavors to mingle on the palate. Some prefer to savor each component separately, peeling off the marzipan layer before indulging in the sponge cake.

For those hosting a traditional afternoon tea, Battenberg cake makes an excellent addition to the spread. It can be presented on a tiered cake stand alongside other small cakes, scones, and sandwiches. The cake’s eye-catching appearance and sweet taste make it a popular choice for both casual and formal gatherings.

History of Battenberg Cake

Battenberg cake emerged in England during the late 19th century. Its distinctive checkerboard pattern and marzipan coating quickly made it a beloved British dessert.

The cake’s origins are tied to the 1884 marriage of Princess Victoria of Hesse and by Rhine to Prince Louis of Battenberg. It’s believed the cake was created to celebrate this royal union.

Battenberg cake first appeared in print in 1903, according to The Oxford Companion to Food. However, earlier mentions exist, with “Battenburg cake” referenced in a confectionery book from 1898.

The cake’s unique design features four squares of alternating pink and yellow sponge cake. These squares are held together with apricot jam and wrapped in marzipan.

Over time, Battenberg cake acquired various aliases. It’s also known as Domino Cake, Church Window Cake, and Neapolitan Roll in some circles.

The cake’s popularity grew throughout the 20th century. It became a staple in British tea rooms and households, cementing its place in British culinary tradition.

Today, Battenberg cake remains a cherished treat in the UK. Its distinctive appearance and sweet flavor continue to delight cake enthusiasts and those seeking a taste of British baking heritage.

Ingredients List

Battenberg cake requires a combination of dry and wet ingredients, along with specific components for filling and topping. The recipe balances flavors and textures to create its distinctive checkerboard appearance and sweet taste.

Dry Ingredients

All-purpose flour forms the base of the cake batter, providing structure and texture. Sugar adds sweetness and helps create a tender crumb. Baking powder acts as a leavening agent, ensuring the cake rises properly during baking. A pinch of salt enhances the overall flavor profile. Almond flour or ground almonds are often incorporated to impart a subtle nutty taste and improve the cake’s moisture retention. These ingredients are typically sifted together to ensure even distribution and prevent lumps in the final batter.

Wet Ingredients

Butter, softened to room temperature, contributes richness and helps create a moist, flavorful cake. Eggs bind the ingredients together and provide structure. Vanilla extract enhances the cake’s aroma and flavor. Almond extract is commonly added to complement the almond flour and reinforce the cake’s signature taste. Milk or cream may be included to adjust the batter’s consistency. Pink food coloring is used to tint half of the batter, creating the iconic two-toned effect.

Filling and Topping

Apricot jam serves as both a flavor enhancer and an adhesive between cake layers. Its tartness balances the cake’s sweetness. Marzipan, a pliable almond-based confection, forms the outer layer of the Battenberg cake. It’s typically rolled out into a thin sheet and wrapped around the assembled cake pieces. Some recipes call for a dusting of confectioners’ sugar over the marzipan for a finishing touch. Additional food coloring may be used to tint the marzipan if desired.

Preparing the Batter

Creating the perfect Battenberg cake batter requires careful mixing of ingredients and proper technique to achieve the signature checkered pattern.

Mixing the Dry Ingredients

Start by sifting 225g of all-purpose flour into a large mixing bowl. Add 225g of granulated sugar and 2 teaspoons of baking powder. Whisk these dry ingredients together thoroughly to ensure even distribution. This step is crucial for a smooth, lump-free batter.

In a separate bowl, grind 50g of blanched almonds into a fine powder using a food processor. Fold the almond meal into the flour mixture. This addition gives the cake its distinctive almond flavor and contributes to its tender texture.

Incorporating the Wet Ingredients

In a stand mixer or using a hand mixer, cream 225g of unsalted butter until light and fluffy. Gradually add 4 large eggs, one at a time, beating well after each addition. This method helps create a stable emulsion for a tender crumb.

Add 1 teaspoon of vanilla extract and 2 tablespoons of milk to the mixture. Beat until just combined. Slowly fold the wet ingredients into the dry ingredients, being careful not to overmix. Overmixing can lead to a tough, dense cake.

Creating the Color Contrast

Divide the batter equally into two bowls. Leave one bowl plain for the yellow sponge. In the other bowl, add a few drops of pink food coloring. Gently fold the color into the batter until evenly distributed.

Adjust the shade by adding more coloring if needed. The goal is to achieve a soft pink hue that contrasts nicely with the plain batter. Be careful not to overmix, as this can deflate the air bubbles in the batter and result in a denser cake.

Baking the Cake

Baking a Battenberg cake requires careful preparation and attention to detail. The key steps involve prepping the baking pan, layering the batter, and checking for doneness.

Prepping the Baking Pan

Start by preheating the oven to 350°F (175°C). Use a 7-inch square cake tin for best results. Line the tin with baking parchment, creating a divider in the center. This divider is crucial for achieving the iconic checkerboard pattern.

Fold a 15-inch by 8-inch rectangle of parchment paper in half. Press it into the prepared pan, ensuring the crease rises at least 1.5 inches in the center. This creates two separate compartments for the different colored batters.

Greasing the pan and parchment paper lightly with butter or cooking spray helps prevent sticking.

Layering the Batter

Prepare two batters – one plain and one colored pink. Divide the batter equally between two bowls. Add pink food coloring to one bowl and mix well.

Pour the pink batter into one side of the divided cake tin. Pour the plain batter into the other side. Use a spatula to smooth the tops of both batters.

Ensure both batters are level and reach the same height in the tin. This promotes even baking and creates uniform squares when sliced.

Checking for Doneness

Bake the cake for 25-30 minutes. The exact time may vary depending on your oven, so start checking at the 25-minute mark.

Insert a wooden pick or cake tester into the center of each side. If it comes out clean with no wet batter, the cake is done. The tops should be golden brown and spring back when lightly touched.

Let the cake cool in the tin for 5 minutes before turning it out onto a wire rack. This brief cooling period helps the cake set and makes removal easier.

Allow the cake to cool completely before assembling the Battenberg pattern. This prevents the marzipan from melting when applied to the cake’s exterior.

Assembling the Battenberg

Creating the iconic checkerboard pattern of a Battenberg cake requires precision and care. The process involves trimming cake layers, applying jam, and carefully arranging the pieces.

Trimming the Layers

Cut the pink and yellow cake layers into equal-sized rectangles. Use a sharp knife and a ruler to ensure straight, clean edges. Aim for four long strips of each color, all measuring the same width and height. Trim off any uneven or browned edges to create uniform pieces. A serrated knife can help achieve neater cuts through the sponge.

Applying the Jam

Brush a thin layer of apricot jam onto one side of each cake strip. This acts as an edible glue to hold the pieces together. Apply the jam evenly, reaching all corners and edges. Be careful not to oversaturate the cake, as excess jam can seep out and disrupt the clean lines of the pattern.

Forming the Checkerboard

Arrange the jam-coated strips to create the signature checkerboard design. Start by placing a pink strip next to a yellow strip, with the jam sides touching. Press gently to adhere. Add another layer on top, alternating colors to form the pattern. Continue until you have a 2×2 checkerboard when viewed from the end. Trim the assembled cake if needed to ensure perfectly straight sides and crisp corners.

Use gentle pressure when joining the pieces to maintain the cake’s light texture. Wipe away any excess jam that squeezes out between layers. The final assembled Battenberg should have clean, distinct squares of alternating pink and yellow when sliced.

Making the Marzipan

Marzipan forms the outer layer of a Battenberg cake, encasing the checkerboard sponge. This sweet almond paste requires careful preparation to achieve the right texture and flavor.

Mixing Marzipan Ingredients

Combine almond flour and confectioners’ sugar in a food processor. Pulse until well mixed. Add egg whites or light corn syrup gradually while processing. The mixture should form a pliable dough. Knead the dough by hand until smooth. If too dry, add more liquid. If too wet, incorporate extra confectioners’ sugar.

Store unused marzipan in an airtight container. It keeps well in the refrigerator for several weeks.

Coloring and Flavoring

Add food coloring to create pastel shades. Knead the color into the marzipan until evenly distributed. For traditional Battenberg, use a pale pink or yellow tint.

Enhance flavor with almond extract. Mix in small amounts to taste. Other options include vanilla or rosewater for variety.

Natural colorings like beetroot powder or matcha tea can provide unique hues.

Rolling Out the Marzipan

Dust a clean surface with confectioners’ sugar to prevent sticking. Place the marzipan on the surface. Roll out into a thin, even rectangle using a rolling pin.

Aim for a thickness of about 1/8 inch. The width should be enough to wrap around all four sides of the cake. Trim edges for a neat finish.

Brush the surface of the rolled marzipan lightly with apricot jam. This helps it adhere to the cake. Carefully lift and drape over the assembled sponge layers. Smooth out any air bubbles.

Covering the Cake with Marzipan

Marzipan forms the distinctive outer layer of a Battenberg cake. Roll out the marzipan into a rectangle approximately 40cm x 20cm on a surface dusted with icing sugar.

Turn the assembled Battenberg cake upside down onto the marzipan. Brush the underside of the cake with apricot jam to help the marzipan adhere.

Carefully wrap the marzipan around the cake, smoothing it gently over the sponge surface. Trim any excess marzipan from the ends.

Neatness and precision are key for an attractive finish. Ensure the marzipan is smooth and the edges are crisp.

For serving, use a sharp knife to cut the cake into neat slices, revealing the iconic checkerboard pattern inside. The marzipan coating adds a sweet, almond flavor that complements the light sponge.

Store the Battenberg cake in an airtight container to keep the marzipan soft. Serve at room temperature for the best texture and taste.

Presentation and Serving

Battenberg cake is a visually striking dessert that deserves careful presentation. Proper slicing and thoughtful serving suggestions enhance the enjoyment of this classic treat.

Slicing the Cake

Cut the Battenberg cake into neat, even slices to showcase its distinctive checkered pattern. Use a sharp, serrated knife for clean cuts. Aim for slices about 1-2 cm thick to maintain the cake’s structure. Wipe the knife between cuts to keep edges tidy.

For a traditional presentation, slice the cake perpendicular to its length. This reveals the full checkerboard design of pink and yellow squares. Some prefer to cut the cake diagonally for a different visual effect.

When serving a whole Battenberg, consider pre-slicing a portion to display the interior pattern while leaving the rest intact.

Serving Suggestions

Present Battenberg cake on a decorative serving plate or cake stand to highlight its elegant appearance. A white or pastel-colored plate complements the cake’s pink and yellow hues.

Pair slices with a cup of afternoon tea for a classic British experience. Earl Grey or English Breakfast tea make excellent companions. For a more indulgent treat, serve with a dollop of clotted cream or a scoop of vanilla ice cream.

Consider garnishing the plate with fresh berries or a light dusting of powdered sugar. These additions enhance the cake’s visual appeal without overpowering its flavors.

For special occasions, arrange Battenberg slices on a tiered cake stand alongside other small cakes and pastries for an impressive dessert spread.

Storing and Shelf Life

Proper storage is crucial for maintaining the freshness of Battenberg cake. When stored correctly, an unopened Battenberg can last up to a week at room temperature.

Once cut, the cake’s shelf life decreases significantly. Consume opened Battenberg within 2-3 days to enjoy its best quality.

To maximize freshness, wrap the cake tightly in cling film or aluminum foil. This prevents it from drying out and absorbing other flavors.

For longer storage, freezing is an option. Wrap the cake securely and place it in a freezer bag. Frozen Battenberg can last up to 3 months.

When ready to eat, thaw frozen Battenberg in the refrigerator overnight. Allow it to come to room temperature before serving for optimal texture and flavor.

Store-bought Battenberg often contains preservatives, potentially extending its shelf life. However, homemade versions may spoil faster due to lack of additives.

Always check for signs of spoilage before consuming. Discard the cake if it shows mold, off-odors, or significant changes in texture.