Battenberg Cake is a traditional British cake that wows both with appearance and flavor. The actual traditional version might not be quite the blue showstopper I ended up making, but I really couldn’t help myself – blue is my favorite flavor!
I’m pretty sure this cake has some sort of hypnotic powers, I just can’t stop looking at it. It is simultaneously the prettiest and ugliest cake I’ve ever seen. It’s confusing, yes, but also delicious – a moist sponge cake with apricot and cherry jam, covered in marzipan and a sweet sugar icing.
Finish with some fresh berries and you have a fantastic dessert.
P.s. The marzipan absorbs moisture from the jam and the cake will end up looking like a cheap facelift gone bad if you leave it in room temperature for too long – this cake is meant to be enjoyed as soon as it’s ready!
200g (2 sticks) of butter, room temperature
1 cup sugar
0,5 cup almond meal
1 cup flour
1 teaspoon baking powder
1 cup full-fat milk
red food coloring
500g (1 pound) of deliciously colored marzipan
apricot jam & cherry jam
plus: fresh berries
Start by mixing the butter and sugar together. Add the eggs one by one and whisk strongly. Add almond meal, milk and then flour with the baking powder. Add a pinch of vanilla if you like.
Divide the batter into two equal parts and add some red food coloring to one part. You can also add yellow food coloring to the other part if you want both colors to really pop.
Set a parchment paper into a rectangular casserole so that the paper is folded to rise an inch or so in the middle – this helps you cook the two batters separately at the same time. Pour the yellow cake batter into one side and the red on the other. Bake in 180°C / 350 °F for 40-50 minutes, until a pick inserted into the center of the cake stays clean.
Let the cakes cool off and then slice both cakes into three equally measured long bars.
Set the marzipan on a parchment paper sprinkled with powdered sugar and roll into a thin slate similar in size to the cake bars. Spread apricot jam onto the inner surface of the maripan and set the cake bars in a checkered pattern, spreading cherry jam in between the cakes to glue them together. Fold the marzipan around the cakes as tightly as possible and turn to leave the seam at the bottom. Finish with a mix of powdered sugar and water and some fresh berries!