Battenberg cake recipe mary berry

Shopping list. Cut out a piece of greaseproof paper that is 7.

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. But whenever one caught my eye in the store, I couldn't help but look at it with a smile. This cake has far grander beginnings than tea with teddy. It was actually created as a wedding cake for royalty.

Battenberg cake recipe mary berry

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. Fun fact — Battenberg where the family originated from is a town in Hesse, Germany, quite close to where I grew up. The cake is then wrapped in a thin layer of Marzipan and scored to decorate. Nowadays, the Battenberg cake comes in all kinds of flavour and colour combinations, and this Coffee and Walnut version is the perfect example. First of all, you need to prepare your baking tin by folding the baking paper in a way that will create a pleat in the middle of your tin, allowing you to bake the coffee and walnut and the vanilla sponge separately. The sponge mix follows an easy all-in-one method. This does what it says in the tin — combine all the ingredients at once and you are done! Hence why the recipe contains a little extra baking powder alongside the self-raising flour, as no additional air is incorporated into the mix by whisked eggs or creaming the butter and sugar.

Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. Battenberg up! Roll the marzipan out, battenberg cake recipe mary berry, on a work surface lightly dusted with sifted icing sugar, into an oblong the length of the cake and sufficiently wide to wrap around the cake, using the pieces of string as your measuring guide.

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. For the cake, preheat the oven to F. Grease the bottom and sides of a 10 x 8inch rectangle, shallow cake tin.

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For the butter icing, sift the icing sugar into a medium bowl. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. Firstly, keep it cool. Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. The Daring Bakers could also use buttercreams, curd, ganache etc instead of jam to glue the cake together. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. 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. When Lis e-mailed asking if I'd mind stepping in to host the June challenge I was so excited. First of all, you need to prepare your baking tin by folding the baking paper in a way that will create a pleat in the middle of your tin, allowing you to bake the coffee and walnut and the vanilla sponge separately.

A step up from the free-and-easy Double Marble Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks impressive. Step 1 If you are using a special Battenberg tin that comes with dividers to make four strips of sponge, grease and line the tin with butter and baking paper. Alternatively, you can make your own: cut a 20 x 28cm rectangle of parchment-lined foil, set it paper-side up on the worktop and fold it in half along the long length.

If you'd like to make your own marzipan, I use Delia Smith's recipe. Battenberg Cake! Serves 6. Follow me on Facebook and Pinterest:. Contact Me. But whenever one caught my eye in the store, I couldn't help but look at it with a smile. And if you do use the all in one method, just make sure you don't over mix the batter, once it's all combined, it's done hard for a chronic over mixer like me! Why not have another course. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Spread a little more icing over the top of the assembled cake. Share Share this with. 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. 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.