Foodies, get ready to celebrate! ‘The Great British Bake Off’ is back, and the first challenge promises a delightful dose of nostalgia with the classic Battenberg cake. This week, 12 hopeful bakers will be showcasing their skills, aiming to impress judges Paul Hollywood and Prue Leith with their creations.
As the contestants tackle the iconic chequerboard cake, you can join in the baking fun right at home. Don’t be intimidated by its seemingly intricate appearance – this recipe is surprisingly simple and perfect for anyone eager to impress their friends and family.
The ‘easiest ever’ Battenberg cake recipe, brought to you by BBC Good Food, features a light and fluffy dual-colored sponge enveloped in a delicious marzipan coating. Ready to dive in? Here’s everything you need to know:
Ingredients You’ll Need:
For the Cake:
* 175g really soft butter
* 175g golden caster sugar
* 3 medium eggs
* 50g ground almond
* 140g self-raising flour
* 1⁄2 tsp baking powder
* 1⁄2 tsp almond extract
* Pink food colouring
For Decorating:
* 100g apricot jam
* Icing sugar, for dusting
* 500g pack white marzipan
Instructions:
1.
Preheat your oven to 180°C/160°C fan/gas 4.
Prepare your 20cm square or Battenberg tin by creating a barrier down the center using a double layer of foil. Line each compartment with two sheets of baking parchment.2.
Combine the cake ingredients (excluding the food coloring) in a large mixing bowl.
Use an electric hand whisk to blend until the mixture is smooth and creamy.3.
Divide the cake mixture in half.
Pour one half into one side of the tin, then add the food coloring to the remaining mixture. Stir until you achieve a vibrant pink color, and then pour this mixture into the other side of the tin. Spread both mixtures evenly to the edges of their sections.4.
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool for 15 minutes before transferring it to a wire rack to cool completely.5.
Once cooled, trim the sides of each sponge to create a straight edge.
Cut each sponge in half lengthwise, resulting in two pink and two plain rectangular sponges.6.
Warm the apricot jam in a small pan or microwave, then sieve it.
Lightly dust your work surface with icing sugar. Roll out a quarter of the marzipan into a rectangle roughly 20 x 10cm. Brush the surface with the warm apricot jam.7.
Assemble the cake:
Place one plain sponge and one pink sponge side by side on top of the marzipan, brushing the middle of the cakes with a little jam to secure them together. Brush the top of these layers with more jam, then place the remaining sponges on top, with more jam in between, creating the chequerboard pattern.8.
Roll out the remaining marzipan into a rectangle roughly 20 x 25cm.
Brush any leftover jam over the outside of the assembled cake.9.
Using a rolling pin to assist, carefully lift the marzipan over the cake.
Smooth it over the top and sides, pressing gently into the corners. Trim any excess marzipan about 1cm from the sides of the cake, and trim a thin slice off either end to neaten the appearance.10.
To finish, crimp the marzipan around the base by pinching with your finger and thumb.
Dust with icing sugar, and admire your beautifully crafted Battenberg cake.Now, grab a cup of tea, settle in, and enjoy your homemade masterpiece as you watch the new season of ‘The Great British Bake Off’! Happy baking!
