The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This classic Battenburg Cake is a show-stopper! Layers of moist, sweet cake are topped with a delicate apricot jam and intricately arranged marzipan ropes, creating a beautiful checkerboard design. With its tender texture and sweet almond flavor, this traditional British dessert is sure to impress at any gathering.
Ready Time
2 hrs
Yields
5 servings
Ingredients
- For the cake:
- 150g (5.3 oz) unsalted butter, softened
- 300g (10.6 oz) granulated sugar
- 4 large eggs, at room temperature
- 150g (5.3 oz) self-raising flour
- 1 teaspoon almond extract
- Pinch of salt
- For the marzipan:
- 150g (5.3 oz) ground almonds
- 150g (5.3 oz) confectioners’ sugar
- 1 large egg, lightly beaten
- 1 teaspoon almond extract
- For the apricot jam:
- 120g (4.3 oz) apricot jam
Instructions
Preheat your oven to 325°F (165°C) and grease a 15×10-inch (38x25cm) jelly roll pan, lining it with parchment paper. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, whisking well after each addition.
In a separate bowl, whisk together the self-raising flour, almond extract, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, whisking until smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 20-25 minutes or until the cake is golden brown, risen, and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
To make the marzipan, combine the ground almonds, confectioners’ sugar, lightly beaten egg, and almond extract in a bowl.
Mix until a dough forms. Wrap the marzipan in plastic wrap and refrigerate for at least 30 minutes.
To assemble the cake, place the cooled cake on a large serving plate or cake stand.
Spread a thin layer of apricot jam on top of the cake, leaving a 1-inch (2.5cm) border on all sides. Divide the marzipan into 4 equal pieces and roll each piece into a long rope.
Place the marzipan ropes on top of the cake, positioning them to create a checkerboard pattern.
Trim the excess marzipan and serve.
Notes
Use room temperature eggs for a lighter cake.
Make sure to not overmix the batter, as it can result in a dense cake.
For the marzipan, if it becomes too sticky, refrigerate it for 10-15 minutes before rolling it out.
To ensure the cake releases easily from the pan, make sure to grease it properly and line it with parchment paper.
For a clean checkerboard pattern, press the marzipan ropes gently onto the cake.
If you’re not serving the cake immediately, store it in an airtight container at room temperature for up to 2 days.
Nutrional Value
- Energy: 420 kcal
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Sugars: 26g
- Protein: 6g
- Sodium: 250mg
- Fiber: 1g
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