Battenburg cake is a traditional English cake that is made up of four squares of sponge cake, each covered with almond paste and then assembled into a checkerboard pattern. The cake is then wrapped in marzipan and often decorated with royal icing or fondant flowers.
- 1 cup butter, softened
- 1 cup white sugar
- 3 eggs
- ¼ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 drops red food coloring (optional)
- 1 cup apricot preserves or jam
- 2 cups ground almonds OR almond flour*
- 3 cups confectioners’ sugar**
- 1 egg, room temperature (or 2 tablespoons milk)*** to make a glaze: optional**** 1½ teaspoons lemon juice and ¼ teaspoon almond extract, OR simply use milk****
- *You could also use hazelnut meal or finely ground oats in place of the ground almonds for a different flavor. If you can’t have nuts at all, leave them out and increase the amount of flour by ½ cup. **If you don’t have confectioners’ sugar on hand, you can make your own by blending regular granulated sugar in a blender or food processor until it forms a powder. ***The egg is used to make a shiny glaze but if you are concerned about using raw eggs, you could substitute milk instead. Just whisk it together with the lemon juice and almond extract (if using)
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 7 inch square pans.
2. In a large bowl, cream butter and 1 cup sugar together until light and fluffy. Beat in 3 eggs, one at a time. Mix in vanilla extract.
3. In another bowl, whisk together flour, baking powder and salt. Gradually stir into the butter mixture until just combined – do not overmix! If the batter seems too thick, add milk 1 tablespoon at a time until desired consistency is reached.
4. Divide batter evenly between 2 bowls – one for each color you want your cake to be (pink and white in this case). Add food coloring to one of the bowls and mix well until desired color is achieved; set aside pink batter for later use..
5 . To make the checkerboard effect, spread both colors of batter into their respective pans in stripes – 4 lines each should suffice (you can eyeball this). Bake cakes in preheated oven for 25-30 minutes or until an inserted toothpick comes out clean.. Let cool 5 minutes before removing from pans.. Trim edges from both cakes if necessary so that they are straight.. Cut each cake lengthwise into 4
- Serving size: 1 slice
- Calories: 350
- Fat: 19 g
- Saturated fat: 8 g
- Unsaturated fat: 10 g
- Trans fat: 0 g
- Cholesterol: 85 mg
- Sodium: 260 mg
- Carbohydrates: 40 g
- Fiber : 2g – Sugar : 27g – Protein 5g
Is Battenberg cake English?
Yes, Battenberg cake is English. This unique confection has been a symbol of the country since its creation in the late 1800s. The cake is made from two sponge cakes, flavored with vanilla and almond, and filled with jam. It is then covered with marzipan and typically decorated with a checkerboard pattern.
What is the origin of Battenberg cake?
Battenberg cake is a traditional English cake that is made from two rectangular sponge cakes, sandwiched together with jam and covered in marzipan. The cake is then cut into squares or diamonds, making it distinctive from other sponge cakes.
The origins of Battenberg cake are unclear, but it is thought to have been created in the late 19th century. One theory suggests that the cake was named after Prince Henry of Battenberg, who married Princess Beatrice, daughter of Queen Victoria. Another theory suggests that the cake was created by a London confectioner to celebrate the marriage of Prince Louis of Battenberg (later Lord Mountbatten) to Princess Victoria Eugenie of Spain.
Is Battenberg cake good for you?
Battenberg cake is a type of cake that is made with four squares of sponge cake, which are then layered with jam and covered in marzipan. The cake gets its name from the town of Battenberg in Germany, where it is said to have originated.
Although Battenberg cake may look like a harmless treat, it actually has a high sugar content – making it one of the least healthy cakes you can eat. In fact, nutrition scientists have declared it a threat to public health due to its high sugar content.
So if you’re looking for a healthy dessert option, Battenberg cake is not the way to go. There are plenty of other healthier choices out there that will satisfy your sweet tooth without putting your health at risk.
What is a Battenberg cake made of?
A Battenberg cake is made of pink and yellow almond-flavored sponge cakes that are cut into equal-sized pieces and pressed together using apricot jam to form a checkered pattern. The cake is then covered in a sheet of rolled marzipan.
The cake gets its name from the town of Battenberg, Germany, where it is said to have originated. It was created by Queen Victoria’s German kitchen staff to celebrate the marriage of her granddaughter Princess Victoria Melita of Saxe-Coburg and Gotha to Ernst II, Duke of Saxe-Altenburg in 1894.
Battenberg cakes are often made with two different colors of sponge cake – usually pink and yellow – which are cut into squares and assembled into a checkerboard pattern before being covered with marzipan. The finished cake is typically decorated with additional strips of marzipan around the edge, or with piped icing designs on top.
If you’re feeling adventurous, you can even make your own Battenberg cake at home! All you need is some spongecake mix (or your favorite recipe for homemade spongecake), apricot jam, marzipan paste, food coloring (optional), and patience for assembling the individual squares into a neat checkerboard pattern.
Why is Battenberg cake pink and yellow?
Battenberg cake is a traditional British cake that is made up of four squares of sponge cake, held together with apricot jam. The cake is then covered in marzipan, and the whole thing is typically wrapped in pink and yellow edible paper.
So why is Battenberg cake pink and yellow? There are a few theories out there. One popular theory suggests that the colors of the cake represent the union of two important British families: The House of Windsor (represented by the color yellow) and the House of Hanover (represented by the color pink). Another theory claims that thecake was created to celebratethe marriageof Queen Victoria’s granddaughter, Princess Victoria Melita, to Ernst Ludwig, Grand Duke of Hesse and by Rhine. Their wedding took place in 1894, and it’s possible that the colors of their wedding were used as inspiration for the cake.
Whatever its origins may be, one thing is for sure: Battenberg cake is delicious! If you’re ever in Britain, make sure to try a slice (or two!).