1、Battenberg Cake

  • Makes: 8 servings
  • Prep: 1 hr 15 mins
  • Bake:according to package
  • Battenberg Cake recipe

    Ingredients

    Method

    Prepared pound cake mixes according to package directions (make each package separately). Spread batter from 1 mix into 1 of the prepared pans. Tint second batter pink with food coloring; spread into the second pan. Bake cakes according to package directions or until tops spring back when lightly touched. Cool in pans on a rack 10 minutes; remove from pans; cool completely.
  • To assemble, trim crusts from sides, ends, and tops of cakes to make evenly shaped loaves. Trim loaves so each measures 7-1/2x4x3/4 inches. Cut pink loaf into 5 logs measuring 7-1/2x1x3/4 inches. You will have some cake leftover from each loaf; use for another dessert.
  • Drizzle the 9 logs with orange juice; set aside. In a small saucepan combine the raspberry jam and corn syrup; heat and stir over low heat until jam is melted and mixture is smooth; set aside.
  • In a bowl knead marzipan with your hands to soften. Sprinkle both sides of marzipan with powdered sugar; roll between 2 sheets of waxed paper to a 12x8-inch rectangle. (If desired, roll marzipan to a 15x8-inch rectangle; trim 3 inches from a short side and use to cut decorative shapes for garnishes.) Brush off excess sugar.
  • Remove top sheet of waxed paper. Brush jam mixture on 1 long side of a plain cake log. Place log crosswise in the center of marzipan sheet, jam side down. Brush jam mixture on the other 3 long sides of log. Brush a long side of 2 pink logs with jam mixture. Place, jam side down, on each side of the plain log. Brush exposed long sides with jam mixture. For second layer, place another pink log on top of first plain log. Brush exposed sides with jam. Place 2 plain logs on either side of the second pink log, brushing exposed sides with jam. Repeat layering with remaining cake logs, alternating colors to make checkerboard pattern. Press logs together.
  • Bring marzipan up over sides of cake so edges meet at top of cake, covering long sides but not ends. Crimp marzipan to seal; decorate top with marzipan trimmings as desired. Transfer to a serving plate. Using a serrated knife, trim cake and marzipan to make ends even.
  • Let cake stand, covered, for several hours or overnight before serving. If desired, garnish with Sugared Raspberries and Mint Leaves. Makes 8 servings.
  • Nutrition Facts

  • Per serving: 450 kcal cal.,17 g fat (7 g sat. fat,66 mg chol.,136 mg sodium,69 g carb.,2 g fiber,6 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/battenberg-cake-36991/

    2、Battenberg cake

    Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen
    Battenberg cake recipe

    Ingredients

    • 175g very soft butter
    • 175g golden caster sugar
    • 140g self-raising flour
    • 50g ground almonds
    • ½ tsp baking powder
    • 3 medium eggs
    • ½ tsp vanilla extract
    • ¼ tsp almond extract
    • 1 x ingredients for almond sponge
    • pink food colouring, we used ½ tsp Squires rose food paste
    • 200g apricot jam
    • 2 x 500g blocks white marzipan
    • little icing sugar, for dusting

    Method

    1. Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
    2. For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.
    3. To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.
    4. Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
    5. Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
    6. Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.

    3、Peek-a-boo Battenberg cake

    A stunning rose and almond sponge in the distinctive checkered pattern, hidden in sweet marzipan icing
    Peek-a-boo Battenberg cake recipe

    Ingredients

    • 225g very soft salted butter, plus a little extra for greasing
    • 225g golden caster sugar
    • 225g self-raising flour
    • 85g ground almond
    • 3 large eggs
    • ½ tsp vanilla extract
    • ½ tsp almond extract
    • 1 tbsp milk
    • 225g very soft salted butter
    • 225g golden caster sugar
    • 225g self-raising flour
    • 85g ground almond
    • 3 large eggs
    • ½ tsp vanilla extract
    • 1 tsp rosewater
    • 1 tbsp milk
    • a little artificial pink food colouring (see tip, below)
    • jar of apricot jam
    • 1 tsp rosewater
    • a little icing sugar, for dusting
    • 2 x 500g packs white marzipan (you'll have trimmings, but better to have leftovers than leave yourself short)

    Method

    1. Heat oven to 160C/140C fan/gas 3. Grease and line the base of 2 x 18cm round sandwich tins with baking parchment.
    2. Start with the almond sponge: put all the ingredients in a bowl and beat with an electric whisk until the mix comes together smoothly. Weigh the mixture and spread exactly half into each tin. Bake for 30 mins – when you poke a skewer into the middle, it should come out clean. Cool in the tins for 15 mins, then carefully turn out onto wire racks to finish cooling while you make the second sponge.
    3. Clean the tins, then grease and line as above. Beat together the butter, sugar, flour, ground almonds, eggs, vanilla, rose water and milk as above. When smooth, beat in a little pink food colouring, bit by bit, until you get a nice colour – it will fade a little during baking, so you can go slightly stronger than you want the finished sponge. Weigh, divide between the tins and bake as above. Cool in the same way.
    4. Once the sponges are cool, cover gently and chill for 30 mins – this will make cutting them easier and neater.
    5. Unwrap the sponges and, if they have domed in the centre, trim to flatten. Cut a 6cm diameter circle out of the centre of each sponge (a 6cm biscuit cutter is ideal, or make yourself a paper template) and set aside. Then cut a 12cm diameter circle from the centre of each sponge by tracing a knife around a plate of the same diameter (or use another paper template). So from each sponge you should end up with a 6cm circle, a 12cm ring and an 18cm ring.
    6. Swap the middle rings of the almond sponges with the middle rings from the rose sponges, and fit the cut pieces back together. Handle the sponges very gently, to avoid cracking or crumbling up the edges too much. You should end up with 4 sponges that look like targets.
    7. Heat the apricot jam to melt, then sieve and stir in the rose water. Brush some over the top of one of the sponges and top with an alternating sponge. Repeat to stack up all the layers. Sit the cake on a serving plate or cake stand.
    8. Dust your work surface with a little icing sugar and roll out your marzipan until big enough to cover the cake (use a piece of string to measure the cake; see tip below). Brush some more jam all over the top and sides of the cake. Use your rolling pin to lift up the marzipan onto the cake, then ease it down the sides, pressing to stick. Trim the marzipan from the base, then decorate the cake as you like. Cut into wedges and serve with tea. Will keep for 3 days in an airtight container.

    4、Simnel Battenberg cake

    This stunning Easter bake has pink and yellow squares of light sponge, sandwiched with apricot jam and is topped with balls of marzipan
    Simnel Battenberg cake recipe

    Ingredients

    • 200g softened butter, plus extra for greasing
    • 200g golden caster sugar
    • 3 large eggs
    • 175g self-raising flour
    • 50g ground almonds
    • ½ tsp baking powder
    • ¼ tsp almond extract
    • 2 tbsp milk
    • 3 tsp red food colouring
    • ½ tsp yellow food colouring
    • 200g apricot jam
    • 2 x 500g blocks of marzipan

    Method

    1. Grease a 20cm square baking tin. Measure a double layer of foil long enough to line the base and 2 sides of the tin with 20cm excess. Fold a 10cm pleat in the centre (step 1). Push the foil into the tin, making sure the pleat is in the centre and the corners are nice and sharp (step 2). Line the 2 halves of the tin by putting a long strip of baking parchment in lengthways over the foil (step 3). Criss-cross another strip widthways to completely cover the foil (step 4). Repeat to line the other compartment. You now have two compartments for the different colours.
    2. Heat oven to 180C/160C fan/gas 4. Put the butter and sugar into a bowl and, using an electric whisk, beat until light and fluffy. Beat in the eggs, one at a time, then beat in the flour, baking powder and almond extract. The batter needs to be dropping consistency (it should fall off a wooden spoon). If it is a little thick, add a drop of milk and continue to beat.
    3. Halve the batter by weighing and dividing equally into separate bowls. Fold the red colouring through one and the yellow colouring through the other.
    4. Tip the batters into each side of the prepared tin and bake for about 25 mins, until the sponges have risen and a skewer inserted into each sponge comes out clean. Leave them to cool in the tin, then remove to a rack to cool completely.
    5. To assemble, neatly trim each sponge, then sit one on top of the other and trim again so they are both the same size. Cut each sponge in half lengthways so you have 4 long rectangles. Warm the jam in a small pan, then brush along a long side of each sponge. Stick the jam sides together to create the chequerboard effect, then brush the sides and top with more jam.
    6. Dust a work surface with icing sugar. Roll out one of the blocks of marzipan until it is 20cm long, then roll it so it is wide enough to wrap around the sponge. Brush the loaf all over with more apricot jam, then tightly wrap the marzipan around the sponge, trimming it where the edges meet. Smooth the marzipan over the sponge. Sit the loaf on its seam.
    7. To make the Apostles, roll the remaining marzipan into 11 small balls (you might not need all the marzipan for this, but any excess can be frozen) and sit on the loaf at even intervals. To give the cake a contrast of colour and a classic simnel cake finish, lightly blowtorch the balls on the top of cake. The cake will now keep for up to 3 days in an airtight container.

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