Battenberg cake recipe mary berry

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

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.

Battenberg cake recipe mary berry

A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake. Coffee and walnut battenberg cake A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake. Cut out a piece of greaseproof paper that is 7. Fold the paper in half widthways. 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. 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. If you put a damp cloth under the bowl, it stops it from moving around. Set aside. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle. Bake in the oven for minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. 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. For the butter icing, sift the icing sugar into a medium bowl. Add the butter.

Being that this recipe is thoroughly English, I thought it would be appropriate to use a recipe from a fantastic English baker, Mary Berry.

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.

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. Open it out, then push the centrefold upwards to make a pleat 4cm high. Step 2 To make the sponge, put the butter into a mixing bowl or the bowl of a food-mixer and beat until creamy with a wooden spoon or the whisk attachment. Scrape down the sides of the bowl and whisk in the sugar a couple of tablespoons at a time. Scrape down the sides of the bowl where mixture has splattered up, then beat really well for a couple of minutes until the mixture is light and fluffy. Scrape down the sides of the bowl again to get any stray mixture. Step 3 Break the 2 medium eggs into a separate bowl, add the 2 drops of almond extract and beat with a fork until broken up, then gradually beat into the butter mixture a tablespoon at a time, beating well after each addition.

Battenberg cake recipe mary berry

T he battenberg cake, a gaudily coloured, peculiarly British confection, makes for an unlikely film star — unless the film is, of course, based on the work of that other peculiarly British creation, Alan Bennett, and then it seems as inevitable as the accompanying mug of stewed tea. Despite what is often claimed, these are unlikely to represent the four Battenberg princes, or to have been created to celebrate the marriage of one to our very own Princess Victoria — the food historian Ivan Day has satisfactorily dispelled this myth , while also revealing that early examples, which went by a variety of names, including a domino cake and a neapolitan roll, contained as many as 25 squares. I must apologise to some of the people mentioned, who are in no way responsible for the drunken appearance of their cakes — one of the most important things I learned this week was that battenberg assembly cannot be rushed. I promise they were judged on flavour and texture, rather than appearance. The cake itself is fairly non-contentious; classically, the battenberg is a pound, or genoise cake, made with equal weights of butter, sugar, flour and eggs, raised with baking powder. Although I love the flavour and moisture they give the cake, they do add weight to what should be a featherlight crumb.

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You need more cake batter so that the cake is higher. Fold the paper in half widthways. The sponge mix follows an easy all-in-one method. By Mary Berry. For the butter icing, sift the icing sugar into a medium bowl. Also at the end of the post is how to make your own self raising flour. Because you enjoyed this recipe, you'll love these. Battenberg up! Serves 2. Check the paper divider is still straight and in the middle. Try to avoid touching the marzipan with wet fingers as they will mark it. Bake in the centre of the oven for 25 minutes, turning halfway through.

Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Shopping list.

Divide the batter into 2 equal quantities, adding drops of food colouring to one part. But you're welcome to use the creaming method if you like. The batter is very thick and should be quite thick so don't add too much. Spread a little more icing over the top of the assembled cake. This recipe is from 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. BBC Two. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. It does need to be pliable, but it won't hurt to chill it just slightly to help keep your covering from "melting" and becoming too sticky to work with. By Mary Berry. The Daring Bakers could also use buttercreams, curd, ganache etc instead of jam to glue the cake together. I have wanted to try making it for years and have finally got round to it!