Battenburg Cake
- Reviews 3
Ready In: 50 mins
Serves: 12
Yields: 2 cakes
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1⁄4 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- milk
- red food coloring
- 1 cup apricot jam
- 2 cups almonds, finely ground
- 3 cups confectioners' sugar
- 1 egg, room temperature
- 1 1⁄2 teaspoons lemon juice
- 1⁄4 teaspoon almond extract
- lemon juice or water
- confectioners' sugar
- sugar
Directions
- Cream butter and 1 cup sugar together.
- Beat in 3 eggs, one at a time. Mix in vanilla.
- Stir in flour, baking powder and salt gently.
- Add milk if needed.
- Divide batter into 2 equal parts.
- Add food coloring to 1 part to make a deep pink color.
- Grease two 7-inch square pans.
- Spread batters into pans.
- Bake at 350°F until an inserted wooden pick comes out clean, about 25-30 minutes.
- Let stand in pans 5 minutes.
- Turn out on racks to cool.
- Trim edges from both cakes.
- Cut each cake lengthwise into 4 strips as wide as the cake is thick.
- Trim to make strips match.
- Heat jam slightly.
- Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion.
- Spread all 4 sides of completed cake with jam.
- Repeat with remaining pink and white stripes.
- Makes 2 cakes.
- To make almond paste: Mix almonds, confectioners' sugar, egg, lemon juice and almond extract together.
- Knead until smooth, adding a bit of lemon juice or water if too dry to roll.
- Add only 1/2 teaspoon at a time. It will be stiff.
- Divide into 2 equal parts.
- Roll 1/2 of paste 1/8 inch thick on a surface lightly dusted with confectioners' sugar.
- Cut to fit length of cake and long enough to cover 4 sides leaving ends uncovered.
- Lay cake on one end of paste. Wrap completely to enclose all 4 sides of cake pinching paste to seal.
- Roll in granulated sugar.
- Place with seal underneath on serving plate, or store in plastic bag.
- repeat for second cake. Chill.
- Slice thinly to serve.
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