Tala 10A21459 Battenberg Battenburg Cake Pan, Commercial Weight Anodised Aluminium, Silver, 20 x 15 x 4cm (8 x 6 x 1.5")

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Scrape the chocolate batter into one half of the tin, and the orange batter into the other half. Spread them level then bake for 30-35 minutes. How To Assemble The Battenberg: It might sound like a faff to make your own marzipan, but it's only mixing and it takes under 10 minutes. The end result tastes better than bought marzipan (and you know what's in it), so it's worth giving it a go. Flavour your layers Use dried raspberries instead of pink colouring Turn the cakes over, so the seam is on the bottom, then sprinkle with a little confectioners' sugar before serving. Traditionally the cake is made up of two colours of sponge - pink and yellow, flavoured with almond and vanilla. These are sandwiched together with apricot jam in a simple four piece chequerboard and covered in a layer of marzipan.

Weigh your mixing bowl and write down the weight. Cream the butter and sugar with an electric mixer for 5 minutes until pale and fluffy (you can use a wooden spoon to do this but it will take a bit longer). Mix in the ground almonds. Add the beaten eggs a little at a time, adding 1 tbsp of the flour with the last bit of egg so the mixture doesn’t curdle. Sift over the remaining flour and baking powder, then use a metal spoon to gently fold it in, followed by the milk. Here is a bit of history of the Battenberg cake : It is said the cake is named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenbergin 1884. The name refers to the town of Battenberg. Sift the remaining flour, a good pinch of salt and 50g ground almonds into the bowl. Add the 2 teaspoons milk and carefully fold everything together with a large metal spoon. Transfer half the mixture (for this cake it's best to do this by weight, to be really accurate) into a clean bowl. Add the pink or red food colouring a few drops at a time to one portion, mixing it in really well so that it turns pink with no coloured streaks. Cut each in half down the length to give 4 cakes of 5x20 cm (2x8 inches). Or, more likely, they will be a bit smaller. Use a ruler to make the cakes the same size. Well we make a small square pink sponge and a small square yellow sponge for this cake. However, we only need half of the pink and half of the yellow sponge to make a single battenberg. So it makes sense to make two cakes.

Why is called a Battenberg Cake?

Cocoa powder: Dutch processed cocoa powder is best (just regular cocoa powder to those of you in the UK).

If you prefer you can use dried raspberries to colour and flavour the cake in a completely natural way - see below. Ring the changes White or golden marzipan?Trim the sides of each sponge. Put one sponge on top of the other and trim again so they’re exactly the same size (about 9cm x 18cm), then cut both sponges exactly in half lengthways to give 4 long sponges (2 almond, 2 pink).

To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles.Once the cakes are completely cold, trim the tops of them so that they are flat, they should be exactly the same height. If you plan on making several Battenberg Cakes or you want to save space by only having one square cake tin, you could invest in a multi-size cake tin, which has adjustable sides. If you like this... Parchment paper or wax paper - you'll need a few pieces for lining the tray once you've fashioned the tin. Once it's all mixed together, we divide the mixture in two and colour one with yellow food colouring and the other with pink.

Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern. If you like you can gently score lines on the top of the cake with a knife to make a crisscross pattern. Top Tips: Now brush one long side of a yellow cake strip with jam and set it jam-side down onto the marzipan next to the pink strip and touching it. Brush the top of this strip with jam. Handcrafted using traditional techniques and designed to last a lifetime. The professionals choice used in commercial kitchens the world overSo a Battenberg cake is a classic British chequered cake. It is normally presented in a long loaf, wrapped in marzipan. Make a divider for your square tin out of foil and separate the colours, which TBH I find a bit of a faff - but craft stuff isn't really my thing.