Battenberg Cake Recipe Guardian
Battenberg Cake Recipe Guardian. Again, line the tin properly. Mix all the ingredients together but without the almond extract.
Bryant says she uses loaf pans measuring 8x4 inches. Brush the base of the cake with a little more jam. This recipe actually makes two cakes.
Whisk Together The Flour And Icing Sugar.
This battenberg cake consists of fluffy checked sponge all sandwiched together with jam and wrapped in thick almond marzipan. A beautiful, flavourful cake that goes perfectly with a nice cup of tea. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar.
Heat The Oven To 180C (356F).
Grease and base line a roughly 18 x 28cm (11″ x 7″ baking pan) tin (a 9″ x 13″ pan will also work). Cream the butter well, add the caster sugar and whisk until light and fluffy. Bryant says she uses loaf pans measuring 8x4 inches.
Wrap The Paste Around The Cake.
Brush the sides of the cake with a little more jam. Trim the edges of the cake. Mix all the ingredients together but without the almond extract.
Cut To Fit Length Of Cake, And Long Enough To Cover 4 Sides Leaving Ends Uncovered.
Lay it on top of the almond paste. Meanwhile, crush the raspberries, if using, to a powder and pass through a sieve. A last slice of british life.
Add The Eggs One By One,.
Grease the pans with a little bit of butter or oil, then cut two pieces of parchment paper to line the bottoms of each one. How to make the perfect battenberg cake this peculiarly british teatime confection is much nicer made at home, although you’ll need to have patience to avoid some of my shonky cake assembly Wrap to completely enclose all 4 sides of.