Suzanne cooks

Easter Battenberg Cake

Preparation time:
45 minutes
Cooking time:
40 - 45 minutes
Serves:
8-10 serves

An aesthetic dessert like Easter Battenberg Cake will impress your guests and their taste buds. The light sponge is a beautiful colour of yellow and pink, and is decorated with delicious apricot jam to enhance the flavour. Try this recipe, and indulge yourself in every bite.

  • Ingredients

    • 220g Caster Sugar
    • 220g Soft Unsalted Butter
    • 4 Large Eggs  (Lightly Beaten).
    • 220g Self Raising Flour (Sifted)
    • 1 Tsp Vanilla
    • Pink, Green And Yellow Food Colour
    • 2-3 Tbsp Milk
    For the Decoration:
    • 500g White Almond Paste
    • 5-6 Tbsp Sieved Apricot Jam
    • Icing Sugar (For Rolling Out Almond Paste)
    • Mini Eggs
  • Method

    • Set oven to 170°C
    • Prepare the baking tin by taking a large piece of tin foil and folding it into a long rectangle 6 times to create a divide down the middle of the tin. Make the rectangle longer than the tin to enable you to cut slits in the foil so the divide can be inserted into the tin with the overhang of the foil on the outside of the tin. Secure the foil divider by taping the overhang to the sides with the masking tape. Grease the two sections and line with baking parchment.
    • Attach the K beater to your Kenwood Food Mixer
    • Add the softened butter and caster sugar and beat together on medium speed until light and creamy.
    • Slowly add the beaten egg in stages. In between each stage turn the food mixer up to medium speed to enable the egg to be mixed well in the cake batter.
    • Once the egg is mixed into the batter add the vanilla.
    • Scrape down the bowl of your food mixer.
    • Turn the food mixer on to slow speed and add the flour, allow the mixer to slowly fold in the flour to the cake batter. As soon as the flour is mixed into the batter stop the food mixer. Loosen the batter with milk if needed so that the batter is of spooning consistency.
    • Divide the cake batter equally into two separate bowls. Gently fold in, by hand, the pink food colouring to one bowl and repeat with the green colouring to the other bowl. (If using liquid food colour use 2-3 drops, or if using paste colour load the end of a cocktail stick with the paste). It is important not to over mix the batter but bear in mind that the cake batter will bake lighter than the colour looks in the raw mix state.
    • Spoon the pink cake batter into one side of the tin and the green cake batter into the other side. Bake in the oven for approx 40-45 minutes or until it is springy to the touch and a toothpick comes out clean. Allow to cool in the tin.
    • Once cool, turn out the cake from the tin. Take a sharp serrated knife and carefully trim off the risen top to make the sponges flat. Then trim away all the rough crust on the edges of the sponges so that you end up with two coloured rectangles that are the same width, height and length as each other.
    • Warm the apricot jam with a splash of water and spread onto the top of one of the rectangles of cake. Place the other piece of cake neatly on top of this. Cut the stacked cake in half lengthways  so that you end up with two long bars of layered cake.
    • Lay the bars down flat so the pink section is to your left. Spread the warm jam on top of this cake and then take the remaining bar of layered cake and flip this so that the green section is layer on top of the pink section. This will give you the chequered cross section.
    • Colour the almond paste yellow with the yellow food colouring.
    • On a flat surface dusted with the icing sugar, roll out the almond paste into a rectangle roughly 25cm x 30cm and approximately 5mm thick. Make sure there is enough icing sugar underneath the almond paste so that it won’t stick to the table.
    • Spread the apricot jam onto the almond paste thinly and lay the cake to one side of the paste. Wrap the cake in the almond paste, trim away the excess and seal the edges together with a bit more jam if necessary. Turn the join of the almond paste to the bottom so it is on the base of the cake.
    • Using the remaining almond paste colour some green, pink and keep some of the yellow.
    For the Decoration:
    • For the ruffled decorations, roll out the green and pink paste to 2-3mm. Using the round pastry cutters cut circles of paste of different sizes. Take a circle and scrunch it up to create a ruffle. Repeat until you have enough to make a strip for the top of the Battenberg.
    • Use the yellow and any remaining coloured almond paste and roll into balls of various sizes.
    • Trim the edges of the Battenberg so the cake looks neat.
    • Using the jam as a glue, brush a narrow strip of jam along the centre of the Battenberg and arrange the ruffles, balls and mini eggs on top.
    • This will keep in an airtight tin for 5 days.

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