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Traditional Battenberg Cake

 
One serving costs about $2.58 One serving costs about $2.58

$2.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:33%

Spoonacular Score: 33%

 

Traditional Battenberg Cake is a vegetarian dessert. One serving contains 675 calories, 13g of protein, and 41g of fat. This recipe serves 6 and costs $2.58 per serving. 1 person were impressed by this recipe. If you have vanillan extract, ground almonds, to finish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Try Battenberg cake, Peek-a-boo Battenberg cake, and Easiest-ever Battenberg for similar recipes.

Ingredients

Servings:
0.25 tsps
0.25 tsps almond extract
almond extract
0.33 cup
0.33 cup apricot jam
apricot jam
1.25 Tbsps
1.25 Tbsps baking powder
baking powder
4
4  eggs
eggs
0.5 cup
0.5 cup ground almonds
ground almonds
1 cup
1 cup marzipan
marzipan
some
some red food colouring
red food colouring
1.25 cups
1.25 cups self-raising flour
self-raising flour
0.75 cup
0.75 cup sugar
sugar
0.75 cup
0.75 cup unsalted butter
unsalted butter
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
some
some to finish
to finish
0.25 tsps almond extract
0.25 tsps
almond extract
0.33 cup apricot jam
0.33 cup
apricot jam
1.25 Tbsps baking powder
1.25 Tbsps
baking powder
4  eggs
4
eggs
0.5 cup ground almonds
0.5 cup
ground almonds
1 cup marzipan
1 cup
marzipan
some red food colouring
some
red food colouring
1.25 cups self-raising flour
1.25 cups
self-raising flour
0.75 cup sugar
0.75 cup
sugar
0.75 cup unsalted butter
0.75 cup
unsalted butter
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
some to finish
some
to finish
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Equipment

baking paper
baking paper
serrated knife
serrated knife
stand mixer
stand mixer
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
knife
knife
sieve
sieve
aluminum foil
aluminum foil
frying pan
frying pan
baking paper
baking paper
serrated knife
serrated knife
stand mixer
stand mixer
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
knife
knife
sieve
sieve
aluminum foil
aluminum foil
frying pan
frying pan


Instructions

  1. Preheat oven to moderate 350F. Grease an 8/20cm square baking tin with butter. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil).
  2. In a stand mixer fitted with a paddle attachment, cream butter and sugar until creamy. Add the eggs one by one and beat until pale yellow; add the extract. Mix all the dry ingredients together. Now add it to the above mixture. Beat on medium speed until mixed. Spoon half the mixture into the one side of the prepared baking tin. Add a few drops of the food color to the remaining batter, stir until the color is thoroughly distributed, add more color if needed.
  3. Spoon the pink batter into the other half of the prepared baking tin. Smooth the surface of the batter with a spatula, making sure batter is in each corner
  4. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan). Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack.
  5. Once completely cool, trim the edges of the cake with a long serrated knife. Cut each colored sponge in half length ways so that you are left with four long strips of sponge. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible. Gently heat the apricot jam and pass through a small sieve. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow). Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake. Brush the top of the cake with apricot jam. Place the cake on the marzipan, jam side down
  6. - Tip: Either in the middle or to the one side of the marzipan
  7. Brush the remaining three sides with jam. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over. Tip: If you put the sponge to the one side of the marzipan, I found it easiest to roll the sponge over and over onto the marzipan instead of lifting the marzipan up onto the sponge. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.73
Ingredient
¼ teaspoons almond extract
⅓ cups apricot jam
1.25 tablespoons baking powder
4 eggs
½ cups ground almonds
1 cup marzipan
some red food colouring
1.25 cups self-raising flour
¾ cups sugar
¾ cups unsalted butter
½ teaspoons vanilla extract
Price
$0.19
$0.98
$0.11
$0.96
$1.12
$10.05
$0.94
$0.22
$0.21
$1.46
$0.16
$16.40
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Nutritional Information

Quickview
705k Calories
13g Protein
40g Total Fat
74g Carbs
5% Health Score
Limit These
Calories
705k
35%

Fat
40g
63%

  Saturated Fat
16g
104%

Carbohydrates
74g
25%

  Sugar
46g
52%

Cholesterol
170mg
57%

Sodium
65mg
3%

Get Enough Of These
Protein
13g
27%

Manganese
0.8mg
40%

Vitamin E
5mg
38%

Phosphorus
353mg
35%

Selenium
20µg
29%

Calcium
180mg
18%

Vitamin A
899IU
18%

Vitamin B2
0.3mg
18%

Magnesium
64mg
16%

Copper
0.26mg
13%

Potassium
439mg
13%

Iron
2mg
12%

Folate
46µg
12%

Fiber
2g
11%

Zinc
1mg
8%

Vitamin B3
1mg
8%

Vitamin B5
0.71mg
7%

Vitamin D
1µg
7%

Vitamin B12
0.31µg
5%

Vitamin B1
0.08mg
5%

Vitamin B6
0.08mg
4%

Vitamin K
2µg
2%

Vitamin C
1mg
1%

covered percent of daily need

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