My Mum recently bought me this fancy Battenberg tin, so I had to make a Battenberg cake; one of my all time favourite cakes to eat.
175 g margarine
175 g caster sugar and more for dusting
175 g self-raising flour
Few drops of pink food colouring
3 tbsp apricot jam
350 g marzipan
Cream the butter and sugar, then gradually add the beaten eggs. Fold in the flour. Divide the mixture in two equal halves and put a few drops of pink food colouring in one half. Mix until evenly coloured.
Spoon the pink mixture into two sections of the greased and floured pan, and the plain mixture into the other two.
Bake on Gas Mark 4 for 30-35 minutes, until evenly coloured and firm to the touch.
Allow cake to cool in the tin. If the cake has risen above the tin then use a serrated knife to trim the excess. Remove the cake from the tin (a somewhat delicate procedure).
When completely cold, assemble to cake in a chequerboard pattern, sticking the long sides of the cake together with apricot jam. Then roll out the marzipan toa rectange approximately 20 x 30 cm. Neaten the edges of the marzipan and place the cake onto the marzipan so that one edge is lined up and roll up to completely cover the cake, with apricot jam between the cake and marzipan to secure it. Trim both ends to neaten.
The product was a cake far bigger than those you buy in the shops, instantly visually recognisable and even tastier than Mr Kipling! Looking forward to using my tin again to make a lemon and chocolate version.
Some Battenberg trivia for you: The cake was named in honour of the 1884 marriage of Queen Victoria’s granddaughter to Prince Louis of Battenberg.