Image by @_embakes_
Inspired by Bake Off, we took the time to find a delicious traditional Batternberg recipe. Nom Nom.
|175g||unsalted butter, softened, plus more for the tin|
|1/2 teaspoon||baking powder|
|175g||white caster sugar|
|3||eggs, lightly beaten|
|1 teaspoon||vanilla extract|
|1-2 tablespoons||milk, if needed|
|pink food colour|
|4 tablespoons||apricot jam|
|icing sugar, to dust|
|250g||Marzipan, yellow coloured|
- Preheat the oven to 170ºC.
- Lightly butter a 20 cm square tin and line the base with baking parchment. Also cut out a rectangle of baking parchment, as long and deep as the tin, to act as a divider lengthways between the 2 colours of sponge.
- In the bowl of an electric mixer, or handheld whisk, sift flour and baking powder. Add butter, sugar, eggs and vanilla. Beat until smooth, adding a little milk to loosen the mixture if it seems too stiff. Weigh out half the batter and place the divider down the centre of the tin.
- Carefully place half the batter into 1 side of the tin. Tint the remaining mixture pink and stir until blended. As neatly as possible, spoon the pink mixture into the other side of the tin.
- Bake for about 30–35 minutes. Remove from the oven. When completely cold, slice each colour lengthways into 2 equal blocks, then trim off all the rough edges.
- Warm the jam in a small pan, push it through a sieve, then use it to glue the strips of cake together lengthways, so the natural and pink colours form opposite quarters.
- On a work surface dusted with icing sugar, roll out the marzipan into a rectangle the length of the cake and wide enough to wrap around all 4 sides. Trim it to size. Brush the remaining jam all over the cake and wrap the marzipan around the cake. Seal the join by gently pressing it together, then turn so this seam is hidden on the bottom. Trim the ends with a sharp knife, then score a criss-cross on the top surface.