Battenburg Cake

My first try, and oh my goodness... sucsess! It was soo delicious. Only positive comments and compliments. This day I was feeling really good. Not only great taste, but lovely to look at also. Honestly, I myself had problems to avoid looking at the cake all the time. This cake is perfect for any anniversary, wedding, and yes you name it. It is a real delicious english coffee cake. Pure luxury in other words. It is easy to bake, but takes time to garnish. You must be a little patience while making it. But worth trying it. I give you my promise.

I n g r e d i e n t s :

I am giving the metric/imperial recipe. If anyone want the american one, please contact.
150 g / 6 oz butter or margarine
150 g / 6 oz caster sugar
3 eggs (large)
150 g / 6 oz self-raising flour ( if using plain flour, add 1 and 3/4 tsp baking powder )
1 tbsp water
pink food colouring
raspberry flavouring ( optional )
100 g / 4 oz apricot jam ( I used orange jam )
1/2 recipe quantity marzipan or,
225 g / 8 oz caster sugar for dredging ( I used marzipan)


H O W  T O ?

Grease a deep oblong cake tin, about 28 x 18 cm / 11 x 7 inches, and line the bottom with greased (waxed) paper. Make a division across the centre of the tin with a double thickness of foil

1. Cream the butter and maragarine and sugar together until light and fluffy
2. Beat in the eggs one at a time, following each with a spoonful of flour
3. Sift in the remaining flour and fold in, followed by the water
4. Spread half themixture into one side of the cake tin
5. Add a few drops of pink food colouring and raspberry flavouring, if liked, to the remaining mixture
6. Put it in the other side of the tin

Bake in a moderately hot oven at 190 C / 375 F / Gas Mark 5 for about 25 minutes or until well risen and firm to the touch
- Turn onto a wire rack to cool


M A K I N G

1. Trim the akes to an even size and cut in half lenghtways
2. Spread the top of one white and one pink piece of cake with jam and top with alternate coloured pieces
3. Spread the sides of one double layer with jam and stcik the two pieces together to give the chequered effect
4. Use the remaining jam to brush all around the outside of the cake
5. Roll out the marzipan on a surface sprinkled with a little caster sugar, to an oblong large enough to enclose the whole cake ( approx. 35 x 25 cm / 14 x 10 inches)
6. Place the cake in the centre
7. Wrap the marzipan around the cake to cover it completely and trim

O P T I O N A L

Crimp or decorate the outer edges of the marzipan to give an even shape and mark a criss-cross pattern on top with a sharp knife. Sprinkle with a little more sugar and leave to set. Or make a rose with the marzipan rests to garnish the top. Serve cut in slices.

P. S. This cake is made with a chequered effect. Mine cake got so thin and flat, so I added one more layer to it with dividing the cakes into three even parts. Looks even better.