Battenberg cake recipe mary berry

Shopping list. Cut out a piece of greaseproof paper that is 7.

Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike! By signing up to this Free Great British Food Masterclass, you will also benefit from receiving fortnightly recipe newsletters and occasional offers from carefully selected partners. Lightly grease a 26 x Using a piece of aluminium foil, create a divider in the centre of the pan by folding the aluminium foil over itself several times, ensuring it divides the pan widthwise in a straight line. Put a medium saucepan of water over a medium heat.

Battenberg cake recipe mary berry

A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake. Coffee and walnut battenberg cake A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake. Cut out a piece of greaseproof paper that is 7. Fold the paper in half widthways. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin. Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about minutes, or until smooth, slightly lighter in colour and glossy looking. If you put a damp cloth under the bowl, it stops it from moving around. Set aside. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle. Bake in the oven for minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin.

Brush off any crumbs from the marzipan and work surface.

Disclosure: Some of the links in this post may be affiliate links and if you go via these links to make a purchase, I will earn a commission. I have linked these products because I have tried and would thoroughly recommend them, not because of any commission I may receive. Whether you act on this recommendation or not is completely up to you. Check out my Disclaimer for more information. Battenberg Cake is an absolute British classic, and this coffee and walnut version of it always sounded particularly delicious!

T he battenberg cake, a gaudily coloured, peculiarly British confection, makes for an unlikely film star — unless the film is, of course, based on the work of that other peculiarly British creation, Alan Bennett, and then it seems as inevitable as the accompanying mug of stewed tea. Despite what is often claimed, these are unlikely to represent the four Battenberg princes, or to have been created to celebrate the marriage of one to our very own Princess Victoria — the food historian Ivan Day has satisfactorily dispelled this myth , while also revealing that early examples, which went by a variety of names, including a domino cake and a neapolitan roll, contained as many as 25 squares. I must apologise to some of the people mentioned, who are in no way responsible for the drunken appearance of their cakes — one of the most important things I learned this week was that battenberg assembly cannot be rushed. I promise they were judged on flavour and texture, rather than appearance. The cake itself is fairly non-contentious; classically, the battenberg is a pound, or genoise cake, made with equal weights of butter, sugar, flour and eggs, raised with baking powder. Although I love the flavour and moisture they give the cake, they do add weight to what should be a featherlight crumb. Heston Blumenthal uses vegetable oil instead of butter, which makes his cakes so very moist they collapse after my cack-handed assembly — but also rather bland. I like the idea of a contrast between the flavour of the two cakes as well as the colour — to have them both tasting the same feels like a bit of a swizz.

Battenberg cake recipe mary berry

A step up from the free-and-easy Double Marble Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks impressive. Step 1 If you are using a special Battenberg tin that comes with dividers to make four strips of sponge, grease and line the tin with butter and baking paper. Alternatively, you can make your own: cut a 20 x 28cm rectangle of parchment-lined foil, set it paper-side up on the worktop and fold it in half along the long length. Open it out, then push the centrefold upwards to make a pleat 4cm high. Step 2 To make the sponge, put the butter into a mixing bowl or the bowl of a food-mixer and beat until creamy with a wooden spoon or the whisk attachment. Scrape down the sides of the bowl and whisk in the sugar a couple of tablespoons at a time. Scrape down the sides of the bowl where mixture has splattered up, then beat really well for a couple of minutes until the mixture is light and fluffy. Scrape down the sides of the bowl again to get any stray mixture. Step 3 Break the 2 medium eggs into a separate bowl, add the 2 drops of almond extract and beat with a fork until broken up, then gradually beat into the butter mixture a tablespoon at a time, beating well after each addition. Step 4 Sift the remaining flour, a good pinch of salt and 50g ground almonds into the bowl.

How to mix golden colour

Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack. Coffee and walnut battenberg cake A variation on the classic Battenburg cake using coffee and walnut instead for a sophisticated cake. I used foil to strengthen the inside of the divider. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. The bands must be even in proportion. What is it? Sometimes the edges are crimped and the top is patterned with a knife. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Whisk the eggs and sugar together for minutes until pale and smooth. Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about minutes, or until smooth, slightly lighter in colour and glossy looking. If you'd like to make your own marzipan, I use Delia Smith's recipe.

Judge Mary Berry keeps the bakers in check with the "Finals Week" technical challenge.

Press the edges so that it seals, then carefully trim the excess marzipan where the seam overlaps. Brunch Coddled Eggs in a Jar Why not have another course. By William Leigh. But whenever one caught my eye in the store, I couldn't help but look at it with a smile. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect. Set aside. Score the top of the cake with long diagonal lines using a sharp knife. The strips of sponge are glued together using jam normally apricot and the whole cake is covered in marzipan. Smooth the marzipan over with your hands so their warmth will give it a smooth finish. This cake has far grander beginnings than tea with teddy. Ingredients Method g unsalted butter, softened, plus extra for greasing 3 eggs g caster sugar g self-raising flour, sifted 3—4 drops red or pink food colouring g apricot jam g marzipan Icing sugar, for rolling. Fold the paper in half widthways. Serves 6.