This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
Provided by Martha Collison
Categories HarperCollins HarperCollins Cake Lemon Lime Dessert Bake Lemon Juice Lime Juice Almond
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the center of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the center as possible.
- Cream the butter and sugar together in a bowl for 4-5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1-2 tablespoons of the flour if the mixture curdles.
- In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
- Add the lemon juice, lemon zest and a little yellow food coloring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food coloring, mixing until fully combined.
- Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20-25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have colored in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2x2cm (3/4x3/4 inches). This will create perfect squares that stack properly on top of one another.
- Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate color on top of the bottom layer to create the checkerboard effect with the four strips.
- Lightly dust the worktop with confectioners' sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18x20cm (7x8-inches). Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
- Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.
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Subhash Yadav
[email protected]This is the best Battenberg cake recipe I've tried. It's easy to follow and the results are always perfect.
Mamata Sharma
[email protected]I'm not a fan of citrus flavors, but I really enjoyed this cake. The lemon and lime flavors were subtle and not overpowering.
Abdul Kone
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and impressive looking.
mahshid bolouri
[email protected]I've made this cake several times and it's always a hit. It's the perfect balance of sweet and tart.
Potato kat
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the colors are so cheerful.
Nouman Noumy
[email protected]I love that this recipe uses both lemon and lime. It gives the cake a really unique flavor.
Naeem Mughal
[email protected]This cake is so impressive looking, but it's actually quite easy to make.
Md Maja
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out beautifully.
Jha Keto
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
Nathaniel Frank
[email protected]I made this cake for my friend's birthday and she loved it! It was the perfect combination of sweet and tart.
Abigail Smith
[email protected]This is the best Battenberg cake I've ever had! The flavors are perfect and the cake is so moist and fluffy.
fazal sattar sherpalam swat
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of citrus flavors. But I was pleasantly surprised! The lemon and lime flavors were perfectly balanced and the cake was incredibly moist.
Habibur Rahaman
[email protected]This cake is perfect for any occasion. It's elegant enough for a special event, but also simple enough for an everyday treat.
Istar Sh
[email protected]I love the combination of lemon and lime in this cake. It's so refreshing and summery.
Thayer Johnson
[email protected]I've never made a Battenberg cake before, but this recipe was easy to follow and the results were stunning! The cake was beautiful and delicious.
Destiny Colon
[email protected]This Battenberg cake was a hit at my afternoon tea party! The lemon and lime flavors were subtle and refreshing, and the cake was moist and fluffy. I'll definitely be making this again.