A Battenburg cake seems to be like a showpiece, nevertheless it’s friendlier than you assume. Two tender sponge desserts, one plain and one pink, are trimmed into neat bars, brushed with apricot preserves, and stacked right into a checkerboard earlier than being wrapped in marzipan. The result’s a teatime basic with a mushy crumb, light almond scent, and simply sufficient sweetness to really feel celebratory with out being cloying.

This model retains the method approachable for a house kitchen. As an alternative of baking two separate layers, you’ll be able to bake each colours directly in an eight-inch sq. pan with the assistance of a easy divider of parchment and foil, saving time and dishes whereas guaranteeing the desserts rise to the identical peak. Warming and straining the preserves creates a silky “glue” that’s straightforward to brush on so the blocks maintain collectively cleanly when sliced. A fast two-minute knead brings the do-it-yourself marzipan collectively, and rolling it between sheets of parchment retains it clean and crack-free. A lightweight crosshatch on prime finishes the presentation with tearoom polish.

Battenburg (typically spelled Battenberg) is broadly believed to have been served in honor of a royal marriage ceremony within the late 1800s, which helps clarify its ceremonial look. However you don’t want an event: The cake retains nicely, slices neatly, and travels like a present. Serve it with black tea or espresso, and benefit from the thrill when the primary finish items are trimmed away to disclose that excellent pink-and-yellow sample — essentially the most satisfying “ta-da” in baking. Clear, tidy steps make this a gratifying weekend mission that rewards meticulous bakers and enthusiastic learners.

A notice on pink and pink meals coloring

Gel meals coloring delivers vivid pinks and reds with out thinning batter or frosting. As a result of it’s concentrated, a toothpick’s swipe is usually sufficient, so add it regularly to keep away from overshooting. For extra pure choices, select merchandise labeled plant-based, heat-stable, and no artificial dyes. Attain for freeze-dried strawberry or raspberry powder, beet powder, or hibiscus; every provides light colour and delicate taste. 

What’s marzipan?

Marzipan is a clean, pliable confection made out of finely floor blanched almonds and sugar, prized for its gentle almond taste and candy-like chew. To make it from scratch, like we did right here, you’ll pulse almond flour and powdered sugar, then bind with egg white and slightly almond extract, kneading briefly till clean. Roll between parchment to stop sticking. 

Want a shortcut? Many grocers carry premade marzipan or almond paste. Select a model labeled marzipan, 35%+ almonds, for finest taste and wrapping functionality.

Notes from the Meals & Wine Take a look at Kitchen 

• Warming the preserves helps to make the straining course of simpler. You don’t need items or chunks in your preserves. Straining makes it a lot simpler to brush on to the cake.
• Do-it-yourself marzipan (made with all powdered sugar) kneads clean, wraps cleanly, and tastes brisker than packaged, although premade marzipan works too.
• Regardless of the showy look of this cake, meeting is surprisingly approachable. 

This recipe was developed by Melissa Grey-Streett; the textual content was written by Breana Killeen.