Today’s post is very short, but I feel the need to bake a cake right now – a celebratory cake since I am in hospital right now and all is over. So until I get back, here goes.
The Battenberg cake was made for the marriage of Princess Victoria of Hesse-Darmstadt, granddaughter of Queen Victoria to Louis Battenberg in 1884. My favourite bit is that Queen Victoria’s daughter married Prince Henry of Battenberg a year later and they used the same cake! Thank goodness they were so thrifty otherwise we would not have had this cake. The two squares represent the two couples and the manner in which the two family’s had become linked.
The Battenberg’s changed their names to Mountbatten and the rest, as they say, is history.
I rarely give recipes unless I find one that is exceptional and this one is exceptionally easy and works like a dream. It is here thanks to Liz Upton.
100g softened butter
100g caster sugar
2 extra large eggs
50g ground rice
100g self-raising flour
1/2 teaspoon baking powder
Few drops of almond essence
Pink food colouring, few drops
3-4 tablespoons strawberry (it was apricot)
Preheat the oven to 160 C
Some people beat the butter, sugar, eggs, ground rice, flour, baking powder and almond essence for two minutes until smooth, add the colouring to on half and then cooks the 2 halves in the same low, wide tin. It’s almost impossible to get a reasonably neat line at the colour boundary, so use 2 separate loaf tins, which means you have to cook the cake a little longer than the 40 minutes
Let the cakes cool properly or they will be crumbly. Trim each of the 2 cakes into two cuboids, each with the same square cross-section, so that you can put them all together later. Warm your jam (if it’s a jam with pips, strain it after warming) and assemble the cake in the traditional chequerboard pattern.
Roll the marzipan into an oblong big enough to wrap the cake in. Slather some more jam on the now glued-together cake, and roll it all up in the marzipan, smoothing the join
As simple as that.