EASIEST EVER BATTENBERG RECIPE | BBC GOOD FOOD
This classic chequerboard cake wrapped in marzipan is easier to achieve than you think
Provided by Cassie Best
Categories Afternoon tea
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Using a double layer of foil, make a barrier down the center of a 20cm square tin (or use a battenberg tin), then line each compartment with 2 pieces of baking parchment. Put all the cake ingredients except the food colouring in a large mixing bowl and blend with an electric hand whisk until smooth. Tip half the cake mixture into one side of the tin. Quickly mix the food colouring into the remaining cake mixture. When you have a smooth and vivid pink colour, scrape this mixture into the other side of the tin, then spread both mixtures to the edges of their sections. Bake for 25-30 mins until a skewer comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely.
- Place the cakes on a chopping board and trim the sides of each one to give you a straight edge. Cut each one in half lengthways to give you 2 pink and 2 plain rectangular sponges, using a ruler if you want to be really exact. If the sponges are a little taller than they are wide, trim some sponge from the tops as well – this will ensure you have a perfect square when you come to assemble the cake.
- Heat the apricot jam in a small pan or the microwave, then sieve it. Lightly dust a work surface with a little icing sugar, then roll out a quarter of the marzipan to a rectangle roughly 20 x 10cm. Brush the surface with the warm apricot jam, then place 1 plain sponge and 1 pink sponge side by side on top, brushing the middle of the cakes with a little jam to stick them together. Brush the top of the cakes with more jam, then place the remaining sponges on top, with more jam in between, in a chequerboard pattern.
- Roll out the remaining marzipan to a rectangle roughly 20 x 25cm. Brush any remaining jam over the outside of the assembled cake. Using a rolling pin to help, lift the marzipan over the cake. Smooth it over the top and sides, and press gently into the corners so it wraps the cake tightly. Trim any excess marzipan about 1cm from the sides of the cake, and trim a thin slice off either end to neaten. To finish, crimp the marzipan around the base by pinching with your finger and thumb.
Nutrition Facts : Calories 649 calories, FatContent 32 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 72 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.7 milligram of sodium
CANDY CANE COFFEE CAKE RECIPE - BETTYCROCKER.COM
Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.
Provided by Betty Crocker Kitchens
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Yield 3
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
- Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
- Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
Nutrition Facts : Calories 155 , CarbohydrateContent 30 g, CholesterolContent 20 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Slice, SodiumContent 190 mg
More about "how to decorate a rectangle cake recipes"
BASIC BISCUIT DOUGH RECIPE - BBC GOOD FOOD | RECIPES AND ...
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Buffet, Snack, Treat
Cuisine British
Calories 118 calories per serving
- Sift over the flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
BAKING RECIPES - CAKES, CUPCAKES, COOKIES & MORE | WILTON
From blog.wilton.com
POUND CAKE RECIPE- A CLASSIC SOUTHERN FAVORITE | MY CAKE ...
From mycakeschool.com
YULE (DEC 21-23) - RECIPES FOR A PAGAN SOUL
From recipesforapagansoul.weebly.com
EASY STRAWBERRY CAKE RECIPE - KLEINWORTH & CO
From kleinworthco.com
RASPBERRY MILLEFEUILLE RECIPE - BBC FOOD
From bbc.co.uk
SAUSAGE ROLLS WITH CARAMELISED RED ONIONS RECIPE - BBC FOOD
From bbc.co.uk
RECIPE OF THE DAY: HUNGARIAN NUT ROLL
From thedailymeal.com