HEY HUNS it ya gurl abfab here hitting you up with an absolute belter of a cake recipe. I am posting this later than it was due to go up because I’m a little bit of an unprepared/unorganised fairy. Recently in the UK it was Mothering Sunday or Mother’s Day as it is more often named. For this special mummy day this year, me and my little big sis decided to treat our lovely Mumsy by making and baking some of her favourite delectable treats. We made a little afternoon tea for her to put her feet up with a glass of prosecco and enjoy with. And I only went and baked a special cake for her too. I actually baked two cakes but I’ll just tell you about this one for now. Star baker and star daughter award goes to me I think????
Cake is my favourite and it is a family favourite in my household too. There’s nothing a bit of carbs don’t make better in my book. Having pretty much always made classic Victoria sponge cakes or something like a carrot cake I wanted to try something a little bit different for a change. After spending most of the week perusing different ideas and recipes on Instagram, Pinterest and in some cookery books at home I saw an idea of making a homemade Battenberg cake to pique my attention. If you’re not familiar with the sweet treat it is an english cake recipe in an oblong shape typically made from a yellow and a pink sponge giving the inside the criss-cross pattern it is famed for. The sponge slices are usually stuck together with an apricot jam and then covered in marzipan. Perfect with a cup of tea mid afternoon whilst watching some croquet on the lawn whilst tutting about the length of a queue, as that’s all us brits do all day reaaaaally! So you can actually buy special Battenberg cake tins which you pour your mixture into and it saves you the hassle of having to slice your cakes into oblongs but I don’t have one of those so made do with two loaf tins instead so if you want to make your recipe properly I would say save yourself some time and do it that way but if you want to live life on the edge then wing it just like me?!
So I made one batch of cake mixture which I then split into two bowls to add in each flavour.
You will need:
- 350g very soft butter.
- 350g caster sugar.
- 350g self-raising flour.
- ½ tsp baking powder.
- 6 medium eggs.
- ½ tsp vanilla extract
- Some coffee flavouring or a 1tbsp instant coffee to 1tbsp hot water ratio.
- 50g melted chocolate
- 50g cocoa powder.
- Roll out marzipan or roll out fondant icing.
Line two loaf tins or whatever tins you’re using, if you’re using a battenberg tin you are double if not triple the person I am so well done you’re winning at adulting. If neither of those two options you can use a regular tin and section it off with a piece of cardboard or something oven proof and sturdy and cover it with tin foil. Turn the oven and preheat to 160 degrees. Start by combining the butter and sugar either with a wooden spoon or a stand mixer. Once that has all been beaten to a creamy consistency add in the eggs one at a time with a spoonful of flour. I read that it helps it combine easier and stops it going so gloopy. Technical term that. Pour in the rest of the flour and baking powder and fold it in gently. Seperate into two halves. Mix the instant coffee and water together and pour it into the coffee mixture, mixing it thoroughly through so it’s evenly combined and do the same with the chocolatey mixture. If the chocolate mix seems a little stiff add a spoon of natural yogurt or milk to smooth it. Pour into the respective tins and bake for 30 minutes and springy to touch.
Once out of the oven transfer to a wire rack and let them cool completely. To construct the battenberg I leveled off each sponge so they were both perfectly oblong and smooth; not a lump or bump inside. Slicing them evenly down the middle so I have four long fingers of cakey goodness. Usually battenberg (anyone else finding that word weird yet? It’s a weird word anyway like. Say it out loud. BATTENBERG. What a silly name? But typing it out like 187 times ugh it’s odd) is stuck together with apricot jam but I didn’t think it would really work with these flavours so used a quick slick of some coffee buttercream. Sticking one piece of coffee cake together with the chocolate piece I then layer the second coffee piece on top of the chocolate one and place the chocolate piece on top of the coffee one so it has that familiar effect.
Roll out your marzipan or fondant icing. Most typically marzipan is used but I know a few people who don’t like it so what the heck throw caution to the wind and use roll out icing instead. Once it’s rolled out to about an inch thickness delicately drape it over the cake, pressing it against the top and the sides so it has that neat and square appearance. Serve to your many pleased friends and family members or even just to yourself because this is a real treat and so are you. You deserve that slice, y’know what cut it extra thick too.