Mandy
of What The Fruitcake?! came to our
rescue last minute to present us with the Battenberg Cake challenge! She
highlighted Mary Berry’s techniques and recipes to allow us to create this
unique little cake with ease.
This is my take on the traditional Battenberg cake. In honor of my home state’s (and my favorite)
flower, I call it the Black-Eyed Susan Battenberg Cake - you know, 'cause it's black and orange.
Let’s allow the photos to do the talking today.
Black-Eyed Susan Battenberg Cake (adapted from the Daring Kitchen)
1 ¼ c self-raising flour*
¾ c butter, softened & cubed
¾ c sugar
3 large eggs, room temperature
½ c ground almonds
¾ t baking powder
½ t vanilla extract
¼ t orange extract
Zest of half an orange
¼ t almond extract
¼ c cocoa
* In place of self-raising flour, add 1 ½ t baking powder and ½ t salt
for every cup of flour.
Preheat oven to 350°. Grease an 8-inch square baking pan,
then line with parchment paper, creating a divide in the middle with foil.
Beat together flour, butter, sugar, eggs, ground almonds, baking
powder, and vanilla extract just until combined.
Place half of the batter into another bowl and stir in orange zest and
extract. If desired, add gel food
coloring to create the perfect orange hue.
In the original bowl, stir almond extract and cocoa into the remaining
batter.
Spread the orange batter in one half of the pan and the chocolate
batter in the other side, making sure batter is in each corner.
Bake for 25-30 minutes, until cake springs back from a light touch.
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| After the cakes have cooled, cut each one into two long strips, making sure all four pieces are even. |
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| Crumb coat each strip of cake and stick together in a checkerboard pattern. |
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| Dust a flat surface and rolling pin with powdered sugar and roll marzipan into a rectangle. |
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| Wrap the cake in marizpan. |
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| Slice off the ends to reveal the gorgeous cake and enjoy! |
