Chocolate and Walnut Battenburg recipe

Soooooo a few days ago I wanted to bake a cake… And I had seen an awesome recipe in a cookbook. I had the ingredients, so I decided to bake it. I wanted to take some better pictures, but when I came home, the only thing I found of the cake was an empty plate with some crumbles. I guess my family also liked the cake :). And this was one of the first cakes I ever baked that did look like the picture.




So here comes the recipe. It is supposed to be made with coffee but since I couldn’t find any, I decided that chocolate would taste even better. This recipe comes from: The great britisch bake off How To Bake the perfect Victorian Sponge and other baking secrets.

You need:

100g unsalted butter
100g caster sugar
2 eggs
100g self-raising flour
1/2 teaspoon baking powder
50g ground almonds
few drops of vanilla extract
3 teaspoons milk
1 1/2 teaspoons coffee granules (I used about 40 g pure chocolate)
25g walnuts, chopped

For the butter icing

100g icing sugar
40g butter, softened
1/2 teaspoon coffee granules (I used some chocolate again)
1 1/2 teaspoons milk


225g white marzipan
about 5 small walnut pieces

Preheat the oven to 160˚. Cut out a rectangle of baking paper from 20 cm wide and 28 cm long. Fold baking paper in half. Push up the centre fold and make a 4 cm pleat. Imagine the blue in the next image being the baking tin and the orange being the baking paper. It should look something like this.
TIP! If the baking paper keeps moving, put some butter on the tin so the baking paper won’t move anymore :).


Take a bowl and put in the soft butter, sugar, eggs, flour, baking powder and ground almonds.
TIP! if your butter isn’t soft enough, put the butter in warm water. Just warm, not so hot that you can’t put your fingers in any more. Leave the putter until it feels soft. Remove the water, and you’ve got soft butter.
Beat all the ingredients with a wooden spoon for 2 to 3 minutes.

Put half of the mixture in another bowl, add vanilla and 1 1/2 teaspoon milk. Stir coffee with the remaining milk until it has dissolved. (I just used about 40g melted chocolate). Add this and the chopped walnuts to the first bowl. Spoon the vanilla mixture in the first half of the tin and the coffee in the other half.

Bake for 35 to 40 minutes until the sponges are risen and bouncy when you touch them. Take out of the oven and cool for a few minutes. Then loosen the sponges with a knife and get them out of the tin. Leave them to cool completely.

Cut both sponges in the length so you will have 4 equal strips. Put icing sugar in a bowl to make the butter icing, add soft butter. Stir coffee and milk together until the coffee dissolves. (I used melted chocolate).  Beat everything together until soft and smooth.

Lay a vanilla sponge strip next to a coffee. Glue them together with some coffee icing. Spread some more icing on the top and stick on the remaining sponges so it forms a chequerboard pattern. Spread some more  icing on top.

Roll out the marzipan until it’s big enough to fit around the cake. Wrap the marzipan around the cake. Decorate the cake with the walnuts. And there you go. You have just made a cake that tasted delicious and looks so tasty that you can’t just leave it in the kitchen because you’re afraid your family will eat it all. Which is what happened to me.


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