Battenberg Cake Without Oven

Battenberg cake is a beautiful cake that consists of two colour sponge cake assembled in chequered form. The cake pieces are bound together by apricot jam. The entire cake is then covered in marzipan. traditionally Battenberg consists of yellow and pink sponge cake. Honestly, I didn’t wish to use any artificial colouring so I have made an almond and chocolate sponge cake and used chocolate marzipan to cover the cake. I had some leftover jam from my Sachertorte recipe. I used that in this recipe. you can also cover the cake with fondant or modelling chocolate. This cake turned out really rich, moist and buttery.

 

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Battenberg cake was created to celebrate the wedding of Prince Louis of Battenburg to Queen Victoria’s granddaughter Princess Victoria in the year 1884. There is another story which states that the four sections of the cake represented the four Battenberg princes. This cake is also called ‘window cake’. This cake is really fun to make. It is also simple and easy to prepare.

I made this cake without using an oven. If you are going to bake in the oven then bake in a preheated oven at 180 C for 30 to 35 mins. I have used a 7 inches square tin.

 

5 from 1 reviews
Battenberg Cake Without Oven
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1h 10 mins
Ingredients
  • Butter ¾ Cup
  • Powdered Sugar ¾ Cup
  • Eggs 3
  • Flour 1 Cup
  • Almond Flour (ground almonds) ½ cup
  • Baking powder 1¼ tsp
  • Salt ¼ Tsp
  • Milk 2 tbsp (if required)
  • For chocolate cake
  • cocoa powder 2 tbsp
  • Milk 2 tbsp
  • Powdered sugar 1 tbsp
  • For almond cake:
  • Vanilla essence 1 Tsp
  • For marzipan:
  • Almond flour 1½ cup
  • Powdered sugar ¾ cup
  • Cocoa powder 2 tbsp
  • Apricot jam 3 tbsp
  • Almond essence ¾ Tsp
  • For Brushing
  • Apricot jam ½ cup
Instructions
  1. Take a wide Mouthed Aluminium vessel.
  2. Add a layer of salt.
  3. Place a small plate inside and preheat for 10 mins on medium flame
  4. Divide the tin into half using a board covered with parchment paper. Also, line the tin with parchment paper.
  5. In a bowl combine the flour, almond flour, baking powder and salt.
  6. in another bowl add butter and beat until creamy.
  7. Add the powdered sugar and continue beating until light and fluffy.
  8. Now, add the eggs one at a time and beat after each addition.
  9. Gradually, Add the flour and mix to combine. If the batter is too thick add the milk.
  10. Divide the batter into two parts. To one part add the vanilla essence and mix well.
  11. To the other part, Mix together cocoa powder, sugar and milk in a small bowl and add. mix well until everything is combined.
  12. Pour each batter into one half of the prepared tin.
  13. Carefully place it inside the heated vessel. Cover it with a lid and bake on low flame for 30 to 35 mins or until a toothpick inserted comes out clean.
  14. Allow it to cool down completely.
  15. Cut each cake in half lengthwise.
  16. Take one chocolate strip and one almond strip and brush it with jam on all the sides. Join it together. Brush the other two strips with jam and place on top of the first two strips. place the almond strip on top of the chocolate strip and chocolate strip on top of the almond strip.
  17. To prepare marzipan, Take the almond flour, powdered sugar, cocoa powder in a blender or food processor and pulse it a couple of times. Add the apricot jam and almond essence and pulse again until everything comes together.
  18. Place this on a cling film or parchment paper. cover it with another cling film and roll it evenly to a thin a layer.
  19. Cut it into a 7x12 inch rectangle.
  20. Wrap the cake tightly in the marzipan and trim the edges.
  21. Slice it and serve.

 

 

Stepwise Pictures For Battenberg Cake Without Oven:

Take a wide Mouthed Aluminium vessel.

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Add a layer of salt.

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Place a small plate inside and cover it with a lid. Preheat for 10 mins on medium flame.

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img 20180205 wa0004200603068 e1517897808145 - Battenberg Cake Without Oven

 

Divide the tin into half using a board covered with parchment paper. Also, line the tin with parchment paper.

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In a bowl combine the flour, almond flour, baking powder and salt.

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In another bowl add butter and beat until creamy.

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Add the powdered sugar and continue beating until light and fluffy.

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Now, add the eggs one at a time and beat after each addition.

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Gradually, Add the flour and mix to combine. If the batter is too thick add the milk.

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Divide the batter into two parts.

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To one part add the vanilla essence and mix well.

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To the other part, Mix together cocoa powder, sugar and milk in a small bowl and add. mix well until everything is combined.

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Pour each batter into one half of the prepared tin.

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Carefully place it inside the heated vessel. Cover it with a lid and bake on low flame for 30 to 35 mins or until a toothpick inserted comes out clean.

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To Assemble The Cake:

Allow it to cool down completely. Cut each cake in half lengthwise.

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Take one chocolate strip and one almond strip and brush it with jam on all the sides. Join it together.

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Brush the other two strips with jam and place on top of the first two strips. place the almond strip on top of the chocolate strip and chocolate strip on top of the almond strip.

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To prepare marzipan, Take the almond flour, powdered sugar, cocoa powder in a blender or food processor and pulse it a couple of times.

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Add the apricot jam and almond essence and pulse again until everything comes together.

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Place this on a cling film or parchment paper. cover it with another cling film and roll it evenly to a thin a layer.

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Cut it into a 7×12 inch rectangle.

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Wrap the cake tightly in the marzipan and trim the edges.

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Slice it and serve.

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