Effectively, Battenberg cake is very popular in the United Kingdom, very retro nostalgic, checkerboard style cake. Start off by beating your butter and sugar together, get that beating on quite a high speed for about 5 minutes until really pale and fluffy. Once ready, add in two large free range eggs one at a time and beating in between after about a minute. Sift in plain flour and put your mixer back on low speed then depending on the flavors you want in the cake, you will split the batter into two. Try to be even as possible, you can use a scale.
For the first bowl, you are going to make it into a rose, start off by adding two teaspoons of whole milk with a little tiny bit of pink food color paste. Add in some rose extract, if you can’t find rose extract, rose water will still do. Fold that really gentle so you dint knock off all the air out. Once that is done, you can turn your attention t the second bowl. You are also going to add in two teaspoons of milk and also you will be adding some pistachio paste, a tablespoon of it into the batter and then fold that as well. Once the batter is ready, use a small cake tin and divide it up with tinfoil and spray it with some oil otherwise it will stick.
Distribute your batter to the tin as evenly as possible and once done, bake it at 170 degrees Celcius for 12c to 14 minutes and it should be nice and springy on the top when ready. Once baked, let them cool and then trim them into nice little squares and all the same size. For the coasting, you are going to use vanilla buttercream. The first step of making the Battenberg cake is to fill and give it a crumb coat. Start with one of the lengths, and then using a palette knife, put a small amount of icing just down the middle then slide up the other cake next to it. Give the top of the two layers a nice layer of icing coating and then do the same thing with the colors the other way round.
With all your pieces in place, give it a little crumb coat which is going to lock all the crumbs in place before the final coating. Lt it chill in the fridge for 20 minutes before giving it a nice smooth coating.
- 125g unsalted butter, soft
- 125g caster sugar
- 2 large eggs
- 125g plain flour
- 1/8 tsp rose extract
- pink food coloring
- 2 tsp milk
- 2 tsp milk
- 1 tbsp pistachio paste
- Vanilla buttercream
- a few drops of rose extract and pink food coloring
- chopped pistachio nuts and crystallized rose petals to finish