The classic Battenburg cake, with pink and yellow sponge, raspberry and almond flavour. This one puts a little spin on the classic, with fragrant cardamom and deep coffee, complete with vanilla buttercream and thick marzipan.
Coffee and Cardamom Battenburg Cake
(you will need a battenburg tin)
- 170g Castor Sugar
- 170g Butter
- 170g Self Raising Flour
- 3 eggs, beaten
- seeds of 10 cardamom pods, ground
- 2 tbsp Camp coffee
- 100g Icing sugar
- 50g butter
- 1 tsp vanilla bean paste
- 500g marzipan
- Begin by creaming the butter and sugar till pale and creamy. Add in the the beaten egg a little at a time, mixing with each addition. Fold in the flour, till smooth and lump free.
- Divide the mix into two equal parts, in one bowl add the ground cardamom seeds and into the other the coffee. Spoon carefully into the baking tin and bake at 180oC for 18 minutes.
- Whilst the cake is cooking, make the buttercream. Cream the butter till softened and sift in the icing sugar, adding the vanilla paste and beat till pale and creamy.
- Once the cake has cooled, neaten the tops with a knife so the sides are all level. Sandwich together with the buttercream, making sure the different sponges are opposite.
- Roll out the marzipan to 1/2 cm thickness, and cut into a rectangle to wrap the sponge in. Placing the sponge on one end tightly wrap around the cake and if needed trim the edges to neaten up.
Serve with a cup of tea and enjoy!