The Battenberg Cake Affair

Here it is, our first fandom-inspired project! Unsure of what fandom we are referring to? Well then perhaps you have not yet read the Thursday Next series by Jasper Fforde. To be fair, it’s a somewhat obscure reference, Thursday is not a fan of  Battenbergs in the series.

We got the idea to do this after seeing this post over at The Very Hungry Bookworm and decided to run with it. The recipe we ended up following is this one.

Here are our conversions from British measuring to American, let’s be honest they are probably not 100% accurate.

150 g butter = 1 stick & 3 tbsp
150 caster sugar = 2/3 c. (just blend until fine but not too fine, if you are like us and don’t keep caster sugar on hand)
150 g self-rising flour = 1 & 1/3 c ( 1 1/4 tsp baking powder & salt for each cup, roughly 1 2/3 tsp and 1/3 tsp salt)
30 mil milk = o oz or 1.92 tbsp
75 g apricot jam = however much it takes to coat the cake for marzipan, don’t limit yourself

It is a definitely a heavy cake, it did not rise much higher than when we put it in the pan initially, which you can see below.

So, covering a cake with marzipan is kind of hard it turns out. Who would have thought, right? Try not to get too frustrated and fight it too much, even covering 3 or 4 sides is kind of awesome, so go you!

Deliciousity: refined and satisfying, particularly with a cup of afternoon tea

Final verdict: definitely a challenge but one worth taking. Not really a cake you’d make too often, but its uniqueness makes it a nice treat when you do.

Bake on, dear readers!

– B & B

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