An impressive cake to show off your baking skills! This recipe has been shared with us by Sophia Handschuh, the Thermomix Baking Blogger, from her book "It's Teatime!"
Recipe Tester Feedback: “Lovely afternoon tea cake that has a surprise when cut. Could be tweaked to make a gender reveal cake or a special coloured theme for birthdays." - Fiona
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 2 hours
Cooking Time 40-50 minutes
Can be frozen
- butter - 280g, unsalted, cubed
- eggs - 5, large
- plain flour - 280g
- vanilla - 2 tsp, extract
- baking powder - 1.5 Tbsp
- caster sugar - 280g
- cocoa powder - 30g
- milk of choice - 40g
- chocolate hazelnut spread - 100g, softened
- marzipan - 500g, ready to roll
- icing sugar - 10g, for dusting
- apricot jam - 60g
- cocoa powder - 10g, plus extra for dusting
- Preheat the oven to 180C. Line a 20cm square tin with baking paper.
- If you need to make your own caster sugar, add sugar (280g) to the bowl and grind Speed 9 / 3 seconds. Set aside in a small bowl.
- Add the cubed butter (280g) to the bowl. Mix Speed 5 / 40 seconds. Scrape down sides.
- Add the eggs (5), plain flour (280g), vanilla extract (2 tsp), baking powder (1.5 Tbsp) and caster sugar (280g) to the bowl. Combine Speed 5 / 20 seconds. Scrape down sides.
- Repeat Speed 5 / 10 seconds.
- Pour half the mixture (approx. 550g) into the prepared tin.
- Bake for 20-25 minutes, until a skewer inserted comes out clean.
- Meanwhile, add the cocoa powder (30g) and milk (40g) to the other half of the batter in the bowl. Combine Speed 5 / 10 seconds. Scrape down sides and repeat if required.
- Once the first sponge is baked, remove it from the oven and tip onto a wire cooling rack.
- Line the square tin with more baking paper. Pour the chocolate batter into the tin.
- Bake for 20-25 minutes, until a skewer inserted comes out clean. Tip onto a wire cooling rack and leave to cool.
- Once the cakes are cool, place one sponge on top of the other one, straighten the edges and then level the surface with a knife.
- Spread the top of the vanilla sponge with some chocolate hazelnut spread (100g total) and lay the chocolate sponge on top. Gently press them together.
- Cut the sponges into 4 long, even strips.
- Flip one strip over onto its side and spread with more of the chocolate hazelnut spread (100g total). Then take a second strip, rotate it 180 degrees and lay it on top of the first strip, to form a checkerboard pattern. Repeat with the remaining strips. You should end up with two Battenberg logs.
- To finish it off, cut the marzipan (500g) in half and slightly dust the bench with icing sugar (10g). Roll out one half of the marzipan to a square as long as one of your logs.
- Warm the apricot jam (60g) until bubbling in a small saucepan over medium heat.
- Brush the apricot jam over the marzipan lightly.
- Lay one cake log onto the edge of the marzipan that is closest to you. Trim the edge of the marzipan to fit, then roll the cake up inside the marzipan so that all sides are covered. Trim off any excess and set aside.
- Add the cocoa powder (10g) to the other piece of marzipan and knead until combined.
- Dust the bench with cocoa powder and repeat as above with the other log.
- You should end up with one black Battenberg and one white Battenberg, which you can cut up and serve on a large serving plate.
Make your own!
*Make your own chocolate hazelnut spread with the Decadent Choc Hazelnut Spread recipe from The Celebrations Issue.
*Make your own marzipan with the Marzipan Christmas Trees recipe from The Gift Giving Issue.
*Make your own apricot jam with the 8 Minute Dried Apricot Jam recipe from The Tea Party Issue