This week I wanted to make a different style of cake.
My hubby loves Battenberg cake so I decided to make him one, however me, being, me had to add a twist!
The traditional Battenberg, in my opinion, is ok but needs a little more flavour.
So I got my baking thinking cap on and decided to mix two of my favourite flavours together.
Chocolate and orange!
This is what I got...
Chocolate Orange Battenberg Cake
175g baking spread
175g caster sugar
175g self raising flour
3 eggs at room temperature
Zest of half an orange
2 tbsp freshly squeezed orange juice
75g chocolate, I used Galaxy because I love the creaminess that the chocolate has but you can add your own favourite
1 dspn cocoa powder
3 tbsp orange marmalade
500g white marzipan
Pre heat the oven to 170C (fan)
1 - Mix the spread until it is creamy
2 - Add the caster sugar and mix until light and fluffy
3 - Gradually add the eggs along with a little flour to prevent curdling
4 - Sift in the flour and mix until evenly combined
5 - Once your cake mixture is made weigh the mixture so that you are able to divide equally
6 - Divide the mixture equally into two separate bowls
7 - Heat a pan of water and bring to the boil
8 - Break up the chocolate and place in a glass bowl and place over the boiling water until melted
9 - Add the melted chocolate to one of the bowls of cake mixture and stir in
10 - Add the cocoa, this is mainly to add more of a chocolate colour to the sponge
11 - In the other bowl add the orange zest and juice and mix together
12 - Take either a square or rectangular cake tin and prepare it so that you are able to bake both halves together
13 - Measure a double layer of tin foil that is big enough to line the tin plus an additional 10cms
14 - In the centre of the foil fold in half, this will create the dividing section, fold the foil back to create a 10 cms high foil wall
15 - Line the tin with the foil making sure the foil wall is in the centre of the tin, continue to line each half of the tin with baking paper
16 - Add the two cake mixtures to the tin and place in the pre heated oven and bake or 30 minutes
17 - Once the cake is ready remove from the tin and leave to cool completely
18 - Once cooled trim the edges and cut each cake in half using a ruler to make sure you have four equal pieces
19 - Melt the marmalade over a low heat
20 - Generously dust the worktop with icing sugar to prevent sticking and roll out a piece of marzipan which is slightly bigger than the width of the cake once put together, this will be the base
21 - Brush the base with some of the melted marmalade and place a chocolate piece of cake on one half
22 - Brush some melted marmalade on the middle side of the cake and place a piece of the orange cake by its side, the marmalade will help to keep the pieces together
23 - Brush the top of the two cake pieces with more melted marmalade and place the other two pieces of cake on top to create the chess board design
24 - Roll out the rest of the marzipan, brush the cake with the remaining melted marmalade and cover the cake with the marzipan
25 - Trim the edges and cut off the two ends so that you have a neat finish to the cake
I love how moist the orange cake is and it goes perfectly with the chocolate cake.
This cake is easier to make than it may sound and the results are fantastic!
I have shared this recipe on Honest Mum's Tasty Tuesday's check out the other delicious recipes and Papa G's Pork with Wine and Coriander dish.
I have also shared this recipe on A Mummy Too's Recipe of the Week, check out her Recipe of the Week post for lots of delicious ideas!