Bruneian Battenberg Cake

Ingredients

In this Bruneian adaptation of the Battenberg Cake, we incorporate Bruneian flavors by infusing one half of the sponge cake with pandan and the other half with mango. Additionally, we use apricot jam instead of the traditional raspberry jam to complement the tropical flavors. These modifications give the cake a unique Bruneian twist while still maintaining the essence of the original Battenberg Cake. We alse have the original recipe for Battenberg Cake, so you can check it out.

• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp vanilla extract 1/2 tsp vanilla extract
• 1/2 tsp pandan extract 1/2 tsp pandan extract
• 1/2 tsp mango extract 1/2 tsp mango extract
• 2 tbsp apricot jam 2 tbsp apricot jam
• 400g (14 oz) marzipan 400g (14 oz) marzipan
• Green and yellow food coloring (optional) Green and yellow food coloring (optional)
• Icing sugar, for dusting Icing sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking pan.
2. 2.
   In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. 3.
   Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4. 4.
   Sift the flour and baking powder into the bowl and fold gently until the batter is smooth.
5. 5.
   Divide the batter equally into two separate bowls.
6. 6.
   In one bowl, add the pandan extract and green food coloring (if desired) and mix well.
7. 7.
   In the other bowl, add the mango extract and yellow food coloring (if desired) and mix well.
8. 8.
   Pour the pandan batter into one half of the prepared baking pan and the mango batter into the other half.
9. 9.
   Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. 10.
    Remove the cake from the oven and let it cool completely.
11. 11.
    Once cooled, trim the edges of the cake to create straight sides.
12. 12.
    Warm the apricot jam in a small saucepan and brush it over the top of one half of the cake.
13. 13.
    Place the other half of the cake on top, creating a checkerboard pattern.
14. 14.
    Roll out the marzipan on a surface dusted with icing sugar to a size that can cover the entire cake.
15. 15.
    Carefully lift the marzipan and wrap it around the cake, ensuring a smooth and even finish.
16. 16.
    Trim any excess marzipan and dust the cake with icing sugar.
17. 17.
    Allow the cake to set for at least an hour before serving.

Treat your ingredients with care...

• Marzipan — Ensure the marzipan is at room temperature before rolling it out to prevent cracking.
• Pandan extract — Use high-quality pandan extract for the best flavor.
• Mango extract — If mango extract is not available, you can use mango essence or pureed fresh mango.

Tips & Tricks

• To achieve a more vibrant color, you can add a few drops of food coloring to the pandan and mango batters.
• Make sure the cake is completely cooled before applying the apricot jam and marzipan to prevent melting.
• If you prefer a sweeter cake, you can add a thin layer of buttercream frosting before applying the apricot jam.

Serving advice

Slice the Bruneian Battenberg Cake into equal portions to showcase the beautiful checkerboard pattern. Serve it as a delightful afternoon tea treat or as a dessert for special occasions.

Presentation advice

Present the Bruneian Battenberg Cake on a cake stand or a decorative platter to highlight its visual appeal. Dust the top with icing sugar and garnish with fresh pandan leaves or slices of mango for an extra touch of elegance.