Coffee and Walnut Battenberg Cake

Ingredients

For this coffee and walnut Battenberg cake, you will need: 125g of butter; 125g caster sugar; 2 eggs; 125g self-raising flour; 1 teaspoon of baking powder; 2 tablespoons of strong coffee; 2 tablespoons of chopped walnuts; 2 tablespoons of cocoa powder; marzipan and apricot jam.

Instructions

To make this delicious cake, start by preheating your oven to 180°C (fan oven). Grease and line a 21 x 10cm square cake tin and set it aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and baking powder and fold in using a metal spoon. Divide the mixture into two equal parts. Place one of the parts in a separate bowl and add the coffee to it. Place the other part in a bowl and add the cocoa powder and chopped walnuts. Place each of the mixtures into the prepared tin, side by side. Bake in the preheated oven for 25-30 minutes. Insert a skewer in the centre of the cake and if it comes out clean, then the cake is ready. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Assembling

Once the cake is cooled, it’s time to assemble the Battenberg cake. Slice the cake in half lengthways. Place one of the halves on a flat surface and spread with apricot jam. Place the other half on top and trim the sides to make them even. Cut the cake in half across the width so you have four even-sized strips. Now you are ready to wrap the cake. Roll out the marzipan to about 5mm in thickness. Cut it into four even-sized strips and wrap each strip around one of the cake strips. Place the four strips together, side by side, to form the Battenberg cake. Secure the ends together with a little water. Finally, dust the surface of the cake with icing sugar.

Presentation and Storage

This coffee and walnut Battenberg cake looks very impressive when presented whole. Serve it as an afternoon tea treat, or as part of a celebration cake. The cake can be stored in an airtight container and will stay fresh for up to 5 days.

Nutrition

This coffee and walnut Battenberg cake is a delicious treat and a good source of carbohydrates. Each slice contains approximately 170 calories, 8.5g of fat, 22.5g of carbohydrates and 2.5g of protein.