CHOCOLATE ALMOND BATTENBERG CAKE

Battenberg Cake is a chequered pattern alternately colored pink and yellow sponge cake originating in England, held together with apricot jam and covered with marzipan. Battenberg cake is a true classic for afternoon tea. Variations of this cake appeared ever since. It easier to make than it looks and well worth the effort. Watch and learn how Ella, Home Cooking Adventure, makes her variation of the Battenberg cake with chocolate and almond.

Chocolate Almond Battenberg Cake
Makes about 8 servings

You’ll need: One 8 inch Square Cake Pan or Battenberg cake pan

3/4 cup (170g) butter, softened
3/4 cup (150g) caster sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 teaspoon (5g) baking powder
1/4 teaspoon (1g) salt
2 Tablespoons (30ml) milk

For almond batter
1 teaspoon (5g) almond extract

For chocolate batter
2 Tablespoons (16g) unsweetened cocoa powder
1 Tablespoon (15g) sugar
2 Tablespoons (30ml) milk

For brushing
3/4 cup (180g) apricot jam

Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 Tablespoons (60g) apricot jam
2 Tablespoons (16g) unsweetened cocoa powder
1 teaspoon (5g) almond extract

*** For directions please watch the video.

Want more Battenberg cake recipes? Try these…

Battenberg cake
Classic Battenberg Cake
Peppermint candy cane Battenberg cake
Peppermint Candy Cane Battenberg
Chocolate Raspberry Battenberg cake
Chocolate Raspberry Battenberg Cake

PEACH SHORTCAKE RECIPE

Peaches are high in vitamin A, vitamin C, vitamin E, a good source of thiamin, riboflavin, vitamin B-6, folate, fiber, potassium and antioxidants. Need any more reason to eat peaches? Watch and learn how to make this super easy Peach Shortcake, ripe sliced peach soaked in Triple Sec paired with warm biscuits and vanilla ice cream, heavenly summer dessert! This is also good with nectarines instead of peaches. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.

Peach Shortcake
Makes 10 to 12 individual shortcakes

For the biscuit
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon coarse salt
6 Tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk
1 Tablespoon granulated sugar
1 teaspoon cinnamon

For the filling
1 pound fresh ripe peaches, peeled and sliced
2 Tablespoons fresh orange juice
2 Tablespoons Triple Sec liqueur, optional
1 Tablespoon unsalted butter, softened
1 pint best-quality vanilla ice cream, slightly softened, or whipped cream

*** For directions watch the video.

Want more peach recipes? Try these…

Grilled Vanilla Peaches
Stone-Fruit Galette
Peach-Blueberry Pie
Peach Raspberry Verrines with Lemon Thyme Cream

PEACH-RASPBERRY VERRINES WITH LEMON-THYME CREAM

“Just when summer starts to become unbearably hot, the air thick, and the sun unforgiving, there is this sudden burst of flavor that springs forth from the earth. Peaches turn golden on the trees, berries blush, and green springs forth everywhere. Celebrating the freshest tastes of summer, peaches and raspberries are layered here with cool lemon cream—an elegantly simple dessert to cool and refresh on a hot summer day. For a shortcut, you can use 1 cup store-bought lemon curd rather than making your own.” – Shaina Olmanson

PEACH-RASPBERRY-VERRINES-WITH-LEMON-THYME-CREAM-recipe

Makes 8 verrines in jars

For the lemon cream:
5 large egg yolks
3/4 cup granulated sugar
Zest and ½ cup juice from 4 lemons
3 fresh thyme sprigs
6 Tablespoons (3/4 stick) unsalted butter, softened
1 cup heavy cream

4 to 6 ripe peaches
8 ounces fresh raspberries
8 fresh thyme sprigs, for garnish

1. Whisk together the egg yolks in a medium bowl and set aside. In a medium saucepan, heat the sugar, lemon zest, and lemon juice with the 3 thyme sprigs over medium heat until the sugar completely dissolves and begins to simmer just slightly around the edges.

2. Whisk in the butter one tablespoon at a time until incorporated. Temper the egg yolks by whisking 2 tablespoons of the hot liquid into the yolks. Slowly pour the tempered yolks into the saucepan, whisking constantly. Heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat, remove and discard the thyme sprigs, and allow to cool completely. Refrigerate the lemon curd overnight.

3. Whip the heavy cream until stiff peaks form. Whisk the chilled lemon curd and then fold in the whipped cream until incorporated.

4. Thinly slice the peaches and squeeze some lemon juice over the pieces to prevent browning. Fan out the slices in the bottom of eight 8-ounce canning jars. Spoon 2 to 3 tablespoons of lemon cream over the top. Add a single layer of raspberries, then spoon another 2 to 3 tablespoons of lemon cream over the top of those. Finish with a fan of peaches and a sprig of fresh thyme.

From Desserts in Jars: 50 Sweet Treats that Shine, Harvard Common Press (June 26, 2012)

Desserts in Jars: 50 Sweet Treats that Shine
Hardcover-spiral: 160 pages
Publisher: Harvard Common Press; Spi edition (June 26, 2012)
Language: English
ISBN-10: 1558327983
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