Luis Troyano’s rose and pistachio Battenberg cake recipe

The Battenberg cake was originally created in honor of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884.

This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Luis Troyano’s rose and pistachio Battenberg cake recipe

Cooking Method: Baking Cuisine: British Courses: Afternoon Tea, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 60 min Total Time 2 hrs

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Butter
• 200 gram Caster sugar
• 4 unit Eggs
• 200 gram Self-raising flour
• 100 gram Ground almonds
• 1 teaspoon Rosewater
• 2 drop Pink food coloring
• 50 gram Pistachios
• 4 tablespoon Apricot jam
• 200 gram Icing sugar
• 2 teaspoon Water

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) square cake tin.
2. In a large bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time.
3. Fold in the self-raising flour and ground almonds until well combined. Divide the mixture in half.
4. In one half of the mixture, stir in the rosewater and pink food coloring until evenly distributed.
5. In the other half of the mixture, fold in the crushed pistachios.
6. Spoon the mixtures into separate halves of the prepared tin, creating a checkerboard pattern.
7. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, trim the edges of the cake to create straight sides. Cut the cake in half lengthways.
10. Warm the apricot jam in a small saucepan and brush over the cut sides of the cake.
11. Press the two halves together, alternating the colors to create a checkerboard pattern.
12. In a bowl, mix together the icing sugar and water to create a smooth icing.
13. Pour the icing over the cake, allowing it to drizzle down the sides.
14. Leave the icing to set for at least 1 hour before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 25g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.