Battenberg Cake Recipe | Eggless & Without Oven

Battenberg cake is a type of sponge cake that, despite the Germanic name, originated in England and is very well known there. The cake is known for its checkered pattern that alternates the colors of two cakes. It is glued together by a jam and covered with marzipan. Traditionally, Battenberg cake is composed of yellow and pink sponge cake strips. In this eggless and no-bake Battenberg cake recipe, the cakes will be white and chocolate-colored strips.


For the milk mixture:

• 1/2 cup milk
• 1/2 tsp vinegar

For the batter:

• 2 tbsp butter
• 2 tbsp oil
• 1/2 cup condensed milk
• 1 cup flour
• 1/4 cup powdered sugar
• 1 tsp baking powder
• 1/3 tsp baking soda

For the cocoa batter:

• 1 tbsp cocoa powder
• 1 tsp water
• some oil for greasing

For the marzipan:

• 1 cup almond flour
• 1/2 cup powdered sugar
• 1 tbsp cocoa powder
• 1/2 tsp almond essence
• 1/4 cup chocolate syrup

• mixed fruit jam


For milk mixture:

In a container, mix 1/2 cup milk and 1/2 tsp vinegar.
Set aside.

For the batter:

In a mixing bowl, add 2 tbsp butter, 2 tbsp oil, and 1/2 cup condensed milk.
Whisk until smooth and well combined.
Sift through 1 cup flour, 1/4 cup powdered sugar, 1 tsp baking powder, and 1/3 tsp baking soda into the mixture.
Add the milk mixture set aside earlier.
Whisk until smooth and well combined.
Divide the mixture into two.
Set aside the other half.

For the cocoa batter:

On one half of the mixture, sift through 1 tbsp cocoa powder.
Pour 1 tsp water.
Carefully mix until well combined.
Set aside.

Prepare a 7-inch pan and lightly grease with oil.
Place a folded foil in the middle of the pan.
Then place a baking paper and grease with oil.
Pour the batter on one half of the pan.
Pour the cocoa batter on the other half of the pan.
Spread each evenly.
Bake in a preheated oven at 200 C for 35-45 minutes.
Remove from the oven.
Carefully remove the cake from the pan.
Cut the edges of the cake.
Slice the cake into equal strips to match.
Brush mixed fruit jam on one side of each cake strip.
Glue 1 white cake strip and 1 cocoa cake strip with the jam.
Do this with the remaining pair.
Spread another jam to glue the cake strips and look like a checkerboard.
Set aside.

For the marzipan:

In a blender, add 1 cup almond flour, 1/2 cup powdered sugar, 1 tbsp cocoa powder, and 1/2 tsp almond essence.
Blend well to combine.
Add 1/4 cup chocolate syrup.
Blend well to combine until thick and smooth.
Pour the mixture on a parchment paper.
Spread it and cover it with another parchment paper.
Roll it out using a rolling pin.
Remove the parchment paper covering.
Brush mixed fruit jam on all sides of the glued cake strips.
Cover the four sides of the cake with the marzipan.
You can opt to decorate.
Slice into servings.
Serve and enjoy!

Battenberg Cake Recipe - Eggless & Without Oven
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