Maple Praline Battenberg with Fig Jam

Name: Maple Praline Battenberg with Fig Jam
Prep time: 30 min
Cook time: 30 min
Yield: 8 people
Ingredients: 160 g unsalted butter, softened; 175 g caster sugar; 140 g self-raising flour; 50 g ground almonds; ½ teaspoon baking powder; 3 eggs; 2 tablespoon praline paste; 2 teaspoon maple flavouring; 500 g marzipan; powdered icing sugar, for dusting; fig jam for assembly; food colouring gel for decoration

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Servings
8 people
Course
Snacks

Maple Praline Battenberg with Fig Jam

Iris Warren

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Ingredients

Servings

160 g unsalted butter, softened
175 g caster sugar
140 g self-raising flour
50 g ground almonds
½ teaspoon baking powder
3 eggs
2 tablespoon praline paste
2 teaspoon maple flavouring
500 g marzipan
powdered icing sugar, for dusting
fig jam for assembly
food colouring gel for decoration

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Instructions

Preheat oven to 180C/160C Fan (350°F) and prepare a 20cm (9″) square pan for your battenberg cake baking. The easiest way to do this is to use aluminium foil to create a divider in your pan, so that you will have two roughly equal cakes in one tin. Then line the two spaces with parchment paper.
In a large bowl, beat together butter, sugar, flour, baking powder and ground almonds. Add the eggs, beating each in one at a time. Mix until you have a smooth batter.
Divide evenly into two separate bowls – roughly 320g each.
In one bowl, add the praline paste and beat to incorporate. In the second, add maple flavouring and beat to combine.
Pour the batters into the two sides of your cake tin and bake for about 30 minutes, until a skewer comes out clean. Check both cakes at a point near the centre of the tin.
Remove from the oven and let cool for about half an hour before removing from the tin.
For assembly, trim the tops and sides of the cakes to be even. Then slice the cakes each in half length-wise and stack these in the classic checkerboard pattern.
Heat fig jam until easily spreadable and use this to stick together the cake slices.
Roll out the marzipan until about .5cm thick and wide enough to wrap around the cake. Spreading the jam on the marzipan, wrap this around the cake and press to firmly enclose.
Finally trim the ends to remove the excess marzipan and even the cake into the classic Battenberg look. Use this excess marzipan and food colouring to decorate the top of the cake.