Mother’s Day will be here in a matter of days, so what a better way to surprise your mum than by baking her lovely fresh cakes this Mother’s Day?
Baking Mad is a baking website with a large collection of recipes for all your needs.
They have a lovely selection of Mothers Day Recipes, including those cute Mini Battenburg.
Mini Battenburg cakes are perfect as homemade gifts for Mother’s Day.
I’m sure your mum will appreciate the effort and the tasty cakes!
Mini Battenburg Recipe (Makes 24)
- 150g Unsalted Butter softened
- 150g Caster Sugar
- 150g Self Raising White Flour
- 30ml Milk
- 0.5 tablespoon Pink Food Colour
- 50g Apricot Jam
- 200g Finest Quality Marzipan Ready to Roll
Preheat the oven to 200°C, Fan180°C, 400°F/Gas 6.
Beat together the butter and sugar until light and fluffy.
Add the eggs a little at a time, adding a little of the flour if the mixture looks a little curdled.
Fold in the flour.
Add a little milk to the mixture, to make the mixture dropping consistency.
Pour half of the cake mixture into another bowl.
Add a drop of pink food colouring to one of the bowls and stir well.
Grease and base line a 15cm square cake tin.
Fold a 15cm square of foil into a thick strip.
Place down the middle of the tin so to divide the tin into two equal parts.
Spoon the pink cake mix into one side and the plain mix into the other side.
Bake in the oven for 25-30 minutes, or until springy to the touch.
Leave to cool on a wire rack.
Lightly dust a surface with icing sugar.
Roll the marzipan into a 23cm x 23cm rectangle.
Trim the cakes to the same size, and then cut both halves into quarters lengthways.
In a pan, heat the apricot jam until it becomes runny.
Place one of the pink pieces of cake onto a work surface and brush one side with jam.
Lay a yellow piece next to it on the jam side and push together.
Brush the top with more jam.
Top the yellow piece of cake with a pink piece and vice versa.
Brush the outside edges of the cake with more jam.
Cut the rolled marzipan so that it’s just slightly longer than the cake.
Wrap it around the cake, brushing the edges with a little jam to seal them together.
Trim off the excess marzipan at the ends.
Repeat until all the cake and marzipan is used.
As I couldn’t find pink food colour anywhere, I used red food colouring instead.
I quite liked the colour and pattern of my Mini Battenburg.
It took me much longer than the preparation time stated on the website, over an hour to assemble the cakes instead of 30 minutes stated in the recipe.
I must say it wasn’t as easy to make as I originally thought it would be.
However I managed to make some gorgeous Mini Battenburgs, so I am sure you would be able to make it too.
You might need more apricot jam than stated in the recipe. I should add that I needed the double amount of apricot jam.
Once I’ve used up the first 50g of apricot jam, I just heated up the same amount and used to stick together the remaining cakes.
I also needed double marzipan than recommended in the recipe, so I just rolled more marzipan as required to cover the cakes.
I loved the final result: Battenburg, the well loved classic but in minature, which means you can eat two!
It took a significant amount of time and effort to make the Mini Battenburg, but it was very enjoyable.
I absolutely love how cute they look, and they are very tasty too!
These fab mini battenburgs also make lovely gifts, perfect for Mother’s Day!
Enjoy baking! 🙂