DB June Challenge: Walnut and Coffee Battenberg Cake

Hello everyone!

Today I'm going to be sharing the second recipe I made on Father's Day with you. The cake, Walnut and Coffee Battenberg Cake, was actually the Daring Baker's challenge for July 2012.

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

Personally, I found this cake easy to make but making it was such a hassle. So many steps, so many little things to do. I can't say I wasn't pleased with the results though -- the cake was delicious! The recipe and instructions from Mandy are below!

Walnut and Coffee Battenberg Cake
Serves 10-15

Ingredients

You're also going to need 1 cup Marzipan, natural or yellow to finish.

Directions:
1. Preheat oven to 350°F.
2. Grease an 8” square baking tin with butter.

3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil).
4. OR Prepare Battenberg tin by brushing the tin with melted butter and flouring.

5. Whisk together dry ingredients (except walnuts and coffee) and combine with the wet ingredients in a large bowl (except vanilla and milk) and beat together just until the ingredients are combined and the batter is smooth.

6. Spoon half the mixture into a separate bowl and stir in the vanilla, 1½ teaspoons milk and chopped walnuts.
7. Spoon the walnut mixture into the one side of the prepared baking tin
8. Dissolve the coffee in the remaining 1½ teaspoon milk and add to the remaining batter, stir until just combined
9. Spoon the coffee batter into the other half of the prepared baking tin
10. Smooth the surface of the batter with a spatula, making sure batter is in each corner

11. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a
toothpick comes out clean (it should shrink away from the sides of the pan)
12. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack

13. Once completely cool, trim the edges of the cake with a long serrated knife
14. Cut each sponge in half lengthways so that you are left with four long strips of sponge
15. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

Coffee Buttercream 

Ingredients:
½ cup Unsalted Butter
2 cups Powdered (Icing/Confectioners') Sugar
½ tsp Instant Coffee
1½ tsp Milk or Cream

16. Combine the buttercream ingredients together and mix until combined.

17. Spread a thin layer of buttercream onto the strips of cake to stick the cake together in a checkered pattern.

18. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake.
19. Spread the top of the cake with a thin layer of buttercream.

20. Place the cake on the marzipan, buttercream side down.
21. Spread buttercream onto the remaining three sides.
22. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over.
23. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate.
24. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern..

Then you're done! Enjoy and be sure to send me pics of your completed cakes.