Mini Chocolate Orange Battenberg Cakes Recipe

The mini chocolate and orange Battenbergs might be fairly fiddly to make, but they'll look great on any afternoon tea table!

A winning flavour combination of chocolate and orange transformed into a bite-size Battenberg. © Oscar Hather - Hearst Owned A winning flavour combination of chocolate and orange transformed into a bite-size Battenberg.

Yields: 8

Prep Time: 50 mins

Process Time: 25 mins

Total Time: 1 hour 15 mins

Calories per Serving: 475


Video: How To Make The Perfect Three-Layer Chocolate Mousse Cake (Southern Living)

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Ingredients

  • 175 g

    unsalted butter, softened, plus extra to grease

  • 175 g

    caster sugar

  • 3

    medium eggs, lightly beaten

  • 200 g

    self-raising flour

  • 25 g

    ground almonds

  • 2 tbsp.

    milk

  • 25 g

    cocoa powder, plus 1tbsp, and extra to dust

  • Finely grated zest 2 oranges

  • Orange food colouring paste, we used Sugarflair

  • 100 g

    shredless orange marmalade

  • 275 g

    white marzipan

Directions

  1. Grease a 20.5cm square, straight-sided baking tin. Cut a rectangle of baking parchment that measures exactly 20.5cm wide and 30.5cm long. Fold in 1/2 (short end to short end), then make a 5cm wide fold down the length of the closed side, bending it both ways to mark a pleat. Open up the baking parchment, then pinch the pleat back together (so it stands perpendicular to the rest of the parchment). Position the parchment in the base of the tin - it should line the base exactly and have a 5cm-tall divider down the middle.
  2. Preheat oven to 180°C (160°C fan) mark 4. Beat the butter and caster sugar together in a large bowl with a handheld electric whisk until pale and fluffy. Gradually beat in eggs, then with a large metal spoon fold in the flour, ground almonds and 1tbsp milk, until combined.
  3. Spoon 1/2 the mixture into a separate bowl. To one bowl, gently mix in 25g cocoa powder and the remaining 1tbsp milk. To the other bowl add the orange zest and gently mix until combined, then colour with orange food colouring paste to the desired shade, taking care not to overwork the mixture. Spoon one batter into each side of the lined tin (making sure parchment doesn't shift) and level. Bake for 25min or until a skewer inserted into the cakes comes out clean. Transfer to a wire rack and leave to cool in tin.
  4. Take cakes out of tin and peel off the baking parchment. Use a sharp knife to level the top of each cake and remove any browned sponge. Stack cakes and trim sides and ends to neaten and reveal coloured sponge. With sponges still stacked, quarter the cakes lengthways to make eight equal strips of sponge.
  5. Put the marmalade in a small bowl and mix with a spoon to slacken. Using a palette knife, spread a thin layer of marmalade along one long side of a chocolate strip, then stick to the long side of an orange strip. Repeat with another pair of chocolate and orange strips. Stick the pairs of sponges on top of one other with more marmalade, to give a checkerboard effect. Trim to neaten. Repeat with remaining sponge strips to make a second cake.
  6. Lightly dust a clean surface with cocoa powder. Knead remaining 1tbsp cocoa powder into the marzipan until an even colour. Divide marzipan in 1/2. Roll out each piece of marzipan to a 23cm square, about 2mm thick.
  7. Spread remaining marmalade over the marzipan squares. Place a cake on a marzipan square on one edge, then trim the width of the marzipan to match the cake. Roll the cake, sticking it to the marzipan as you go. Trim ends to neaten. Repeat with the second cake and marzipan square. Cut each cake into 4 lengthways. Serve.

To store:

Keep in an airtight container at room temperature for up to 3 days.

Per cake:

  • Calories: 457
  • Protein: 7g
  • Total fat: 22g
  • Saturates: 10g
  • Carbs: 58g
  • Total sugars: 42g
  • Fibre: 2g
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