Spring Battenburg Cake
This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. Traditionally the cuboid cakes are pink and yellow, but I've always thought pink and green conveyed the feeling of spring more perfectly. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Store in an airtight container or wrap in cling film.