Cakes · Original adaptation
Coffee and Walnut Battenberg Recipe
A compact checkerboard sponge flavoured with coffee and walnut, joined with apricot jam and wrapped in marzipan.
Inspired by The Great British Bake Off, Season 2, Episode 1
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Bake it at home
Coffee and Walnut Battenberg
- Prep
- 45 min
- Bake
- 25 min
- Total
- 1 hr 10 min
- Makes
- One loaf, serving 8
Ingredients
- 175 g unsalted butter, softened
- 175 g caster sugar
- 3 large eggs
- 175 g self-raising flour
- 2 teaspoons instant espresso powder mixed with 1 tablespoon hot water
- 40 g walnuts, finely ground
- 100 g apricot jam
- 250 g natural marzipan
Method
Heat the oven to 180 C, or 160 C fan. Line a 20 cm square pan and divide it into two equal channels with a folded strip of baking paper.
Beat the butter and sugar until pale, then beat in the eggs one at a time. Fold in the flour and divide the batter equally.
Mix the coffee into one half and the walnuts into the other. Spread each batter into a separate channel and bake for 22 to 25 minutes.
Cool completely, then trim each sponge into two even bars. Warm the jam and use it to join the bars in a checkerboard pattern.
Roll the marzipan into a rectangle, brush it with jam, and wrap it snugly around the cake with the seam underneath. Trim the ends before serving.
Before you start
- This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.
- A ruler and a serrated knife make the four sponge bars easier to match.
From the episode
Cakes
This adaptation starts from the episode's cakes brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
