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.
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.
