Matcha Battenberg Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs (150 grams)
  • 1 teaspoon (4 grams) almond extract
  • ½ teaspoon (2 grams) vanilla extract
  • 1¾ cups (219 grams) plain/all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 tablespoon (15 grams) whole milk
  • 1½ teaspoons (3 grams) matcha powder
  • Marzipan (recipe below)
  • ¼ cup (80 grams) apricot jam, warmed
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour an 8-inch square baking pan; line pan with parchment paper. Fold a sheet of foil over 3 to 4 times to create a sturdy 8-inch-long,1-inch-tall strip. Place in center of prepared pan to form a divider.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Pour half of batter into a medium bowl.
  4. In a small bowl, stir together milk and matcha powder. Add matcha mixture to remaining batter, and fold to combine. Pour each batter into one side of prepared pan.
  5. Bake until a wooden pick inserted in center of each cake comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Using a serrated knife, trim off dark outer edges of cake. Cut each cake into 2 (8x1½x1-inch) rectangles.
  6. On a work surface lightly dusted with confectioners’ sugar, roll Marzipan to ⅛-inch thickness. Brush a 1½-inch side of one piece of matcha cake with warm apricot jam, and place on Marzipan, jam side down. Brush a 1-inch side of matcha cake and a 1½-inch side of one piece of almond cake with jam. Place almond cake next to matcha cake, 1½-inch side down, using jam as a glue. Brush top of matcha cake and a 1-inch side of second piece of almond cake with jam. Place almond cake directly on top of matcha piece.
  7. Brush a 1½-inch side of second piece of matcha cake with jam, and place it directly on top of first almond piece. Gently press all cake pieces together. Brush outside of all cake pieces with jam. Carefully wrap Marzipan around cake, gently pressing to smooth out air pockets and seal. Cut off any excess Marzipan. Cut a ½-inch piece off each end of cake. Serve immediately, or refrigerate for up to 2 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/matcha-battenberg-cake/