Name: Battenberg Cake
Cook time: 60 min
Total time: 39 min
Yield: 4 servings
Cuisine: British
Ingredients: 175g Butter; 175g Caster Sugar; 140g Self-raising Flour; 50g Almonds; ½ tsp Baking Powder; 3 Medium Eggs; ½ tsp Vanilla Extract; ¼ teaspoon Almond Extract; 175g Butter; 175g Caster Sugar; 140g Self-raising Flour; 50g Almonds; ½ tsp Baking Powder; 3 Medium Eggs; ½ tsp Vanilla Extract; ¼ teaspoon Almond Extract; ½ tsp Pink Food Colouring; 200g Apricot; 1kg Marzipan; Dusting Icing Sugar

recipes.zone

Add recipe Sign in

Setting the table…

Battenberg Cake Recipe — Recipes Zone

Method

6 steps · 39 min

01
Bake the Almond Sponge
Preheat your oven to 180°C/160°C fan/gas 4. Line the base and sides of a 20cm square tin with baking parchment; two 20cm-long strips crossed over the base work well. In a large bowl, combine the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla, and almond extract. Beat with an electric whisk until the mixture is smooth, then scrape it into the prepared tin, spreading it evenly to the corners. Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely while you prepare the second sponge.
02
Bake the Pink Sponge
Line the 20cm square tin again as you did for the first sponge. Combine all the remaining sponge ingredients, omitting the almond extract this time. Gently fold in the pink food colouring until the batter is evenly tinted. Scrape the mixture into the tin and bake for 25–30 minutes, or until a skewer comes out clean. Let it cool completely.
03
Prepare the Sponges
For assembly, warm the apricot jam in a small pan until it's runny, then push it through a sieve to remove any lumps. Take the almond sponge and trim two opposite edges just slightly, then trim a third edge more thoroughly. Measure the height of the sponge, then, starting from the well-trimmed edge, use a ruler to help you cut 4 slices, each the same width as the sponge's height. Repeat this process with the pink cake.
04
Assemble the First Cake
Select 2 almond slices and 2 pink slices, trimming them so they are all the same length. Lightly dust your work surface with icing sugar and roll out one block of marzipan to just over 20cm wide. Continue rolling lengthways until the marzipan is about 1/2cm thick. Brush the marzipan with apricot jam. Place one pink and one almond slice side by side at one end of the marzipan, brushing jam between them to secure them. Leave about 4cm of clear marzipan at the end. Brush more jam over the top of these sponges, then place the remaining 2 slices on top, alternating colors to create the checkerboard pattern. Trim the marzipan to match the length of the assembled cake.
05
Wrap and Finish
Gently lift the marzipan and smooth it over the cake with your hands, leaving a small fold of marzipan along the bottom edge before attaching it to the first side. Trim the opposite side of the marzipan to match the size of this fold. Crimp the edges using your fingers and thumb, or press them with the tines of a fork for a simpler finish. If you wish, you can use the fork tines to mark 10 slices.
06
Store the Cake
Repeat the assembly process for the second Battenberg cake. Store the finished cakes in an airtight box or wrapped tightly in cling film for up to 3 days. For longer storage, you can freeze them for up to a month.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	2,742kcal	137%
Fat	142.1g	203%
Carbohydrate	319.4g	123%

Allergens

Auto-detected

The 14 regulated allergens4 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Battenberg Cake Recipe

Jamaican Instant Pot Rice and Beans

Butternut Squash Frittata

Smoked aubergine purée

About this recipe

Similar recipes

Method

Bake the Almond Sponge

Bake the Pink Sponge

Prepare the Sponges

Assemble the First Cake

Wrap and Finish

Store the Cake

Nutrition

Allergens

Reviews

Baked Bbq Chicken Legs