BritishDessert
Battenberg Cake
Battenberg cake is a classic British confection, known for its distinctive checkerboard pattern of pink and almond sponge. Each cake is wrapped in a layer of marzipan, with apricot jam acting as the adhesive. It requires baking two separate sponges, one plain almond and one tinted pink, then carefully slicing and assembling them. The process involves a bit of trimming and rolling, but the result is a striking treat. Once assembled, it keeps well for a few days or can be frozen for later.
39 minServes 4
Method
6 steps · 39 min total
- 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.
