Battenburg cake recipe

Battenburg Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Battenburg cake is a classic British dessert known for its distinctive checkered pattern and delicious almond flavor. This recipe takes you through the steps to create this elegant cake, perfect for special occasions or afternoon tea. With a moist sponge cake and a layer of apricot jam, this Battenburg cake is sure to impress your guests. The final touch of marzipan adds a sweet and nutty taste that complements the cake perfectly.

Keywords: Battenburg cake, British dessert, almond flavor, apricot jam, marzipan.

Battenburg cake recipe details

Battenburg cake recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

	For the cake:
200 g	unsalted butter, softened
200 g	caster sugar
3 medium	eggs
½ tsp	vanilla extract
250 g	plain flour
1 tsp	baking powder
1 pinch(es)	salt
3 drop(s)	red food colouring
250 g	apricot jam
	For the Marzipan:
350 g	ground almonds
350 g	icing sugar, or use 50/50 icing sugar and caster sugar if you prefer it coarser
1 medium	egg
1 ½ tsp	lemon juice
¼ tsp	almond extract

Instructions

Makes 2 cakes and will serve 12-16.

The marzipan is made with a raw egg and its use may be a concern to certain individuals most susceptible to the risk of Salmonella. The recipe can be considered safe if suitable precautions are used.

To prepare the cake:
In a bowl cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla and sieve in the flour and baking powder. Stir to a batter. Add a little milk if too stiff.

Divide the batter equally between two bowls. Add the food colouring to one and stir in until the colour is evenly distributed.

Preheat the oven to Gas Mark 4, 180ºC, 350ºF.

Grease two, 7-inch, 18cm square baking tins and pour one mixture into each. Spread evenly to the edges and corners. Bake side-by-side if possible for 25-30 minutes until risen and a skewer inserted into the centre comes out clean.

Allow to cool in tins for about 10 minutes before turning out to a wire rack to cool.

When cold remove the edges of the cake with a serrated knife and level the tops so that both cakes are of equal thickness. Cut the cakes into 4 strips each as wide as they are high.

Heat the jam in a small saucepan, with a little water if necessary, and brush it on one side of a strip of cake. Join it to one of the opposing colour. Brush the top of the assembly with more jam and brush the side of another piece of cake. Place it on top of the opposing colour bottom piece. Repeat for a strip of the opposing colour and form into a block.

Repeat for the remaining four strips. Square of the respective ends and set both blocks aside.

To make the marzipan:
Mix the ingredients together in a bowl and knead until smooth. If necessary, add a little more lemon juice or water to mix – but a few drops at a time. Divide into two equal portions.

On a surface lightly dusted with icing sugar, roll out one portion to about 1/8-inch or 3mm thick and at least as long as the cake. It will need to cover all four sides so ensure that it is sufficiently wide. Measure the cake if necessary. Cut to size, allowing a little extra if possible. Align one edge of the marzipan with the narrow end of the cake and fold it down both available sides. Turn the cake over onto its top and fold the two short flaps until they meet. Press the edges together lightly and trim to size. Carefully trim the excess from the other exposed end. Invert so that the seam is underneath.

Repeat for the second cake.

Chill for about an hour until the marzipan sets. Slice and serve.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a