Battenberg Cake Recipe

Ingredients

• 200g (1 ¾ cups) almond flour 200g (1 ¾ cups) almond flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• ½ tsp almond extract ½ tsp almond extract
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 2 tsp baking powder 2 tsp baking powder
• ¼ tsp salt ¼ tsp salt
• Pink food coloring Pink food coloring
• 200g (7 oz) apricot jam 200g (7 oz) apricot jam
• 500g (1 lb) marzipan 500g (1 lb) marzipan
• Icing sugar, for dusting Icing sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 57g, 38g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking pan.
2. 2.
   In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. 3.
   Beat in the eggs, one at a time, followed by the vanilla extract and almond extract.
4. 4.
   In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Divide the batter equally into two bowls. Add a few drops of pink food coloring to one bowl and mix until the desired shade is achieved.
7. 7.
   Pour the pink batter into one half of the prepared baking pan and the plain batter into the other half.
8. 8.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cakes to cool completely in the pan before removing.
10. 10.
    Trim the edges of both cakes to create straight edges. Cut each cake in half lengthwise to create four equal-sized rectangular pieces.
11. 11.
    Heat the apricot jam in a small saucepan over low heat until it becomes smooth and spreadable.
12. 12.
    Brush a thin layer of apricot jam onto one side of each cake strip and press them together, alternating colors to create a checkerboard pattern.
13. 13.
    Roll out the marzipan on a surface dusted with icing sugar to a rectangle large enough to wrap around the cake.
14. 14.
    Brush the top of the cake with apricot jam and place it on the marzipan. Wrap the marzipan around the cake, pressing the edges to seal.
15. 15.
    Trim off any excess marzipan and dust the cake with icing sugar.
16. 16.
    Allow the cake to set for a few hours before serving.

Treat your ingredients with care...

• Almond flour — Ensure the almond flour is finely ground for a smooth texture in the sponge cakes.
• Marzipan — Dust the surface with icing sugar to prevent sticking when rolling out the marzipan.

Tips & Tricks

• To achieve a neat checkerboard pattern, ensure the cake strips are of equal width and length.
• If you prefer a different flavor, you can substitute the apricot jam with raspberry or strawberry jam.
• For an extra touch of elegance, decorate the top of the cake with a drizzle of melted chocolate.

Serving advice

Slice the Battenberg Cake into equal-sized pieces to showcase the beautiful checkerboard pattern. Serve it as a delightful centerpiece for afternoon tea or as a special treat for celebrations.

Presentation advice

Present the Battenberg Cake on a cake stand or a decorative platter to highlight its visual appeal. Dust the top with a sprinkle of icing sugar for an elegant finishing touch.