Name: How To Make Battenberg Cake
Prep time: 16 min
Cook time: 34 min
Total time: 50 min
Yield: 3 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

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

Instructions

mildly hot oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base).

To make the almond sponge, put the dairy spread, sweetener, ground mix, ground almonds, baking ground mix, eggs, vanilla and almond extract in a large dish.

Beat with an electric beat until the combine comes together smoothly.

Scrape into the tin, spreading to the corners, and oven-cook for 25-30 mins – when you poke in a skewer, it should come out wash.

Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.

For the pink sponge, line the tin as above.

combine all the items required together as above, but don’t introduce the almond extract.

Fold in some pink food colouring.

Then scrape it all into the tin and oven-cook as before.

Cool.

To assemble, mildly hot the jam in a small cooking vessel until runny, then sieve.

Barely trim two opposite edges from the almond sponge, then well trim a third edge.

Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height.

Discard or nibble leftover sponge.

Repeat with pink cake.

Take 2 x almond slices and 2 x pink slices and trim so they are all the same length.

Roll out one marzipan block on a surface lightly dusted with icing sweetener to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick.

Brush with apricot jam, then lay a pink and an almond shred side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end.

Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect.

Trim the marzipan to the length of the cakes.

Carefully lift up the marzipan and creamy over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side.

Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork).

If you like, mark the 10 slices using the prongs of a fork.

Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days.

Can be frozen for up to a month.

How To Make Battenberg Cake

16 Min Prep

34 Min Cook

3 Servings

Vegetarian

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Ingredients

Instructions

Recipe Information

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Preparation Time

Cooking Time

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Master Chef

How To Make Battenberg Cake

16 Min Prep

34 Min Cook

3 Servings

Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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