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Views: 2265
Last updated: 28 Jun 2009

Battenburg Cake

Reviews  (4)
Tweaks   (2)
  • Serves: 12
  • Yield: 2 cakes
  • Ready in: 1 hour (30 mins Prep - 30 mins Cook)
I love eating this so much, I submitted my own recipe. It makes a lovely gift, too.

Recipe provided by:

Allrecipes

Ingredients

  • 225g (8oz) butter, softened
  • 200g (7oz) caster sugar
  • 3 eggs
  • 1/4 teaspoon vanilla extract
  • 250g (9oz) plain flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 drops red food colouring
  • 300g (11oz) apricot jam or preserves
  • Marzipan:
  • 350g (12oz) ground almonds
  • 350g (12oz) icing sugar
  • 1 egg, room temperature
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon almond extract

Preparation method

  1.   Cream butter and 200g sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
  2.   Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 18cm square cake tins. Spread one coloured batter evenly into each tin.
  3.   Bake at 180 degrees C (gas mark 4) until an inserted skewer comes out clean, about 25 to 30 minutes. Let stand for 5 minutes before turning out onto racks to cool.
  4.   Trim the edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together in checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes.
  5.   To make the marzipan: Mix almonds, icing sugar, egg, lemon juice and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
  6.   Roll 1/2 of paste 3mm or so thick on a surface lightly dusted with icing sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of marzipan. Wrap to completely enclose all 4 sides of cake pinching marzipan to seal. Roll in icing sugar. Place with seal underneath on serving plate or store in plastic bag. Repeat for second cake. Chill and slice thinly to serve.
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More Tweaks (2)

  Tweaks

  •     
    Tweak: Shirley Hooker Used different ingredients:

    Great honey cake. I added ground almonds and served with a milk syrup at Rosh Hashanah. Went over well and many requests for the recipe.

    Like this tweak? [ YES ]
    1 users liked this tweak
        
        
    Tweak: TRIS ASIMOV Used different ingredients:

    Have made this cake three times now, each time it was a great success. I found it easier to roll the marzipan out between two sheets of cling film, which also helped when covering the sponge. I also added almond essence instead of vanilla. Will definitely make again.

    Like this tweak? [ YES ]
    0 users liked this tweak
        

Reviews & comments Reviews & comments

  •     

    Review: VirgilioAnderson

    Nyum nyum nyum - absolutely delicious! Battenburg cake is my favourite. Virgilio Anderson


    Posted: 28 Jun 2009 Moderately easy

        
        

    Review: BELINDA_AT_HOME

    This was an o.k. cake. Nothing super special.


    Posted: 18 Jul 2008 Easy

        
History

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