Battenburg Cake Recipe
Battenburg Cake is a traditional British dessert known for its stunning checkerboard pattern and delightful almond flavor. Made with light sponge cake layers, apricot jam, and a smooth marzipan coating, this cake is perfect for any celebration or afternoon tea. The combination of textures and the unique visual appeal makes it a showstopper at any gathering.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 3 eggs
- ¼ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 drops red food coloring
- 1 cup apricot preserves
- 2 cups ground almonds
- 3 cups confectioners' sugar
- 1 egg (room temperature)
- 1 ½ teaspoons lemon juice
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 7-inch square pans.
- Cream the butter and sugar together. Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the flour, baking powder, and salt until well combined. Add milk if necessary to adjust consistency.
- Divide the batter into two equal portions. Add food coloring to one half to create a deep pink color.
- Pour the batter into the prepared pans, dividing evenly. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 5 minutes before transferring to cooling racks to cool completely.
- Trim the edges of both cakes, then slice each cake into four equal strips.
- Heat the apricot preserves and spread it on the sides of the strips. Alternate the pink and white strips to form a checkerboard pattern.
- To make marzipan: In a bowl, combine ground almonds, confectioners' sugar, egg, lemon juice, and almond extract. Knead until smooth, adding water if needed.
- Roll out the marzipan to ⅛ inch thickness and wrap it around the assembled cake, sealing the edges.
- Roll the cake in granulated sugar and place it seam-side down on a serving plate. Chill before serving.
Notes
- Feel free to experiment with different jams like raspberry or strawberry.
- Make a chocolate version by adding cocoa powder to half of the cake batter.
- For a vegan version, replace butter and eggs with plant-based alternatives.
Find it online: https://recipesbyjanet.com/battenburg-cake-recipe/
