Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Delightful Battenberg Cake: A Festive British Treat


  • Author: Annabel
  • Total Time: 1 hours
  • Yield: 8–10 servings

Description

The Battenberg cake is a British baking classic known for its stunning checkerboard pattern wrapped in marzipan. With layers of light almond sponge and sweet apricot filling, this festive treat is perfect for celebrations or afternoon tea.


Ingredients

For the Cake Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup white sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 drops red food coloring

For the Filling:

  • 1 cup apricot preserves
  • 1 ½ teaspoons lemon juice

For the Marzipan:

  • 2 cups ground almonds
  • 3 cups confectioners’ sugar
  • Water, as needed

Instructions

  1. Prepare the Cake Batter:

    • Preheat your oven to 350°F (175°C). Line a square baking tin with parchment paper and create a divider in the center using foil or cardboard wrapped in parchment.
    • Cream the butter and sugar in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
  2. Mix and Color the Batter:

    • Sift together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until combined.
    • Divide the batter evenly into two bowls. Add two drops of red food coloring to one bowl and mix until the color is uniform.
  3. Bake the Layers:

    • Pour each batter into its respective section of the prepared tin. Smooth the tops with a spatula.
    • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  4. Assemble the Checkerboard:

    • Trim the edges of both cakes to create even rectangles. Cut each cake into equal strips (2 from each layer).
    • Warm the apricot preserves and lemon juice in a saucepan, then strain to remove chunks. Use this mixture to glue the strips together in an alternating checkerboard pattern.
  5. Make and Wrap in Marzipan:

    • Combine the ground almonds and confectioners’ sugar in a bowl. Add small amounts of water and knead until the mixture forms a pliable dough.
    • Roll the marzipan into a rectangle large enough to wrap around the cake. Brush the outside of the cake with apricot preserves, then wrap it with the marzipan. Smooth the edges and trim any excess.
  6. Slice and Serve:

    • Slice the cake to reveal the checkerboard design. Serve with tea or as a festive dessert.

Notes

  • Divider Tip: A sturdy divider is essential for achieving clean, separate layers during baking.
  • Precision Is Key: Use a sharp knife to trim and align the strips for a perfect checkerboard effect.
  • Storage: Keep in an airtight container for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British-inspired