Classic Battenburg Cake Recipe
This classic Battenburg Cake combines light almond sponge, sweet apricot jam, and smooth marzipan to create the iconic pink and yellow checkerboard pattern. A beautiful and traditional British dessert that's easier to make than it looks, perfect for afternoon tea or special occasions.
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Servings: 12 slices
Calories: 420kcal
Cost: $8
Equipment
- 1 20cm Square Cake Tin For the perfect Battenburg shape
- 1 Electric Hand Mixer For creaming butter and sugar
- 1 Rolling pin To roll marzipan evenly
- 1 Pastry brush To apply jam smoothly
- 1 Sharp serrated knife For clean cuts and checkerboard pattern
- 1 Wire cooling rack Keeps the sponge from getting soggy
- 1 Kitchen Scales For precise batter division
Ingredients
- 200 g Butter Softened
- 200 g Caster sugar
- 4 large Eggs Room temperature
- 175 g Self-raising flour Sifted
- 25 g Ground almonds Adds flavor and moisture
- 1 teaspoon Almond extract Optional: use vanilla for milder flavor
- 2 teaspoon Milk For smoother batter
- 1 pinch Salt Enhances flavor
- 1 small amount Pink food coloring Gel preferred for vibrancy
- 4-5 tablespoon Apricot jam Warmed and sieved
- 500 g Marzipan Rolled for wrapping
- Icing sugar For dusting surface
Instructions
- Preheat oven and line tin with divider.
- Cream butter and sugar until fluffy.
- Add eggs one by one, then dry ingredients.
- Divide batter; color one half pink.
- Bake both halves until golden.
- Cool completely before trimming.
- Cut into strips and assemble with jam.
- Roll marzipan and wrap cake.
- Score top and seal edges neatly.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 420kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 85mg | Potassium: 110mg | Fiber: 1g | Sugar: 36g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1.2mg