Battenberg Cake

Indulge in the classic charm of Battenberg Cake! 
With its delightful marzipan wrapping and distinct checkered pattern, this sweet treat is sure to dazzle your taste buds. Dive into the kitchen and whip up this British masterpiece with the following ingredients:


• 200g softened butter
• 200g caster sugar
• 200g self-raising flour
• 1 tsp baking powder
• 4 medium eggs
• 1 tsp vanilla extract
• Pink food coloring
• Apricot jam
• 200g marzipan
• Icing sugar, for dusting


. Preheat your oven to 180°C (350°F). Grease and line a square baking tin.
. In a mixing bowl, cream together the butter and sugar until light and fluffy.
. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg.
. Stir in the vanilla extract, then fold in the remaining flour and baking powder until you have a smooth batter.
. Divide the mixture in half. Add pink food coloring to one half and mix until evenly colored.
. Spoon each mixture into separate halves of the baking tin, creating a checkerboard pattern.
. Bake for 25-30 minutes until golden and springy to the touch. Allow to cool.
. Trim the edges of the cakes and cut each into equal-sized rectangles.
. Heat the apricot jam and brush over the sides of the cakes to stick them together in a checkerboard pattern.
. Roll out the marzipan and wrap it around the assembled cake.
. Dust with icing sugar and serve!

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