Battenberg Cake Recipe is a classic British dessert known for its distinctive chequerboard pattern made from two coloured almond sponge cakes joined with apricot jam and wrapped in marzipan.
This Battenberg Cake Recipe is incredibly delicious, combining a moist, flavourful sponge with the sweet tang of apricot jam and the rich texture of marzipan.
Inspired by its unique design and taste, I decided to make it myself. The main specialty of this Battenberg Cake Recipe is its beautiful two tone sponge and delicate almond flavor.
I will now present the step by step process to prepare it.
Why This Battenberg Cake Recipe Is The Only One You’ll Need?
This Battenberg Cake Recipe is a reliable choice because it creates a moist, flavorful almond sponge with a striking two color design.
The use of apricot jam adds just the right amount of sweetness, complementing the smooth marzipan exterior.
The Battenberg Cake Recipe is straightforward, using simple ingredients and easy to follow instructions, making the baking process enjoyable and stress free.
The result is a beautiful and delicious cake that offers a delightful balance of flavors and textures every time it is made.
How To Prepare Battenberg Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Baking Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert / Afternoon Tea
Cuisine: British
Yield: 1 loaf cake serves 10
Equipment Needed
- 1 loaf tin (approx. 20×10 cm or 8×4 in)
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Baking parchment
- Ruler (for cutting straight lines)
- Small saucepan (for warming jam)
- Rolling pin
Ingredients
For The Almond Sponge:
- 175 g unsalted butter, at room temperature
- 175 g golden caster sugar
- 3 medium eggs
- 140 g self raising flour
- 1½ tsp baking powder
- 1½ cups all purpose flour
- 1 cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- A few drops of red or pink gel food coloring
- ¼ cup almond meal (finely ground almonds)
- ½ tsp kosher salt
- ¼ cup milk
For Assembly:
- 200 g smooth apricot jam
- Icing sugar or cornflour (for dusting)
- 500 g ready rolled white marzipan
How To Make Battenberg Cake Recipe?
1. Start by preparing your loaf tin. Line it with parchment paper, and if you want to keep the two batters from mixing, pop a piece of foil or parchment down the middle as a divider. If you’ve got two loaf tins, even better bake each batter separately.
2. Next, get your sponge batter ready. Cream the butter together with both types of sugar until it’s nice and fluffy. Then, beat in the eggs one by one, followed by the vanilla and almond extracts.
3. In another bowl, sift together the self-raising flour, plain flour, baking powder, salt, and almond meal. Slowly fold these dry ingredients into the butter mix, alternating with the milk, so it all comes together smoothly.
4. Now, split the batter evenly into two bowls. Keep one plain, and add a few drops of red food colouring to the other, stirring until it’s a soft pink shade.
5. Spoon each batter carefully into each side of your lined and divided tin. Bake in the oven at 180°C (350°F) for about 30 to 35 minutes. You’ll know it’s done when a skewer poked into the middle comes out clean. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
6. Once cool, trim the edges so your sponges are all the same size. Then, cut each color in half lengthwise to get four long rectangles.
7. Warm up some apricot jam in a small saucepan and strain it to get rid of any lumps. Use the warm jam as glue to brush the edges of the sponge pieces, then stick them together in a checkerboard pattern, alternating the pink and plain pieces.
8. For the finishing touch, roll out some marzipan on a surface dusted with icing sugar or cornflour, shaping it into a rectangle big enough to wrap the cake. Brush the outside of the cake with jam, place it on the marzipan, and carefully wrap it up, pressing the edges gently to seal. Trim the ends neatly for a clean look.
9. Let the cake rest for about an hour so everything sets properly, then slice and enjoy with a nice cup of tea.
Note
Marzipan can dry out when chilled, so wrap the cake well and store in an airtight container. For best flavour, allow the assembled Battenberg to sit for a few hours at room temperature before serving.
Nutrition Facts Of Battenberg Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 524 kcal |
| Saturated Fat | 10 g |
| Carbohydrates | 71 g |
| Salt | 0.5 g |
| Sugars | 61 g |
| Protein | 7 g |
| Fiber | 2 g |
Expert Tips For Battenberg Cake Recipe
● Use room temperature butter and eggs to ensure a smooth, well emulsified batter.
● Gently fold the flour into the wet ingredients to keep the sponge light and airy.
● Divide the batter evenly to create equal-sized colored and plain sponge layers.
● Roll the marzipan thinly and dust the surface with icing sugar to prevent sticking while wrapping the cake.
● Warm the apricot jam before spreading it to help it stick better and create a smooth finish.
Serving Suggestions Battenberg Cake Recipe
Enjoy Battenberg Cake Recipe with a warm cup of Earl Grey tea to bring out its almond notes. A spoonful of clotted cream adds smooth richness.
Slice the Battenberg Cake Recipe into neat squares and present them on a decorative plate for special occasions.
Fresh berries like raspberries or strawberries provide a bright, tangy contrast. Lightly sprinkle icing sugar over the top for a simple but attractive finish that makes the Battenberg Cake Recipe even more inviting and delicious for everyone to enjoy.
How To Make With More Delicious Battenberg Cake Recipe?
To enhance the flavor of Battenberg Cake Recipe, use high quality almond extract and fresh eggs for a richer sponge.
Lightly toast the almond meal before adding it to the batter to bring out a deeper nutty taste. Warm the apricot jam until smooth, then strain to remove any lumps for a cleaner finish.
Chill the Battenberg Cake Recipe briefly after assembly to help the marzipan set firmly. Taking these steps results in a more flavorful and visually appealing cake every time.
How Do You Preserve Battenberg Cake Recipe?
To preserve Battenberg Cake Recipe, wrap it tightly in plastic wrap to keep it moist and prevent it from drying out.
Store the wrapped cake in an airtight container at room temperature if planning to eat within two days. For longer storage, place the cake in the refrigerator, ensuring it is well covered to avoid absorbing odors.
Before serving, allow the Battenberg Cake Recipe to come to room temperature to enjoy its full flavor and soft texture. Proper storage keeps the marzipan fresh and the sponge tender.
Frequently Asked Questions
What Gives Battenberg Cake Its Distinctive Checker Pattern?
The cake is made of two different coloured sponge layers arranged side by side.
Can I Use Regular Flour Instead Of Self Raising Flour?
Yes, just add baking powder to help the cake rise.
Is Marzipan Necessary For Battenberg Cake?
Yes, it wraps the cake and adds a sweet almond flavour.
What Kind Of Jam Works Best For Assembling?
Apricot jam is traditional and works best.
Can Food Colouring Be Omitted?
Yes, but the classic pink and white checker effect won’t be as noticeable.
I’m happy to share that making this Battenberg Cake Recipe was easy and enjoyable, resulting in a delicious success.
The process is simple to follow, and the final cake looks impressive while tasting amazing. I hope this Battenberg Cake Recipe inspires you to try baking it yourself soon.
When you do, please let me know how delicious it turned out I’d love to hear about your baking experience and the joy this classic cake brings to your table!
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Battenberg Cake Recipe
Ingredients
Equipment
Method
- Start by preparing your loaf tin. Line it with parchment paper, and if you want to keep the two batters from mixing, pop a piece of foil or parchment down the middle as a divider. If you’ve got two loaf tins, even better bake each batter separately.
- Next, get your sponge batter ready. Cream the butter together with both types of sugar until it’s nice and fluffy. Then, beat in the eggs one by one, followed by the vanilla and almond extracts.
- In another bowl, sift together the self-raising flour, plain flour, baking powder, salt, and almond meal. Slowly fold these dry ingredients into the butter mix, alternating with the milk, so it all comes together smoothly.
- Now, split the batter evenly into two bowls. Keep one plain, and add a few drops of red food colouring to the other, stirring until it’s a soft pink shade.
- Spoon each batter carefully into each side of your lined and divided tin. Bake in the oven at 180°C (350°F) for about 30 to 35 minutes. You’ll know it’s done when a skewer poked into the middle comes out clean. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Once cool, trim the edges so your sponges are all the same size. Then, cut each color in half lengthwise to get four long rectangles.
- Warm up some apricot jam in a small saucepan and strain it to get rid of any lumps. Use the warm jam as glue to brush the edges of the sponge pieces, then stick them together in a checkerboard pattern, alternating the pink and plain pieces.
- For the finishing touch, roll out some marzipan on a surface dusted with icing sugar or cornflour, shaping it into a rectangle big enough to wrap the cake. Brush the outside of the cake with jam, place it on the marzipan, and carefully wrap it up, pressing the edges gently to seal. Trim the ends neatly for a clean look.
- Let the cake rest for about an hour so everything sets properly, then slice and enjoy with a nice cup of tea.
Notes
Nutrition Facts
Calories: 524 kcal | Saturated Fat: 10 g | Carbohydrates: 71 g | Salt: 0.5 g | Sugars: 61 g | Protein: 7 g | Fiber: 2 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”