Battenberg Cake
Achieving the clean lines of a Battenberg requires patience during the trimming phase. Once assembled, the almond-scented paste creates a seal that keeps the sponge moist for days.
Consistency is your primary tool
The cakes must be of identical height to ensure the checkers align perfectly. Use a ruler and a sharp serrated knife to square off the edges before assembly.
- 8-inch square cake tin
- Aluminum foil
- Serrated bread knife
- Pastry brush
- Rolling pin
What goes in.
- 175gunsalted butter, softened
- 175gcaster sugar
- 175gself-raising flour
- 3large eggs
- 50gground almonds
- 1/2 tspalmond extract
- 1 droppink food coloring
- 200gapricot jam, warmed and strained
- 400gmarzipan
Creating the channel
Fold a piece of heavy-duty foil into a wall to divide your square tin in half. This allows you to bake both batter colors simultaneously without them bleeding together.
The method.
Prepare the tin
Grease the square tin and line the base with parchment. Create a tall foil wall in the center to split the tin into two equal rectangular sections.
Mix the batter
Cream the butter and sugar until pale. Beat in the eggs one at a time, then fold in the flour, ground almonds, and almond extract.
Color and bake
Divide the batter into two bowls. Stir the pink coloring into one. Spread each into its side of the tin. Bake at 180°C (350°F) for 25 minutes or until a skewer comes out clean.
Trim the sponges
Once cooled, trim the crusts off all sides. Cut each rectangle lengthwise into two even strips. You now have two pink strips and two yellow strips.
Assemble
Brush the sides of the strips with warm jam. Arrange them in a checkerboard pattern, alternating colors. Press them together gently.
Wrap in marzipan
Roll the marzipan into a rectangle large enough to wrap around the cake. Brush the cake with the remaining jam and roll the marzipan over the top, smoothing it until it meets at the base.
Other turns to take.
Lemon and Pistachio
Substitute lemon zest for almond extract and use green food coloring instead of pink.
When it doesn't go to plan.
Keep the jam warm so it brushes on in a thin, even layer; clumpy jam creates gaps between the sponges.
Dust your work surface with a tiny amount of icing sugar to prevent the marzipan from sticking while rolling.
If the checkerboard looks uneven, trim the strips slightly further before assembly to ensure they match perfectly.
The ones that keep coming up.
How do I ensure the marzipan layer is smooth?
Use a rolling pin to apply even pressure across the surface of the marzipan while it is still on the parchment paper.