Go Back

Battenberg Cake

A beautifully patterned cake, bursting with color and flavor, that instantly transports you back to tea time with your grandparents.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 oz unsalted butter softened
  • 4 oz granulated sugar
  • 2 large eggs
  • 4 oz all-purpose flour
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 2 oz red or pink food coloring
  • Apricot jam for filling
  • Marzipan for covering

Equipment

  • Two 8-inch square cake pans
  • Baking parchment
  • Mixing bowls
  • Electric mixer or whisk
  • Sharp knife
  • Ruler

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line your two 8-inch square cake pans with baking parchment.
  3. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the almond extract.
  5. In another bowl, whisk together the flour and baking powder.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Divide the batter in half and tint one portion with the food coloring.
  8. Pour each batter into its prepared pan and bake for 25-30 minutes.
  9. Allow the cakes to cool completely before assembling.

Notes

Enjoy this cake with a cup of tea or coffee for a delightful afternoon snack. It also pairs wonderfully with fresh fruit or whipped cream.