Battenburg Cake

This classic Battenburg Cake is a show-stopper! Layers of moist, sweet cake are topped with a delicate apricot jam and intricately arranged marzipan ropes, creating a beautiful checkerboard design. With its tender texture and sweet almond flavor, this traditional British dessert is sure to impress at any gathering.

Ingredients

• For the cake:
• 150g (5.3 oz) unsalted butter, softened
• 300g (10.6 oz) granulated sugar
• 4 large eggs, at room temperature
• 150g (5.3 oz) self-raising flour
• 1 teaspoon almond extract
• Pinch of salt
• For the marzipan:
• 150g (5.3 oz) ground almonds
• 150g (5.3 oz) confectioners’ sugar
• 1 large egg, lightly beaten
• 1 teaspoon almond extract
• For the apricot jam:
• 120g (4.3 oz) apricot jam

Instructions

Preheat your oven to 325°F (165°C) and grease a 15×10-inch (38x25cm) jelly roll pan, lining it with parchment paper. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, whisking well after each addition.

In a separate bowl, whisk together the self-raising flour, almond extract, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, whisking until smooth.

Pour the batter into the prepared pan and smooth the top.

Bake for 20-25 minutes or until the cake is golden brown, risen, and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

To make the marzipan, combine the ground almonds, confectioners’ sugar, lightly beaten egg, and almond extract in a bowl.

Mix until a dough forms. Wrap the marzipan in plastic wrap and refrigerate for at least 30 minutes.

To assemble the cake, place the cooled cake on a large serving plate or cake stand.

Spread a thin layer of apricot jam on top of the cake, leaving a 1-inch (2.5cm) border on all sides. Divide the marzipan into 4 equal pieces and roll each piece into a long rope.

Place the marzipan ropes on top of the cake, positioning them to create a checkerboard pattern.

Trim the excess marzipan and serve.

Notes

Use room temperature eggs for a lighter cake.

Make sure to not overmix the batter, as it can result in a dense cake.

For the marzipan, if it becomes too sticky, refrigerate it for 10-15 minutes before rolling it out.

To ensure the cake releases easily from the pan, make sure to grease it properly and line it with parchment paper.

For a clean checkerboard pattern, press the marzipan ropes gently onto the cake.

If you’re not serving the cake immediately, store it in an airtight container at room temperature for up to 2 days.

Nutrional Value

• Energy: 420 kcal
• Fat: 24g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Sugars: 26g
• Protein: 6g
• Sodium: 250mg
• Fiber: 1g