Battenberg Cake
Battenberg Cake is a stunning and nostalgic British dessert featuring alternating squares of pink and yellow sponge cake, elegantly wrapped in a layer of sweet marzipan. This visually captivating treat is perfect for any occasion, from afternoon tea to festive celebrations. With its delightful almond flavor and charming presentation, Battenberg Cake will steal the spotlight on your dessert table and leave everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup caster sugar
- 4 large eggs, at room temperature
- 1 ½ cups self-raising flour
- 1 tsp almond extract
- Pink food coloring
- Yellow food coloring
- ½ cup marzipan
- ¼ cup apricot jam
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
- Cream the softened butter and caster sugar until fluffy. Add eggs one at a time, mixing well after each addition. Gradually sift in self-raising flour.
- Stir in almond extract. Divide batter into two bowls; color one pink and the other yellow.
- Pour each batter into separate sections of the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Let cool for 10 minutes in the pan before transferring to wire racks to cool completely.
- Trim cakes into rectangles, spread apricot jam between layers, and wrap in marzipan for a beautiful finish.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 21g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: For a twist, substitute almond extract with vanilla or citrus zest. Use fondant instead of marzipan if preferred.