Battenberg Cake

This classic recipe for Battenberg is easy to follow and gives great results. We couldn’t resist opting for the Union Jack decoration!

This classic recipe is easy to follow and gives great results. We couldn’t resist opting for the Union Jack decoration!   Preparation time: 30 mins plus cooling Baking time: 35 mins Ingredients | Makes 1 Battenberg
  • 150g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs, medium
  • 150g self raising flour
  • 2 tbsp milk
  • A little red food colouring
  • 3 tbsp apricot jam
  • 350g marzipan
Method:
  1. Preheat the oven to 180°C/160°C fan /gas mark 4. Prepare two 1lb loaf tins by greasing well and lining the bases with baking paper.
  2. Cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and eggs, beating well to combine. Sift in the flour and fold in using a metal spoon or spatula. Stir through 2 tbsp of milk and divide the batter between two bowls. To one portion add a few drops of the red food colouring to colour the batter a pale pink. Place the batters in the prepared tins and bake in the oven for 35 mins.
  3. Remove from the tins and allow to cool fully on a wire rack. Once fully cooled carefully shave away the outer brown crust and level the tops using a serrated bread knife. Cut in each in half lengthways forming two long vanilla pieces and two long pink pieces. Check that the height is equal to the width and trim if necessary.
  4. To assemble, spread each piece of cake on all sides with a thin layer of apricot jam and position one vanilla and one pink side by side for the base. Top with the remaining two pieces of cake. Set to one side.
  5. Lightly dust the work surface with a little icing sugar and roll out the marzipan into a large rectangle slightly longer than the cake and wide enough to wrap around all sides.
  6. Place the assembled cake pieces in the centre and using a sharp knife trim the marzipan, still flat on the surface, to the correct width and length. Wrap the marzipan carefully around the cake. Invert the Battenberg onto a serving plate with the marzipan seam on the base. Crimp the top edges of the marzipan with your fingertips as you would the pastry edge of a pie. Serve and enjoy the compliments!
TIP: * If you do not have two x 1lb loaf tins you can use a 15cm square baking tin. Fold a pleat in the centre of a piece of baking paper larger than the tin and use to line. The pleat will form a divide in the centre of the tin allowing you to bake both the plain and pink batter at the same time. Variations: * Marzipan can easily be coloured using gel food colour pastes. Create your own Union Jack for the top of your Battenberg for a royal celebration - you could even colour your cakes red and blue! * Instead of covering the cake with marzipan cover with 150ml of softly whipped cream and top with blueberries and sliced strawberries for an indulgent treat.

More in Battenberg Cakes


More in Cake Recipes


Click here to view our range of live webinars!

Click here to view our range of live webinars!