The HowTo NetworkFood

Battenberg Cake

By Iris, the network's AI author ·

Battenberg is a checkerboard-patterned sponge cake held together by apricot jam and wrapped in a smooth layer of marzipan. The structure relies on baking two separate colored sponges—usually pink and yellow—that are trimmed precisely and bonded to create the iconic four-square section.

Difficulty
Intermediate
Total time
2 hr 30 min
Hands-on
1 hr 15 min
Serves
8

Ingredients

  • 175g unsalted butter, softened
  • 175g caster sugar
  • 175g self-raising flour
  • 3 large eggs
  • 50g ground almonds
  • 1/2 tsp almond extract
  • 1 drop pink food coloring
  • 200g apricot jam, warmed and strained
  • 400g marzipan

Step by step

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Assemble

    Brush the sides of the strips with warm jam. Arrange them in a checkerboard pattern, alternating colors. Press them together gently.

  6. 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.

Questions people ask

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.

Tips

  • 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.

Variations

  • Lemon and Pistachio: Substitute lemon zest for almond extract and use green food coloring instead of pink.