Recipe: Battenburg Cake

Growing up Battenburg was one of my all time favourite cakes. Not only is it really tasty, the carefully layered blocks look great too. Although it looks rather challenging, if you take your time and are prepared it’s actually pretty easy.

Ingredients: image3 (7)

– 300g butter

– 300g sugar

– 300g self raising flour

– 4 medium eggs

– 1 tsp vanilla extract

– Few drops of pink food colouring

For the topping:

– 1kg pack of golden marzipan

– apricot jam

– icing sugar to dust


1. Preheat your oven to 180 degrees C. Then prepare a square cake tin by lining with baking paper and folding up a little in the middle to make a partition. This is so the two cake mixtures don’t mix. image1 (5)

2. Mix the butter and sugar together until light and fluffy and then whisk in the eggs one at a time. Then fold in the flour and vanilla until fully incorporated.

3. Transfer half the mixture to one side of the cake tin, and mix a few drops of pink food colouring to the remaining mixture before adding this to the other side of the tin.

4. Bake for 25-30 minutes until the cake is cooked through. Then transfer to a wire rack to cool completely before assembling.

5. Now comes the tricky part so concentrate! Taking the cakes cut in half length ways to create 4 rectangle shapes and make sure they are all the same height and length. Then heat the jam for a few seconds in the microwave and spread image2across the sides of the sponges. Layer as according to the photographs.

6. Roughly measure the height of the sponge, and roll out the marzipan on a surface dusted with icing sugar. Line the marzipan up to one end of the cake and then fold it around. Don’t worry if you have excess marzipan as you can always cut it off.

We ate this cake all straight away, but you can keep it in an airtight container for up to three days, or freeze.

So yummy was this cake that I have entered it into The Great Denby Cake Off! You can enter too here 


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