Battenberg Cake

Story behind the dish

Imagine a cake as cheerful as a carnival, with colorful checkerboard slices that reveal a joyful pattern with every cut. Battenberg Cake is that whimsical dessert—an elegant blend of almond sponge, vibrant pink layers, and smooth marzipan, perfect for celebrations or whenever you want to add a touch of fun to your teatime. Its charming appearance has enchanted bakers for generations, making the act of slicing into it a delightful event.

Baking this cake feels like creating a piece of edible art, with the rewarding moment arriving as you reveal its distinctive squares—each slice a mini masterpiece that boasts both sweetness and visual joy. If you love cakes that are as beautiful as they are delicious, Battenberg is your new favorite to assemble and share.

Ingredients

• 1 ½ cups (175 g) unsalted butter, plus more for greasing
• 1 ½ cups (175 g) caster sugar
• 2 ⅓ cups (140 g) self-raising flour
• ½ cup (50 g) ground almonds
• ½ teaspoon baking powder
• 3 large eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ teaspoon pink food coloring
• 7 oz (200 g) apricot jam
• 2 lbs (1 kg) marzipan
• Icing sugar, for dusting

Step-by-step

1. Preheat your oven to 350°F (180°C), or 300°F (160°C) for a fan oven, and line a 8-inch (20 cm) square baking pan with parchment paper. Cross two strips over the pan’s base to secure the lining.
2. To make the almond sponge, combine the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla, and almond extract in a large bowl. Beat with an electric mixer until the batter is smooth and evenly combined.
3. Pour the batter into the prepared pan and spread it to the edges. Bake for about 25-30 minutes; check doneness by inserting a skewer—if it comes out clean, it's ready.
4. Let the sponge cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
5. For the pink sponge, line the same pan as before. Mix all the ingredients except the almond extract; fold in pink food coloring to achieve your desired shade. Pour into the prepared pan and bake similarly. Cool completely.
6. Trim two opposite edges of the almond sponge and one side of the pink sponge to create clean edges, then cut each sponge into four slices of equal height, based on the original sponge's thickness.
7. Once cooled and sliced, measure the slices’ lengths and trim the pink and almond slices to match.
8. Roll out the marzipan on a surface dusted with icing sugar until it's just over 20 inches wide and about 0.2 inches (0.5 cm) thick.
9. Warm the apricot jam and sieve it to smooth. Brush the marzipan with jam, then place one pink and one almond sponge side by side on one end of the marzipan, sticking them with more jam. Leave about 1.5 inches (4 cm) of marzipan at the end.
10. Spread jam on top of the sponges, then add the remaining pink and almond slices, alternating colors for a checkerboard pattern. Trim the marzipan to match the length of the cakes.
11. Gently lift the marzipan and smooth it over the assembled cake, leaving a small fold at the bottom. Trim the excess to match the cake’s size, then crimp the edges with your fingers or a fork.
12. (Optional) Use the tines of a fork to mark 10 evenly spaced slices across the cake for a decorative finish.

Wrap the finished Battenberg tightly in cling film or store in an airtight box for up to 3 days. For longer storage, it can be frozen for up to a month.

Chef’s tips & serving ideas

• For even sharper edges, refrigerate the assembled cake for 30 minutes before trimming and decorating.
• Serve slices dusted with a little icing sugar or alongside a cup of hot tea for a delightful treat.

Closing thoughts

Battenberg Cake isn’t just a dessert; it’s a celebration on a plate. Its bright colors and indulgent almond flavor make it a standout centerpiece for any occasion. With a little patience and a sprinkle of creativity, you can craft a beautiful cake that delights both the eyes and the palate. Enjoy every colorful slice!