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Battenberg Cake

Name: Battenberg Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 225g butter, softened; 225g caster sugar; 4 eggs; 225g self-raising flour; 1/2 tsp almond extract; pink food colouring for half the batter; 4 tbsp apricot jam, warmed; 400g marzipan

A distinctive British cake, checkered in pink and yellow sponge squares and wrapped neatly in a layer of marzipan.

Total time

55 min

Prep

30 min

Cook

25 min

Difficulty

hard

Cuisine

British

vegetarian

Ingredients

225gbutter, softened

225gcaster sugar

4eggs

225gself-raising flour

1/2 tspalmond extract

pink food colouringfor half the batter

4 tbspapricot jam, warmed

400gmarzipan

Instructions

Divide batter in half. Colour one half pink.

Bake each half in adjacent tins at 180°C for 25 minutes.

Trim to equal rectangles.

Sandwich with jam in a chequered pattern.

Wrap in rolled-out marzipan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

893

Protein

12.1g

Fat

51g

Carbs

100.1g

Fiber

1.7g

Sodium

415mg