Battenburg Cake Recipe
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Battenburg Cake

By: Carol  
"This is a fancy tea cake with marzipan."

Rating: This weblink has been rated 14 times with an average star rating of 4.6 Read Reviews (12)

Rate/Review | 292 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr 30 Min

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Original Recipe Yield 2 layer cake
 

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 drops red food coloring
  • 1 cup apricot preserves
  •  
  • 2 cups ground almonds
  • 3 cups confectioners' sugar
  • 1 egg, room temperature
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon almond extract

Directions

  1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
  2. Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
  3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
  4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
  5. To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
  6. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 646 | Total Fat: 31.6g | Cholesterol: 111mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2003 by BELINDA_AT_HOME 
I am only 14 but my Mum was a successful cook and I have entered many shows and cook at least... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2003 by Shirley Hooker 
GREAT recipe - easy to make. Coming from England, now in Canada, this is very authentic -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2003 by AILSA ROSE 
Have made this cake three times now, each time it was a great success. I found it easier to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by LCLARKE 
My husband always looks forward to Irish relatives bringing him one of these cakes when they... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by YUCKY 
It takes time and a little bit of patience, but it's worth it. Almond paste is very tasty. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2006 by Alfchick60 
i made this with my sister today. the cake itself was nice but it doesn't taste the same as Mr... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by MERRIE JO GRIFFIN 
Made this cake for my boyfriend for Christmas. His family was from England and this was as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by TRIS ASIMOV 
I usually buy this cake from a local shop that imports British foods. This cake tastes just as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2009 by SERENISM 
okay this is absolutely biased because this is the only battenburg i'd ever tried. All my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by Virgilio Anderson 
Nyum nyum nyum - absolutely delicious! Battenburg cake is my favourite. Virgilio Anderson MORE

 
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