Reviewer:

Lcoop

Cooking Level: Intermediate

Reviewed: Dec. 9, 2009

okay this is absolutely biased because this is the only battenburg i'd ever tried. All my English friends loved it and it was really easy to make! Variation: Try flavouring the pink parts with strawberry essence and using strawberry jam! The result is amazing! YOu get a vanilla strawberry battenburg with delicious strawberry jame. Simply divine!

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Reviewer:

SERENISM

Cooking Level: Intermediate

Reviewed: Jun. 28, 2009

Nyum nyum nyum - absolutely delicious! Battenburg cake is my favourite. Virgilio Anderson

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2 users found this review helpful

Reviewer:

Virgilio Anderson

Reviewed: Feb. 9, 2009

The cake itself is very tasty, however the icing is too sweet, beware. We took the icing off and ate the cake.

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Reviewer:

OLGA

Reviewed: Feb. 14, 2006

i made this with my sister today. the cake itself was nice but it doesn't taste the same as Mr Kipling's battenburg! I was a bit scared to attempt the marzipan so i just bought some. I would do it again though.

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Reviewer:

Alfchick60

Cooking Level: Beginning

Reviewed: Oct. 6, 2003

I am only 14 but my Mum was a successful cook and I have entered many shows and cook at least 3 new things a week, cooking is definitely my passion and takes a lot of my time. This cake was luscios to eat and positively made my mouth water at the first bite. It was extremely light and fluffy, it is probably the nicest Battanburg I have ever made. The downside is I would recommend it only to fairly experienced as it is quite difficult to make nicely. Although it is fairly easy to make it taste nice the presentation is quite hard to get to look good. It is quite fiddley to make the different colours nice and even. If you've never made a Battenburg beforre don't be crestfallen if your first try looks a flop (mine was), it comes with practise.

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Reviewer:

BELINDA_AT_HOME

Reviewed: Jun. 12, 2003

This recipe was great! It tasted just like the mini-battenburgs I had at a tea in England. Thank you for the recipe :)

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Reviewer:

Reviewed: Sep. 27, 2002

GREAT recipe - easy to make. Coming from England, now in Canada, this is very authentic - however, you must spread the apricot jam on the marzipan with a pastry brush before you wrap the cake in it - this helps it to stick to the cake and it also tastes delicious! Try it with raspberry jam too for an alternative. Also, the cake mix looks too stiff even with a little milk - but you need the cake to be firm and hold it's shape - so don't be fooled !!! The recipe is "spot on". Excellent ******

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Reviewer:

Shirley Hooker

Reviewed: Jun. 24, 2002

Have made this cake three times now, each time it was a great success. I found it easier to roll the marzipan out between two sheets of glad wrap, which also helped when covering the sponge. I also added almond essence instead of vanilla. Will definately make again.

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11 users found this review helpful