Battenburg Cake

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Oct 06, 2003

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 ******

—Shirley Hooker

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Oct 06, 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.

—BELINDA_AT_HOME

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16 Ratings

Apr 29, 2003

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.

—AILSA ROSE

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Dec 10, 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!

—SERENISM

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Aug 29, 2002

My husband always looks forward to Irish relatives bringing him one of these cakes when they visit, so I made this for him for his birthday. The cake was a little denser than he was used to and the marzipan coating was not the same bright, uniform yellow that the Irish bakers seem to be able to get, but all in all the cake was a success. It tasted quite good! It is not, however, something you just whip up in a couple of minutes. Set aside an evening.

—LCLARKE

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Feb 09, 2009

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

—OLGA

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Jul 02, 2009

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

—Virgilio Anderson

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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.

—Alfchick60

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Nutrition

Calories
646 kcal
32%

Carbohydrates
85.5 g
28%

Cholesterol
111 mg
37%

Fat
31.6 g
49%

Fiber
4 g
16%

Protein
10.6 g
21%

Sodium
209 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Battenburg Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 646
Calories from Fat: 285

% Daily Value *
Total Fat 31.6g 49 %
** Saturated Fat 11.4g 57 %
Cholesterol 111mg 37 %
Sodium 209mg 8 %
** Potassium 278mg 8 %
Total Carbohydrates 85.5g 28 %
Dietary Fiber 4g 16 %
Protein 10.6g 21 %
Sugars 59.2g
** Vitamin A 12 %
** Vitamin C 4 %
** Calcium 14 %
** Iron 27 %
** Thiamin 24 %
** Niacin 32 %
** Vitamin B6 5 %
** Magnesium 31 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.