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Battenberg Cake Recipe

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★★★★★

4.9 from 136 reviews

This classic Battenberg Cake features a beautifully patterned sponge, colored pink and plain, encased in sweet marzipan. The cake layers are moist and almond-flavored, held together with a thin layer of apricot jam, creating a striking checkerboard effect when sliced. Perfect for afternoon tea or special occasions, this visually stunning cake combines delicate almond notes with a sweet, tender crumb and the distinct texture of marzipan wrapping.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (50 g) almond flour
  • 1 1/2 teaspoons baking powder

Wet Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 teaspoon almond extract
  • 2 tablespoons whole milk
  • 4 drops (or more) pink food coloring

Assembly

  • Cooking spray (for greasing pan)
  • 1/2 cup apricot jam
  • 7 oz ready-to-roll marzipan

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan with cooking spray. Cut a 15-inch by 8-inch piece of parchment paper and fold it in half. Press the folded parchment into the pan so the crease creates a 1 1/2-inch high divider down the middle, effectively creating two compartments.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, and baking powder until well combined.
  3. Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter, granulated sugar, and kosher salt on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Beat in the almond extract until incorporated.
  4. Combine Wet and Dry Ingredients: Add the dry flour mixture and whole milk to the butter mixture. Fold gently with a rubber spatula until just combined, being careful not to overmix.
  5. Color Half the Batter: Transfer half of the batter (approximately 350 g) back into the now-empty dry ingredients bowl. Add 4 drops of pink food coloring and fold until the color is blended throughout. Add additional drops one at a time as needed to reach the desired pink tint.
  6. Fill the Pan: Spoon the pink batter carefully into one half of the prepared baking pan, smoothing it with an offset spatula or the back of a spoon. Fill the other half of the pan with the plain batter, smoothing the surface. Lightly tap the pan against the countertop to level the batter and remove air bubbles.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges are light golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
  8. Trim and Cut Cake: Transfer the colored cake to a cutting board. Using a sharp knife, trim 1/2 inch off all sides to create neat edges. Level the top if needed so it’s flat. Cut the cake in half lengthwise, resulting in two 7-inch by 1 1/2-inch logs. Trim the tops of the logs to make perfect squares. Repeat this process with the plain cake rectangle.
  9. Loosen Apricot Jam: Place the apricot jam in a small heatproof bowl. Microwave in 10-second increments, stirring each time, until the jam becomes spreadable and smooth, about 30 seconds total.
  10. Roll Out Marzipan: On a clean surface, lay out a 20-inch by 8-inch piece of plastic wrap. Arrange the marzipan on the plastic wrap and cover with a second layer of plastic wrap. Using a rolling pin, roll the marzipan between the plastic sheets to a 14-inch by 8-inch rectangle, making it thin and even. Remove and discard the top layer of plastic wrap.
  11. Assemble First Cake Layer: Spread a thin layer of apricot jam on top of the colored cake log using an offset spatula or butter knife. Place the colored cake, jam side down, in the center of the marzipan rectangle so it runs across the middle, dividing it in half. Spread jam on the three exposed sides of the cake log.
  12. Add Plain Cake Layer: Spread a thin layer of jam on the top of one plain cake log. Place the plain cake log jam side down directly next to the colored cake log on the marzipan, pressing the logs together gently. Spread jam on the two long exposed sides of the plain log.
  13. Stack Remaining Logs: Place the second colored cake log on top of the plain cake log, then spread jam on the exposed long sides. Repeat with the remaining plain cake log on top of the colored log, spreading jam on its exposed long sides as well.
  14. Wrap and Seal Cake: Using the bottom layer of plastic wrap as a guide, carefully lift and fold the marzipan up and over the sides of the assembled cake logs, encasing them tightly. Pinch the seam to seal the marzipan neatly.
  15. Chill the Cake: Roll the wrapped cake so the marzipan seam is on the bottom. Place in the refrigerator to chill and set, for at least 2 hours or preferably overnight.
  16. Final Trim and Serve: Remove the cake from the refrigerator and carefully unwrap. Trim the cake ends with a sharp kitchen knife for a clean finish. Transfer the Battenberg cake to a serving platter and slice to reveal the iconic checkerboard pattern.

Notes

  • Use room temperature ingredients for best mixing results and texture.
  • Adjust pink food coloring gradually to achieve your preferred shade without over-saturating the batter.
  • Trimming the cake cakes before assembly ensures neat, clean edges for an attractive checkerboard pattern.
  • Marzipan can be sticky to handle; rolling it between plastic wrap makes it easier to work with.
  • Chilling the cake overnight allows the flavors to meld and the marzipan to set firmly around the cake.
  • Store leftovers wrapped tightly in the refrigerator to maintain freshness. Bring to room temperature before serving for best flavor and texture.

Keywords: Battenberg cake, almond cake, marzipan cake, checkerboard cake, British dessert, layered cake, apricot jam, almond flavor

Find it online: https://kitchenbyclara.com/battenberg-cake-recipe/