Recipes

Battenburg cake: A beautiful sponge that’s tasty and photogenic

Baking is one of the world’s true joys. With thousands of different desserts and breads to bake, you always have something to do. However, sometimes there comes a recipe that catches your attention more than others. This Battenburg cake is a simple sponge cake held together by jam and almond paste rather than the usual…

Baking is one of the world’s true joys. With thousands of different desserts and breads to bake, you always have something to do. However, sometimes there comes a recipe that catches your attention more than others. This Battenburg cake is a simple sponge cake held together by jam and almond paste rather than the usual marzipan. When cut in cross-section displays a distinctive two-by-two check pattern alternately coloured pink and yellow.

Battenburg cake suggestions

The sponge is simple to make and the details come with assembly. You can either use a cake tin divider or greased paper to separate the light vanilla cake with the raspberry. As not many people like marzipan, this cake is held together in a perfect square by almond paste which is still light in flavour but compliments the styles of cake with the sweet jam filling. Get the camera ready as you put the kettle on because you’re going to be taking lots of photos.

ALSO READ: Frosted walnut cake

Baking has never been so fun and our Battenburg cake is colourful, tasty and provides a fun time when making and eating this sweet treat.

Battenburg cake recipe

5 from 1 vote

Recipe by Gary Dunn
Course: DessertCuisine: BritishDifficulty: Easy

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

20

minutes

Ingredients

  • 170 g butter

  • 170 g castor sugar

  • 3 eggs, lightly beaten

  • 225 g self-raising flour, sieved

  • 1-2 drops vanilla essence

  • 1-2 drops raspberry essence

  • For the covering:
  • 1 tbsp seedless jam

  • 225 g almond paste

  • glace cherries and pineapple

Method

  • Grease and line a 15cm square cake tin. Divide the tin by placing a piece of folded grease-proof paper down the centre.
  • Seive the flour and salt together. Add the butter cut into small pieces. Rub in with fingertips until mixture resembles breadcrumbs. Add a bit of water and mix with palette knife until mixture holds together but is not sticky. Knead well.
  • Divide the mixture, add vanilla essence to one half and raspberry to the other. Put each mixture into one half of the tin and bake in a preheated 180°C oven for about 50 minutes. Turn out and cool on a wire tray.
  • Trim the cakes and cut each into two even-sized lengths. Sandwich together with jam alternating the colours.
  • Soften the jam by gently warming and brush the long outside edges.
  • Roll the almond paste into a rectangle large enough to cover the cake. Wrap paste round the cake and seal the join well.
  • Criss-cross score the top and flute the edges, decorate with glace cherries and pineapple.

Notes

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Do you want to make more cake and dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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