battenburg cake recipe card

Battenberg cake
Serves 8-12
Ingredients
For the cake:
225g organic butter
225g caster sugar
4 free range eggs
225g organic self raising flour
85g ground almonds
1 tsp organic vanilla extract
pink food colouring paste
2 tbsp Apricot jam
500g marzipan
Method
For the cake:
1. Pre-heat the oven to 180 degrees and grease and line 2 1lb loaf tins.
2. In a large bowl, mix all of the ingredients with a hand held electric whisk until well
combined, light and fluffy.
3. Using a weighing scales, split the mixture in half, transferring half into a separate bowl.
4. Add pink food colouring to one half, folding it through until the desired colour is
achieved.
5. Pour the plain mix into one loaf tin and the pink mix into the other cake tin.
6. Bake for 18-25 minutes, depending on your oven. The cakes are cooked when a skewer
comes out clean. The cakes should be taken out as soon as the centre is cooked.
7. Allow the cakes to cool.
To assemble:
1. Warm the apricot jam, then push it through a sieve.
2. Cut each cake in half along the length of the cake – you should end up with 4 long
strips of cake about an inch square each, 2 pink, 2 standard.
3. Roll out the marzipan into an oblong shape about 3mm thickness. It should be large
enough to wrap around the cake entirely leaving the end exposed.
4. Use the apricot jam to stick a standard and pink cake strip to the marzipan, then, while
the marzipan is still flat on the work top, use those cakes strips as a guide to trim the
marzipan. It's much easier to do that now than when it's wrapped around the cake!
5. Cover the cakes with apricot jam and add the final two cake strips, then cover the
whole lot in apricot jam.
6. Wrap the marzipan up the sides of the cake and seal on top, trimming if you need to.
Pinch the marzipan together then turn the cake over and smooth with your hands to
remove any lumps and bumps.