cake Desserts


An English classic! This Battenberg cake consists of fluffy checked sponge all sandwiched together with jam and wrapped in thick almond marzipan.
I always get requests to make this for birthdays. A beautiful, flavourful cake that goes perfectly with a nice cup of tea.
This recipe actually makes two cakes. Sounds strange I know, but it’s easier to make two than it is to make one –

The Battenberg was originally invented in 1884 to celebrate the marriage of Princess Victoria, Queen Victoria’s granddaughter, to the German prince Louis of Battenberg. Since then, it has become a staple of traditional British baking, and its colorful checkered slices frequently appear on high-end tea trolleys.

Based on its colorful geometric appearance, this cake might seem complicated to make—but it’s actually very simple. Mix up a simple almond cake batter, tint half of it pink, and bake both cake batters side by side in a square cake pan, divided by folded parchment paper. The cooled cake is trimmed and cut into 4 even logs, which are brushed with jam, stacked to form a larger log, then rolled in bought marzipan to finish. No special tin, no buttercream to mix up, and no crazy complicated cake cutting.


For the sponge:

125g unsalted butter, softened

125g caster sugar

2 medium eggs, at room temperature

2 drops almond extract

100g self-raising flour

good pinch of salt

50g ground almonds

2 tsp milk

a few drops pink or red food colouring

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