Battenberg Cake

A battenburg is a rectangle cake made of two colours (pink and yellow cake) and placed like a checked pattern, covered in marzipan

It looks fancy but it is actually quite simple to make

You will need

175g/6oz Butter
175g/6oz Fine Sugar
3 Eggs
175g/6oz Self-raising flour
grated rind of 1 lemon
some drops of red food colour
2 tablespoons of lemon curd (or apricot preserves)
450g/1lb Marzipan
sugar for sprinkling

battenburg ingredients
  • Set oven to 180C/350F
  • Grease a 8″ square cake tin and divide down the middle with parchment/grease proof paper
square cake tin
  • Cream the sugar and butter together in a bowl until fluffy
butter and suagr
  • Gradually beat in the eggs
add the eggs
  • Add the flour and fold in until well mixed
cake batter
  • Split the mixture equally into two bowls 
  • In one, add the lemon rind, in the other add the red food colour until it turns pink
yellow and pink cake
  • Put mixtures separately into the two halves of the tin, bake for 35-40 minutes until risen and done
two cakes one pan
  • Leave on a wire rack to cool
yellow and pink cake
  • Trim and cut into 4 long strips, 2 of each cake
cake strips
  • using the Lemon curd or apricot preserves, sandwich the pieces together alternating the cake in two layers
battenburg
  • roll out the marzipan into a thin layer big enough to cover the cake on all 6 sides
  • Cover the outer sides with Lemon curd and wrap the marzipan around, pinching the edges together
  • Sprinkle the top with sugar
battenburg cake
  • Serve in slices
battenburg cake

This cake is light and fluffy and tastes so delish with the almond flavor of the marzipan, go on give it a try

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