Battenburg Cake

Battenburg Cake

Battenburg Cake

Battenburg cake is an English classic dessert for afternoon tea. Just follow the simple steps below to prepare it at home!

November 19, 2018

Type of dish

Dietary Consideration

serves for

6

total time

2 HR 0 MIN

ingredients

almond paste
225 g
butter
100 g, unsalted, softned
sugar
100 g
Flour
100 g
Rice
60 g, ground
Eggs
2, lightly beaten
apricot jam
3-4 tbsp
Baking powder
half tsp
almond essence
red food colouring

Preparation

How to make a delicious battenburg cake

  • Pre-heat oven to 170°C/Gas 3. Grease and line an 18 cm/7 inch shallow square baking tin with buttered greaseproof paper.
  • Whisk together the butter and sugar until light and creamy.
  • Add the beaten eggs gradually with a little of the flour.
  • Fold in the remaining sieved flour, ground rice, flour, baking powder and a few drops of almond essence.
  • Spoon half the mixture into one half of the prepared baking tin.
  • Use a strip of buttered greaseproof paper to create a barrier.
  • Add a few drops of the red food colouring to the remaining mixture to turn it a rich pink colour.
  • Spoon into the other half of the tin, smoothing the surface.
  • Bake for 35-40 minutes or until well risen and is springy to the touch and has shrunk slightly in the tin.
  • Turn out and cool on a wire rack.

Finish the cake

  • When cool, trim the edges and cut lengthwise into four equal parts.
  • Place the jam into a saucepan and heat gently to melt.
  • Brush the portions of cake with the jam to stick them together so it forms a chequerboard effect.
  • Roll out the almond paste into a rectangle, make sure it is long enough to wrap around the cake.
  • Brush the outside of the cake with jam.
  • Press the almond paste around the battenburg cake, dampening the edges lightly to form a neat join at one of the corners of the cake.

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