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!

19 November, 2018
Average: 1.8 (4 votes)

Type of dish

Dietary Consideration

serves for


total time

2 HR 0 MIN


Almond Paste
225 g
100 g, unsalted, softned
100 g
All Purpose Flour
100 g
Rice Vinegar
60 g, ground
2, lightly beaten
Apricot Jam
3-4 tbsp
Baking Powder
half tsp
Almond Extract
Food Coloring


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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