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Battenburg cake is an English classic dessert for afternoon tea. Just follow the simple steps below to prepare it at home!
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 6
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.