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Battenberg Cake

By Charlotte Allen

There exists different interpretations, this is one with four panels, instead of the traditional nine.

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Ingredients

  • 175g softened butter
  • 175g sugar
  • 175g plain flour
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1/2 packet of yeast
  • 1 tbsp milk
  • Red food dye
  • Apricot jam
  • Marzipan

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Heat your oven to 180°C
Cream the butter with the sugar.
In another bowl, lightly whisk the eggs with the vanilla essence. Add this mixture to the butter with a whisk.
Sieve the flour with the yeast, gently fold into the mixture. Add the milk.
Separate the mixture into two batches, dye one a light pink colour.
Spread the mixtures on different baking trays, bake for 20-25 minutes.
Remove from the mold and leave to cool completely.
(If you're cakes have risen unevenly, trim until equal). Slice the cakes into 4 rectangles.
Roll the marzipan on a non-stick surface so it is enough to cover the cake.

Step 2

Roll the marzipan on a non-stick surface so it is enough to cover the cake.
Assemble the biscuits with the help of the apricot jam.
Cover with marzipan.

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