Battenberg cake

Prep: 30 mins
Cook: 25 mins
Battenberg cake
This cake is always well received by visitors and with the bright colours is often loved by kids. 

100g (3½ oz) apricot jam
150g (5oz) cold butter, cubed
150g (5oz) caster sugar, plus extra for sprinkling
150g (5oz) plain floor
1 heaped tsp baking powder
Pinch of salt
3 medium eggs
Few drops of both yellow and pink (or red) food colouring
Icing sugar, for dusting
250g (9oz) golden marzipan

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line the tins with baking paper.

Gently heat the jam in a small pan. Once jam is warm, remove from heat and set aside to cool.

Place the sugar, flour, butter, baking powder and salt into an electric mixer and mix until breadcrumbs are formed.

Then add the eggs, one by one, and beat the mixture after each egg is added.

Divide the mixture into two bowls. Add yellow food colouring to one bowl and pink to the other.

Pour the yellow mixture into one tin and the pink into the other and bake for 20-25 minutes.

Leave to cool for 10 minutes. Then sprinkle sugar onto some baking paper and put on a wire rack. Turn the cakes onto the paper and leave to cool completely.

Once they have cooled, peel away the baking paper and cut the sponges down the centre (horizontally with longest side facing you). Then stick the pieces together with apricot jam.

Sprinkle some icing sugar on your work top and knead the marzipan onto the sugar until softened. Roll out the marzipan so it is large enough to cover the sponge

Spread apricot jam on one side of the cake and then press onto the edge of the marzipan. Then spread the jam across the other sides of the cake and roll the marzipan around the cake, pressing down as you go along.

Leave to harden for 15 minutes.

Serves
8

Preparation Time
30 minutes

Cooking Time
25 minutes

Main ingredients
Flour, Eggs

Recipe Type
Party Food, Cakes & Baking

Special Info
Nut free, Pregnant Mums

Level of Difficulty
Easy

For this recipe you will need 2 loaf tins, 22cm x 12cm.

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