From Thursday, 28 Apr 2022

Traditional Battenburg Cake

by Rob Baker

50 mins
Suitable for beginners
  • Ingredients

    • 350g softened butter
    • 350g caster sugar
    • 6 medium eggs
    • 200g self raising flour
    • 150g ground almonds
    • 2tbsp milk
    • Pink gel food colouring
    • Apricot jam
    • 1kg marzipan

  • 1. Preheat your oven to 180°C/160°C/gas mark 4 and grease and line two standard loaf tins.

    2. In the bowl of your stand mixer, cream together your butter and sugar until light, fluffy and pale in colour.

    3. Add the eggs, one at a time, mixing between each addition.

    4. Sieve the flour into the bowl and mix until just combined – be careful not to over-beat the mixture.

    5. Finally, add the ground almonds and stir through the mixture.

    6. Add the milk, if needed, to achieve a dropping consistency.

    7. Divide the mixture in half, spooning one half into one of the loaf tins.

    8. Add a small amount of pink gel food colouring to the remaining mixture and mix until the colour is evenly distributed.

    9. Spoon the pink mixture into the second loaf tin, before baking both for 45-50 mins, until a thin skewer inserted into the centre of the cakes comes out clean.

    10. Once the cake is baked, remove it from the oven and allow it to cool in the tin until room temperature.

    11. While the cakes are cooling, heat the apricot jam over a low heat until runny. Press the mixture through a metal sieve to remove any lumps and set aside to cool.

    12. Remove the cakes from the tins and trim any doming from the top of the cake (if you chill the cakes for around twenty minutes, you should find this part even easier).

    13. Trim the edges from the cakes and then brush the top of one of them with the apricot jam.

    14. Invert one cake onto the other, before slicing in half lengthways.

    15. Apply some more jam to the cut edge and then flip half of the cake and press back together to create the signature Battenberg chequerboard effect. If required, you can trim the edges of the cakes to neaten them up.

    16. Roll out your marzipan to between 3-5mm thick. Brush all of the long exposed edges of the cake with more apricot jam, before placing it on top of the fresh rolled marzipan.

    17. Wrap the marzipan around the cake, trimming where it meets to form a neat seam.

    18. Finally flip the cake over, so the seam is hidden underneath and trim the two ends to give you a neat finish.

    Alongside the queen celebrating her Platinum Jubilee this year, we are also celebrating Battenberg Day this week, so it only makes sense to have a go at a traditional Battenberg Cake here in the Kenwood Kids Club. This traditional chequerboard cake wrapped in marzipan is easier to achieve than you think, but it never fails to look super impressive. Why not whip one up to enjoy with your family and friends, or even to take along to your community’s Platinum Jubilee street party?

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