Battenberg Cake (Marzipan Wrapped Almond Sponge)
Battenberg Cake is instantly recognised by its neat checkerboard of pink and yellow sponge, held together with jam and sealed inside a smooth marzipan coat. Eac
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at delishglobe.com.
Cooking tools:
- Rolling pin
- Cake pan
- Cooling rack
- Hand mixer
- Fine-mesh sieve
- Sifter
- Kitchen scale
- Oven
- Mixing bowl
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Parchment paper
- Aluminum foil
Ingredients
- 140 g unsalted butter (softened)
- 140 g caster sugar
- 140 g self-raising flour
- 65 g ground almonds
- 3 medium free-range eggs
- ½ tsp almond extract
- ½ tsp vanilla extract
- Red or pink food colouring (gel preferred for vibrant colour)
- 3 tbsp apricot jam (warmed and sieved)
- 250 g marzipan (ready-to-roll)
- Icing sugar (for dusting)
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