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Perfect Classic Battenburg Cake

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A classic British dessert featuring a vibrant pink and yellow checkerboard almond-flavored sponge wrapped in chewy marzipan and filled with apricot jam. Perfect for afternoon tea and special occasions.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (125 g) all-purpose flour, sifted (or cake flour for softer crumb)
  • 1 tsp (4 g) baking powder
  • 1 tsp almond extract
  • A few drops red food coloring
  • ½ cup (160 g) apricot jam, warmed and strained
  • 14 oz (400 g) marzipan

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) square baking pans with parchment paper.
  2. Cream 1 cup (225 g) softened unsalted butter with 1 cup (200 g) granulated sugar until pale and fluffy, about 4-5 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together 1 cup (125 g) all-purpose flour and 1 tsp (4 g) baking powder.
  5. Gradually fold the dry mixture into the wet batter using a spatula, being careful not to overmix.
  6. Divide the batter evenly into two bowls. Add 1 tsp almond extract to both. Add a few drops of red food coloring to one bowl and fold gently to color.
  7. Pour each batter evenly into the lined pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Let the sponges cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Using a sharp knife, cut each sponge into 4 even strips lengthwise, yielding 4 pink and 4 yellow strips.
  11. Warm about ½ cup (160 g) apricot jam and brush a thin layer on one side of each strip.
  12. Stick pink and yellow strips alternately side-by-side to form a square block and press gently to adhere.
  13. Roll out 14 oz (400 g) marzipan on a surface dusted lightly with powdered sugar to a rectangle slightly larger than the checkerboard block.
  14. Place the cake block in the center and fold the marzipan over to seal the cake. Trim edges if needed.
  15. Wrap the cake in plastic wrap and chill for at least 1 hour before slicing into thick squares.

Notes

Use almond flour instead of all-purpose flour for a gluten-free version (texture will be denser). Apricot jam can be substituted with raspberry jam for a tangier flavor. For dairy-free, replace butter with vegan margarine and eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Keep sponge and marzipan cool for easier handling. Use a serrated knife with gentle sawing motion for clean strips. Let the cake rest overnight for better flavor melding.

Nutrition

Keywords: Battenburg cake, checkerboard cake, almond sponge, marzipan cake, apricot jam cake, classic British dessert, afternoon tea cake

Find it online: https://larameals.com/perfect-classic-battenburg-cake-recipe-easy-homemade-checkerboard-pattern-tutorial/