Battenburg Cake

4.5
(32)
28 Reviews
15 Photos

This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan.

Submitted by Carol
Updated on September 1, 2022
close up view of a slice of pink and white Battenburg Cake next to a loaf of Battenburg Cake that's yellow on the outside on a white plate
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Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
12
Yield:
2 layer cake
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 cup butter, softened

  • 1 cup white sugar

  • 3 eggs

  • ¼ teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ⅛ teaspoon salt

  • 2 drops red food coloring

  • 1 cup apricot preserves

  • 2 cups ground almonds

  • 3 cups confectioners' sugar

  • 1 egg, room temperature

  • 1 ½ teaspoons lemon juice

  • ¼ teaspoon almond extract

Directions

  1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.

  2. Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.

  3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.

  4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.

  5. To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.

  6. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

56 home cooks made it!

Nutrition Facts (per serving)

646 Calories
32g Fat
86g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 646
% Daily Value *
Total Fat 32g 41%
Saturated Fat 11g 57%
Cholesterol 103mg 34%
Sodium 209mg 9%
Total Carbohydrate 86g 31%
Dietary Fiber 4g 14%
Total Sugars 59g
Protein 11g 21%
Vitamin C 3mg 3%
Calcium 115mg 9%
Iron 3mg 15%
Potassium 278mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.