Prep 15 mins
Cooking 25 mins
Serves 8
A true teatime classic, Battenberg cake is as charming as it is recognisable. Soft vanilla and almond sponge is baked in contrasting colours, then carefully assembled into its signature checkerboard pattern, held together with sweet jam and wrapped in a smooth layer of marzipan.
Perfect for afternoon tea, celebrations or nostalgic baking days, this elegant Battenberg cake is as enjoyable to slice as it is to serve. Each neat square reveals the iconic pattern inside, making it a beautiful centrepiece for the table and a delightful treat to share.
Serve in tidy slices with tea or coffee and enjoy a timeless bake that never goes out of style.
Preheat the oven to 180oC and grease and line two 8-9 inch square baking tins.
In a large mixing bowl, combine the butter, sugar, eggs, oil, milk and almond extract and whisk until smooth.
Sift in the flours and add the baking powder and salt. Stir until a smooth batter forms.
Divide the batter in half, and add pink food dye to one half of the mixture.
Add the batters to their tins and bake in the oven for 25 minutes or until cakes spring back when touched.
Allow to cool briefly in the tin before turning out onto a cooling rack to cool completely.
Cut one cake in half one way, and then into 4 pieces along the other edge, to make 8 even rectangles. Do the same with the other cake.
Roll the marzipan out to 1/4-1/2cm thickness.
Add the jam to a bowl and microwave briefly to thin slightly. Spread this onto the marzipan.
Lay one of the pink rectangles on the marzipan, with a plain cake rectangle next to it. Then alternate colours on the next layer to form a checker pattern, using jam between the cakes to secure as needed.
Shape the marzipan around the cake and trim the excess to use again.
Complete with remaining cake and marzipan until you have 4 mini Battenberg cakes.
