Battenberg cake

Don’t be alarmed by the Godzilla photo! The cake will not take on scary mutant life of its own after baking and grow into a terrifying monster. Or maybe it will… I don’t know – I simply lifted both the photo and the recipe from the Silverwood website. Perhaps it’s a metaphor? Perhaps the disproportionately large Battenberg in the picture means that the task may be daunting, but the rewards are great. More likely it’s just someone playing about with photoshop.


  • 175g (6oz) butter or margarine
  • 175g (6oz) caster sugar (plus a little extra for dusting)
  • 3 eggs
  • 175g (6oz) self-raising flour
  • a few drops of red food colouring
  • 3tbs apricot jam (pressed through a sieve to remove any bits)
  • 350g (12oz) marzipan


  1. Pre-heat the oven to 180°C (350°F) Gas mark 4. Assemble, grease and flour the Battenberg pan.
  2. Cream together the butter and sugar until light and fluffy. Gradually add the beaten eggs. Fold in the flour.
  3. Divide the mixture into two equal quantities, putting one half in a clean bowl. Add a few drops of red food colouring to one half of the mixture and gently mix until an even pink colour is achieved. Spoon the pink mixture into two sections of the tin, and the plain mixture into the other two sections.
  4. Place in the centre of the pre-heated oven and bake for 30-35 minutes, or until evenly coloured and firm to the touch. Allow the cake to cool in the tin.
  5. If the cake has risen above the top of the tin, use a serrated knife (such as Kuhn Rikon’s Colori sandwich knife) to cut across the top to remove excess cake. Carefully remove the cake from the tin.
  6. Brush the apricot jam onto the one long side of all four cake bars and join one plain and one pink slice together and then one pink and one plain on top creating a chequered pattern. Now brush the apricot jam over all the long sides.
  7. Roll out the marzipan on a pastry board or surface sprinkled with caster sugar, making a rectangle approx 20 x 30cm (8 x12"). Neaten the edges. Place the cake onto the marzipan so that one edge is lined up to the edge of the marzipan and completely wrap the marzipan around the cake. Use the end of a knife to press the edge of the marzipan seam together. Trim away any surplus marzipan and to make a neat cake, trimming both ends with a clean knife.


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