Battenberg Cake

A geometric checkerboard of moist sponge cake, held together by a thin layer of apricot jam. The marzipan provides a firm texture and a bold almond aroma that balances the sweetness.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 642
• Protein: 10 g
• Carbs: 81 g
• Fat: 31 g

Ingredients

• 87.5 g Wheat flour ( sifted )
• 87.5 g White sugar
• 87.5 g Minimum butter sweet ( at room temperature )
• 1.5 piece Egg ( beaten )
• 0.5 tsp Baking powder
• 75 g Apricot jam (extra or classic) ( warmed and strained )
• 0.5 tsp Vanilla extract
• 25 g Almond powder ( sifted )
• 200 g Marzipan ( room temperature )
• 0.5 pinch Pink food coloring ( gel or powder )

Instructions

1. Preparing the tin and batter

   Preheat oven to 180°C. Line a square tin with parchment paper, creating a central divider. Cream 175g of butter with 175g of sugar until the mixture is pale and airy.

2. Incorporation and coloring

   Incorporate 3 eggs one by one. Sift 175g of flour with 1 tsp of baking powder and 50g of ground almonds, then fold in gently. Divide the batter in two. Add a few drops of pink coloring to one half.

3. Baking

   Pour each batter on either side of the divider. Bake for 25 to 30 minutes. A skewer should come out clean. Cool completely on a wire rack before handling.

4. Trimming and assembly

   Trim the edges of both cakes to get two identical rectangles. Cut each rectangle in half lengthwise to get 4 batons. Heat the apricot jam and strain it through a sieve until smooth.

5. Final assembly

   Assemble the batons by alternating colors to form the checkerboard, using the jam as glue. Roll out the marzipan on a sugar-dusted surface. Wrap the cake tightly, trim the excess, and score the top with the back of a knife.

Chef's tips

• Don't skimp on trimming: the cake batons must be perfectly rectangular for a sharp checkerboard pattern.
• If the marzipan sticks to the rolling pin, use icing sugar instead of flour.

Storage

Keep for 3 to 4 days in an airtight container at room temperature. Avoid the fridge as it hardens the marzipan.