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

Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

645.7 calories; protein 10.6g 21% DV; carbohydrates 85.5g 28% DV; fat 31.6g 49% DV; cholesterol 102.7mg 34% DV; sodium 208.8mg 8% DV. Full Nutrition

Reviews (22)

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Most helpful positive review

Rating: 5 stars
10/06/2003
GREAT recipe - easy to make. Coming from England now in Canada this is very authentic - however you must spread the apricot jam on the marzipan with a pastry brush before you wrap the cake in it - this helps it to stick to the cake and it also tastes delicious! Try it with raspberry jam too for an alternative. Also the cake mix looks too stiff even with a little milk - but you need the cake to be firm and hold it's shape - so don't be fooled!!! The recipe is "spot on". Excellent Read More
(40)

Most helpful critical review

Rating: 1 stars
02/28/2019
I’ve Made numerous battenbergs, but this was the first time I used this recipe. It was heavy as a brick Read More
(2)
26 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/06/2003
GREAT recipe - easy to make. Coming from England now in Canada this is very authentic - however you must spread the apricot jam on the marzipan with a pastry brush before you wrap the cake in it - this helps it to stick to the cake and it also tastes delicious! Try it with raspberry jam too for an alternative. Also the cake mix looks too stiff even with a little milk - but you need the cake to be firm and hold it's shape - so don't be fooled!!! The recipe is "spot on". Excellent Read More
(40)
Rating: 4 stars
10/06/2003
I am only 14 but my Mum was a successful cook and I have entered many shows and cook at least 3 new things a week cooking is definitely my passion and takes a lot of my time. This cake was luscios to eat and positively made my mouth water at the first bite. It was extremely light and fluffy it is probably the nicest Battanburg I have ever made. The downside is I would recommend it only to fairly experienced as it is quite difficult to make nicely. Although it is fairly easy to make it taste nice the presentation is quite hard to get to look good. It is quite fiddley to make the different colours nice and even. If you've never made a Battenburg beforre don't be crestfallen if your first try looks a flop (mine was) it comes with practise. Read More
(30)
Rating: 5 stars
04/29/2003
Have made this cake three times now, each time it was a great success. I found it easier to roll the marzipan out between two sheets of glad wrap, which also helped when covering the sponge. I also added almond essence instead of vanilla. Will definately make again. Read More
(19)
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Rating: 5 stars
12/10/2009
okay this is absolutely biased because this is the only battenburg i'd ever tried. All my English friends loved it and it was really easy to make! Variation: Try flavouring the pink parts with strawberry essence and using strawberry jam! The result is amazing! YOu get a vanilla strawberry battenburg with delicious strawberry jame. Simply divine! Read More
(13)
Rating: 5 stars
08/29/2002
My husband always looks forward to Irish relatives bringing him one of these cakes when they visit so I made this for him for his birthday. The cake was a little denser than he was used to and the marzipan coating was not the same bright uniform yellow that the Irish bakers seem to be able to get but all in all the cake was a success. It tasted quite good! It is not however something you just whip up in a couple of minutes. Set aside an evening. Read More
(7)
Rating: 4 stars
02/09/2009
The cake itself is very tasty however the icing is too sweet beware. We took the icing off and ate the cake. Read More
(4)
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Rating: 4 stars
02/14/2006
i made this with my sister today. the cake itself was nice but it doesn't taste the same as Mr Kipling's battenburg! I was a bit scared to attempt the marzipan so i just bought some. I would do it again though. Read More
(3)
Rating: 5 stars
08/29/2002
I usually buy this cake from a local shop that imports British foods. This cake tastes just as good as the one from the store! Thanks a lot. Read More
(3)
Rating: 5 stars
07/02/2009
Nyum nyum nyum - absolutely delicious! Battenburg cake is my favourite. Virgilio Anderson Read More
(3)
Rating: 1 stars
02/28/2019
I’ve Made numerous battenbergs, but this was the first time I used this recipe. It was heavy as a brick Read More
(2)