Description
A classic British cake featuring a checkerboard pattern of pink and yellow sponge, wrapped in marzipan.
Ingredients
Scale
- 200g unsalted butter
- 200g sugar
- 4 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Red food coloring
- 250g marzipan
- Apricot jam
Instructions
- Preheat your oven to 180°C (350°F).
- Grease two 8-inch square cake pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Mix in flour and baking powder.
- Divide batter in half; color one half with red food coloring.
- Pour batters into prepared pans.
- Bake for 25-30 minutes until a skewer comes out clean.
- Let cakes cool, then cut into strips.
- Assemble in a checkerboard pattern, using apricot jam to stick layers together.
- Wrap the cake in marzipan.
Notes
- Ensure cakes are completely cool before assembling.
- Use a sharp knife for clean cuts.
- Marzipan can be rolled out for a smoother finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Battenburg Cake, British Cake, Marzipan Cake