England
Battenberg cake
Pink and yellow checkerboard sponge wrapped in marzipan. Tea time geometry.
90 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayCheckerboard almond sponge in marzipan.
The original506kcalsame
8 gproteinsame
3 gfibresame
90minutessame
Classic Battenberg cake.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Cream the butter and sugar until fluffy, beat in the eggs, then fold in the flour, ground almonds, baking powder, vanilla and milk.
- 2Divide the batter in two and tint one half pink with a few drops of food colouring.
- 3Bake in a 20 cm square tin divided with folded foil, at 175°C for 25 to 30 minutes.
- 4Cool, trim the edges and cut each sponge into two long strips of equal size. Stick together in a checkerboard with warm jam.
- 5Roll the marzipan thin, brush with jam, wrap tightly around the cake and crimp the top edges. Trim the ends.
Serve it like this
Slice to show the checkerboard and serve on a plate with tea.