Battenberg Cake

Ingredients

• •175g butter, softened
• •175g caster sugar
• •3 eggs
• •175g self-raising flour
• •1 tsp almond extract
• •2 tbsp milk
• •a few drops pink food colouring
• •4 tbsp apricot jam
• •350g marzipan
• •2 tbsp icing sugar

Directions

1. 1Preheat oven to 180°C and prepare a rectangular tin (20x30cm) with baking parchment and a divider down the middle.
2. 2Cream butter and sugar until light and fluffy, then beat in eggs one at a time with almond extract.
3. 3Fold in flour and milk, divide mixture in half, colour one half pink, then pour each into separate tin sections.
4. 4Bake for 25-30 minutes until a skewer comes out clean, cool completely then trim into strips.
5. 5Arrange strips in alternating checkerboard pattern, gluing together with apricot jam.
6. 6Roll out marzipan, wrap around the cake sealing with jam, then dust with icing sugar and serve in slices.

💡 Battenberg layers need equal thickness and clean edges; trim both cakes before joining so the marzipan wraps a true checkerboard instead of an uneven stack.

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