Battenberg Cake

Battenberg is one of those child-appealing cakes which looks pretty and, when bought in a shop, probably tastes of nothing but sugar.  Perhaps it was for this reason I always refused to buy one for my children, saying that I could make it... but never did!  Having recently been reminded of this, and realised how much I was depriving my (now adult) sons, I thought I'd better repair the damage before it was too late.  This is especially for William, who ate my test sample with speed and delight - so much so that I think I'll have to make another one.... as you can see, my rectangles weren't absolutely precise, but it still tasted great!  If made with spread instead of butter this could be dairy-free (and gluten-free too if you used a flour blend).

Battenberg Cake

Battenberg Cake

3 large fresh eggs

6oz/150g  sieved self raising flour

6oz/150g  caster sugar

6oz/150g  butter or spread at room temperature

½ tsp vanilla essence

pink colouring (Dr Oetker’s tube shocking pink works best)

1 jar raspberry/strawberry jam (sieve if it has lumps!)

1 packet ¾ lb/350g or so almond paste

caster sugar

Preheat oven to 180 deg C, and line a Swiss roll tin (12” x 8” or slightly smaller) with parchment, making a wall of parchment in the middle to keep the two colours apart.  Secure it with metal paper clips.  This is crucial!

In a food processor or Kenwood, blend the cake ingredients together except for the colouring and then beat until pale and fluffy.   Put half into one side of the tin, then colour the second half and pour it into the other side.   Try to make sure it is half!   Cook for 15-25 minutes (depending on the heat of your oven) until risen and golden brown.  To test, the cake should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Tip the cakes out of the tin onto a wire rack and leave to cool.  When cool, trim the long slabs so that they are (roughly) the same size and cut each flat rectangle longways.  Spread the sides with jam and stick together so you get the chequerboard effect.  Roll out the almond paste/marzipan in caster sugar so it doesn’t stick to the board.   Now spread jam on the almond paste in a long strip about 1”/25mm in from one side and place the cake onto it.  Spread more jam around the sides and top of the cake, bend up the edge of the paste and roll it so you wrap the almond paste around the cake.  Trim the edges and pat the cake gently so it sticks together.   Score the top of the cake with a knife to make a criss cross pattern.