Description
A traditional British cake made of two flavors of sponge, arranged in a checkered pattern and covered with marzipan.
Ingredients
Scale
- 4 oz (113g) butter, softened
- 4 oz (113g) sugar
- 2 large eggs
- 4 oz (113g) all-purpose flour
- 1 tsp baking powder
- 2 oz (57g) milk
- 1/2 tsp vanilla extract
- 2 oz (57g) cocoa powder
- Marzipan for covering
- Apricot jam for sealing
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a square baking tin.
- Mix butter and sugar until creamy.
- Add eggs one at a time, mixing well.
- Sift in flour and baking powder, then fold in.
- Divide the mixture into two bowls.
- Add cocoa powder to one bowl and mix.
- Pour both mixtures into the tin, side by side.
- Bake for 25-30 minutes until a skewer comes out clean.
- Let cool, then remove from tin.
- Cut the cake into rectangles and arrange in a checkered pattern.
- Brush with apricot jam and cover with marzipan.
Notes
- Use high-quality marzipan for better flavor.
- Ensure the cake is completely cool before covering.
- Store in an airtight container for freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: battenburg cake recipe, British cake, dessert recipe