Battenberg Cake Recipe

A colorful light sponge cake covered with marzipan.


8 ounces butter
8 ounces sugar
4 eggs
8 ounces flour
4 tablespoons milk
3 tablespoons apricot jam
8 ounces almond paste
red food coloring
1 sheet parchment paper


Preheat oven to 375 degrees.

Grease and line a swiss roll pan, folding paper down center to divide in half lengthwise.

Cream together butter and sugar. Beat in eggs.

Sift flour and fold into creamed mixture, with milk.

Spread half the mixture into one side of the pan.

Add a few drops of colour to the other half of mixture and spread the coloured half inthe other side of the pan.

Bake about 45 minutes. This will result into two small, rectangular cakes.

Cut each cake in half lengthwise.

Warm jam and use to stick together cake pieces in a checkerboard fashion.

Sprinkle sugar over work surface on waxed paper.

Roll out almond paste on this surface and wrap around cake.

Crimp edges and make a diamond pattern on the top with a sharp knife.