Battenburg – Weekly Bake Number 41

I chose to make the traditional flavoured Battenburg as I had never made one before, only made a coffee and walnut variation. There are many different variations of this cake now. It can be quiet a quick and easy bake but can still look impressive if your short for time by using ready made marzipan. I chose to make my own which was a little bit of  a fail as the almond paste was way to sticky and I had to alter the amounts quite a bit, I think my problem was the size of my egg was too big.  For this bake I used Mary Berry’s recipe from her Baking Bible recipe book with a few adjustments.

I used a special battenburg tin which has dividers that slot into each other which prevents the colours from mixing which helps a lot however does require extra greasing. They can be bought from Amazon or Lakeland. The sizing is slightly different as I used a 21.5cm x 15.5cm tin.


  • 100g of Softened butter
  • 100g of Caster sugar
  • 2 Large eggs
  • 50g Ground rice
  • 100g of Self Raising flour
  • Red food colouring
  • 3-4 Tbsp of apricot Jam
  • 225g of Almond paste or Marzipane


  1. Pre-heat the oven to 160/140 fan degrees celsius. Grease an 18cm square tin and line the base with baking parchment.
  2. Weigh the butter and sugar and cream together until smooth. ( I like to use the creaming method for most cakes as I think it keeps them much lighter).
  3. Weigh the flour and ground rice and eggs and add them to the butter and sugar mixture and mix until all come together.
  4. Spoon half the mixture into another bowl and add colourings. (Mary’s recipe also uses almond extract but I do not like the artificial taste).
  5. Once colour is mixed in spoon the mixture into the tin, if using a normal square tin try to keep the edge where the colours join as neat as possible.
  6. Bake in the oven for about 25 minutes until the cake is soft and spongy. Leave to cool for a few minutes then remove from tin and allow to cool down fully on a wire rack. (Whilst the cake was cooking and cooling I made the almond paste to cover it- see recipe below).
  7. Once cooled cut the cake into four equal strips, 2 of each colour. The edges of the cake may need trimming to create neat lines. Warm the apricot jam in a heatproof bowl in the microwave, brush the cake with it and assemble.
  8. Roll out almond paste/marzipan long enough to wrap round the cake, to finish score the top of the cake with a criss cross pattern.

Almond Paste Recipe 

The Mary Berry Recipe makes 675g which is large amount so I made a third of the recipe however I think this is why I had some issues with the almond paste being  very sticky!


  • 75g of Ground almonds
  • 75g of Caster sugar
  • 75g of Icing sugar
  • 1 Small egg.


  1. Mix the ground almonds and both sugars together then add the egg.
  2. Knead together to form a stiff paste. Do not over knead. If too sticky add more almonds and sugar.
  3. Wrap in cling film and store in fridge until needed.
  4. Once ready to use, dust surface with icing sugar and roll to out long enough to wrap round the cake.

Overall this recipe was good however I originally think our oven got to hot so the cake was a little dry. I would like to try a new flavour of lemon and pistachio.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s