One of my all time favourite cakes is battenberg. Not only does it have the distinct flavour of almonds it is also coated in marzipan! Something I could quite literally eat straight from the packet.

I have wanted to make a battenberg cake for a while now and I gave it a whirl this weekend, thanks to Mary berry’s baking bible Surprisingly it came out better than expected.


  • 100g Softened butter
  • 100g caster sugar
  • 2 large eggs
  • 50g ground rice
  • 100g self raising flour
  • half level teaspoon baking powder
  • a few drops of almond essence
  • red food colouring


  1. Preheat the oven to 160°C/Fan 140°C/Gas 3. Grease an 18cm (7in) shallow square tin and line the base with baking parchment.
  2. Measure the butter, sugar, eggs, ground rice, flour, baking powder and almond extract into a large bowl and beat for 2 minutes
  3. Spoon half the mixture into the right half of the prepared tin as neatly as possible. Add a few drops of red food colouring to the remaining mixture to turn it a deep pink colour, then spoon this into the left half of the tin. Try to get the join between the 2 mixtures as neat as possible. Smooth the surface of each half. ** I divided my mixture into 2 bowls before this process and baked in 2 separate loaf tins, I did not have the required tin to hand**
  4. Bake in the pre-heated oven for about 30-40 minutes or until the cake is well risen, springy to touch and has shrunk slightly from the tin. Leave to cool in the tin for a few minutes and then turn out. Peel of the parchment and continue to cool on a wire rack.
  5. Trim the edges of the cake and cut into 4 equal strips – 2 pink and 2 plain. Gently heat the apricot jam in a pan and stick the strips together creating a chequerboard effect.
  6. Roll out the marzipan into an oblong, the length of the cake. cover the marzipan with apricot jam and place the cake in the centre and press the marzipan neatly around the cake. Score the cake with a criss cross pattern.


As I didn’t have a tin large enough I did mine in too separate tins. When I weighed the ingredients out I weighed them out and basically halved them into two bowls so I had 2 mixtures on the go. I found this easier than having to divided it up once the mixture was complete as I would have more than likely put more mixture in one side of the tin than the other! It worked out well!


It tasted great and went down rather well with a cup of tea!

Mummy Heart’s You



  1. October 7, 2013 / 9:55 am

    Ahhh that looks sooo yummy and pretty, but I can’t remember whether I really like batternburg or I don’t like it haha, not had it in years! L x

    • October 7, 2013 / 9:58 am

      Oh its lovely! One of my most favourite cakes of all time (although I do have a lot of favourites!) 😉

  2. October 7, 2013 / 9:48 pm

    I made my first ever Battenberg for the Macmillan Coffee Morning I held a couple of weeks ago. It turned out really well too.
    I have a friend who is getting married soon and she has asked me to make her 4 for her wedding do!

  3. cariemay
    October 9, 2013 / 5:11 pm

    Mmm it looks delicious – I always used to love taking apart the little squares when I was a child!

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