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Battenburg Cake Recipe

Battenburg Cake Recipe

Ingredients: Makes one 18 cm/7 in cake

175 g/6 oz/0.75 cup butter or margarine, softened
175 g/6 oz/0.75 cup caster (superfine) sugar
3 eggs, lightly beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
A few drops of vanilla essence (extract)
A few drops of raspberry essence (extract)
For the icing (frosting):
15 ml/1 tbsp raspberry jam (conserve), sieved (strained)
225 g/8 oz Almond Paste
A few glace (candied) cherries


Cream together the butter or margarine and sugar. Gradually beat in the eggs, then fold in the flour and vanilla essence. Divide the mixture in half and stir the raspberry essence into one half. Grease and line an 18 cm/7 in square cake tin (pan) and divide the tin in half by folding greaseproof (waxed) paper down the centre of the tin. Pour each mixture into one half of the tin and bake in a preheated oven at 180C/350F/gas mark 4 for about 50 minutes until springy to the touch. Cool on a wire rack.

Trim the edges of the cake and cut each piece in half lengthways. Sandwich together a pink and a vanilla piece on the bottom and a vanilla and a pink on the top, using some of the jam to fix them together. Brush the outside of the cake with the remaining jam. Roll out the almond paste into a rectangle about 18 x 38 cm/7 x 15 in. Press round the outside of the cake and trim the edges. Decorate the top with glace cherries.

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