Battenberg Cake – a delicious recipe with butter, sugar, eggs, flour, milk, apricot jam. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375.
2
Grease and line a swiss roll pan, folding paper down center to divide in half lengthwise.Cream together butter and sugar.
3
Beat in eggs.
4
Sift flour and fold into creamed mixture, with milk.
5
Spread half the mixture into one side of the pan.
6
Add a few drops of colour to the other half of mixture and spread the coloured half inthe other side of the pan.
7
Bake about 45 minutes.
8
This will result into two small, rectangular cakes.
9
Cut each cake in half lengthwise.
10
Warm jam and use to stick together cake pieces in a checkerboard fashion.
11
Sprinkle sugar over work surface on waxed paper.
12
Roll out almond paste on this surface and wrap around cake.
13
Crimp edges and make a diamond pattern on the top with a sharp knife.
1313
kcal
Calories
85
g
Fat
115
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces butter, 8 ounces sugar, 4 eggs, 8 ounces flour, and more.
Yes, Battenberg Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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