How to make battenberg cake – recipe – Felicity Cloake’s Masterclass

Step by step, square by square, here’s how to make a perfect version of this old-school teatime favourite
Felicity CloakeWed 16 Oct 2024 07.00 EDTShareMark Kermode once claimed that this gaudy, chequerboard cake exists solely in Alan Bennett dramas. And though it has since popped up on Bake Off, and was tipped to make a comeback for the Queen’s platinum jubilee in 2022, I still rarely see battenberg for sale, unless you count the exceedingly good variety. Not to throw any shade on Mr Kipling, but mine’s even better.
Prep 10 min Cook 1 hr Makes 2 cakes, or 1 large one
175g room-temperature butter, plus extra for greasing175g caster sugar 1 pinch salt 170g plain flour 2¼ tsp baking powder 20g freeze-dried raspberries (see step 3)3 eggs, beatenA little milk A few drops of almond essence 75g blanched almonds Raspberry jam, to coat For the marzipan (or use 450g shop-bought)200g ground almonds 100g icing sugar, sifted100g caster sugar 1 egg, separated1 tbsp amaretto, or brandy, whisky or lemon juice
1 A note on the kit A special battenberg tin. View image in fullscreenYou don’t need a bespoke battenberg tin to make this cake, but it does guarantee evenly-sized blocks.You can buy special battenberg tins, and if you develop a taste for chequerboard cakes in general, they can be a good investment, but you certainly don’t need one to make a respectable battenberg. For this, grease and line the base of a roughly 18cm x 28cm tin, and heat the oven to 200C (180C fan)/390F/gas 6.
2 Beat the butter, sugar and saltView image in fullscreenPut the butter in a large bowl or food mixer, beat briefly to soften, then add the sugar and salt and continue to beat until the mix is pale and voluminous – this will take about five minutes with mechanical beaters, and longer by hand. In a second bowl, whisk the flour and baking powder.
3 Crush the dried raspberriesGrind the raspberries, if using, to a powder in a mortar, or with a rolling pin or mini chopper, then pass through a sieve.
Crush the dried raspberries. Grind the raspberries, if using, to a powder in a mortar, or with a rolling pin or mini chopper, then pass through a sieve. View image in fullscreenFreeze-dried raspberries are easily found online and on the baking aisle of large supermarkets, but you could just tint the cake with colouring, if you prefer, or swap in rose, cherry or another fruit or flower of your choice.
4 Combine the batter ingredientsGradually beat the eggs into the butter and sugar mixture, then, with a large metal spoon or thin, flexible spatula, gently fold in the flour mix until you see no dry patches, taking care to knock out as little air as possible.
View image in fullscreenThe batter should drop slowly from a raised spoon, so add a little milk if it’s too thick.
5 Divide and flavour the batterDivide the batter in half between two bowls, weighing them to ensure they’re even. Gently fold a few drops of almond essence (or vanilla or other suitable flavouring) into one of the bowls of batter and the raspberry powder (or colouring) into the other.
View image in fullscreenIf using powder, the batter will probably need a splash more milk to bring it back to the correct consistency.
6 Bake and coolCarefully spoon the uncoloured batter mixture into one half of the tin and level the top.
06a Felicity Cloake’s battenberg. Carefully spoon the uncoloured batter mixture into one half of the tin and level the top. Spoon the pink batter mixture into the other half of the tin and do the same. View image in fullscreenSpoon the pink batter mixture into the other half of the tin and do the same. Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean.
06b Felicity Cloake’s battenberg .Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean.Remove, leave to cool for a couple of minutes, then turn out on to a rack to cool. View image in fullscreenRemove, leave to cool for a couple of minutes, then turn out on to a rack to cool.
7 Make the almond toppingWhile the cake is cooling, toast the blanched almonds in a dry pan, then coarsely chop. If making marzipan, whisk the ground almonds and sugars in a bowl, then stir in the egg yolk.
Felicity Cloake’s battenberg. 7 Make the almond topping. While the cake is cooling, toast the blanched almonds in a dry pan, then coarsely chop. If making marzipan, whisk the ground almonds and sugars in a bowl, then stir in the egg yolk. Add the amaretto and just enough egg white to create a smooth, dry paste, adding more almonds if it feels sticky. View image in fullscreenAdd the amaretto and just enough egg white to create a smooth, dry paste, adding more almonds if it feels sticky.
8 Cut and trim the cakes 08a Felicity Cloake’s battenberg. Cut and trim the cakes. Separate the two cakes, then trim the edges of both to neaten. Cut each cake into four equal strips, then cut each of these in half (unless you particularly want one large cake), not least because smaller strips are much easier to work with. View image in fullscreenSeparate the two cakes, then trim the edges of both to neaten.
08b Felicity Cloake’s battenberg. roll out the marzipan. View image in fullscreenCut each cake into four equal strips, then cut each of these in half (unless you particularly want one large cake), not least because smaller strips are much easier to work with.
Roll out the marzipan on a clean, dry surface to make a large, roughly 3mm-thick rectangle, then cut it in half.
9 Assemble the battenberg 09a Felicity Cloake’s battenberg. Assemble the battenberg. Warm the jam to loosen it, then spread it on all sides of the cakes. Sandwich the cakes together in alternating pairs, then stack half the pairs on top of the other half. View image in fullscreenWarm the jam (you can use another flavour, if you prefer) to loosen it, then spread it on all sides of the cakes.
09b. Roll in the almonds to coat View image in fullscreenSandwich the cakes together in alternating pairs, then stack half the pairs on top of the other half. Roll in the almonds to coat, then roll up tightly in the marzipan. Trim the ends to neaten.
09c Felicity Cloake’s battenberg. Roll up the cakes tightly in the marzipan. Trim the ends to neaten.. View image in fullscreen