Battenberg Cake

• Butter (split)350g
• Caster Sugar (split)350g
• Self-raising Flour (split)280g
• Ground Almonds (split)100g
• Baking Powder (split)1 tsp
• Medium Eggs (split)6
• Vanilla Extract (split)1 tsp
• Almond Extract¼ tsp
• Pink Food Colouring½ tsp
• Apricot Jam200g
• Marzipan1kg
• Icing Sugarfor dusting

Steps · tap to check off

1. 1Cream half the butter, sugar, flour, almonds, baking powder, eggs, vanilla, and almond extract; bake in lined 20cm tin for 25-30 mins. 25:00
2. 2Repeat process for second sponge using remaining base ingredients and pink coloring (omit almond extract); bake and cool.
3. 3Heat and sieve apricot jam until runny.
4. 4Trim sponges and cut four strips from each cake, ensuring width matches the height of the sponge.
5. 5Roll marzipan on icing sugar to 0.5cm thick; brush surface with jam.
6. 6Place one pink and one almond strip side-by-side on marzipan; join with jam.
7. 7Layer two more strips on top in alternating colors (checkerboard); join all sides with jam.
8. 8Wrap marzipan tightly around sponge, trim excess, and crimp the seam to seal.