Making the Perfect Battenberg : British Nostalgia

Making the Perfect Battenberg

Here's the ultimate guide to making a perfect Battenberg cake, just like your grandma used to bake! Start with two separate sponge cakes, traditional ones use almond, but some do half plain, half pink with food coloring for a more classic look. You'll need:

100g self-raising flour
100g caster sugar
100g unsalted butter
2 eggs
Almond extract (for the authentic marzipan flavor)
300g marzipan
Apricot jam

Follow the usual sponge method: cream butter and sugar, add eggs, fold in flour, then divide for coloring. Bake 20 mins at 180°C. To assemble, cut the sponges into rectangles, jam the edges together in a checkerboard pattern, then cover with rolled out marzipan. You'll be eating memories!

Submitted 2 weeks, 2 days ago by snacktime81

Remember my mother making this entirely from memory without any measurements! She'd always say, if you can humbly master this, you're set for any cake challenge. The key is love and maybe a touch more almond extract than you'd think 😉.

2 weeks, 2 days ago by OldSchoolCook

More like Batter-berg! Might as well stack pancakes and call it a day. Just kidding, Jaffa Cakes 4 life. 🍊

2 weeks, 2 days ago by TrollUnderTheBridge

Love this! Imagine having these every afternoon, who needs a fancy $5 cake from a cafe when you can eat this classic? Those pink sponges though, I always go a bit overboard with the food coloring... ends up hot pink, but I kinda love it. 🍰💕

2 weeks, 2 days ago by SweetToothCharlie

Never made a Battenberg before, but your post makes it sound do-able! What's the best way to avoid turning my kitchen into a disaster zone? 😅

2 weeks, 2 days ago by FreshlyBakedFan

Great guide! One tip from years of baking these: freeze your sponges for about 5 minutes once cooled. Makes slicing them into perfect rectangles way easier, and you get that sharp checkerboard look. Also, don’t skimp on the quality of marzipan or jam—makes all the difference!

2 weeks, 2 days ago by ExperiencedBaker12

You had me at Battenberg! Sounds fab, but I’m more of a grab-a-Swiss-roll-at-the-shop sorta chap. 😂 Maybe I’ll give it a go, though; could impress the in-laws. Anyone else here more successful at eating these than making 'em?

2 weeks, 2 days ago by TrueCoolBrit

Ah, Battenberg! Takes me back to afternoons at my gran’s. 🥰 I always struggled with getting the marzipan wrapped just right. How do you get it so smooth and neat? Any tricks up your sleeve?