A Battenberg cake is a delightful British classic featuring a checkerboard pattern of almond sponge, wrapped in marzipan. This version enhances flavors and textures for a perfect tea-time treat.

Ingredients

For the Sponge Cake:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs, room temperature
• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 tbsp milk
• Pink gel food coloring

For Assembly:

• 3 tbsp apricot jam, warmed and strained
• 14 oz (400g) marzipan
• Powdered sugar (for dusting)

Instructions

1. Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is well incorporated. Add vanilla and almond extract.
4. Sift together flour, baking powder, and salt. Gradually fold into the wet ingredients, adding milk to achieve a smooth consistency.

2. Divide and Color the Batter

1. Divide the batter evenly into two bowls.
2. Add a few drops of pink food coloring to one half, mixing until the color is evenly distributed.
3. Spoon the batter into separate sections of the prepared pan (use parchment dividers or bake in two pans). Smooth the tops.

3. Bake the Cake

1. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
2. Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Trim and Assemble

1. Trim the edges of both cakes to create straight sides.
2. Cut each sponge into two equal strips, forming four long rectangles.
3. Brush apricot jam on the sides of each piece and arrange in a checkerboard pattern (pink and yellow alternating).

5. Wrap in Marzipan

1. Roll out marzipan on a surface dusted with powdered sugar into a large rectangle.
2. Brush the outer surface of the assembled cake with apricot jam and wrap with marzipan, smoothing the surface. Trim excess marzipan.
3. Seal the edges and gently press to shape.

6. Serve and Enjoy

1. Slice off the ends for a neat finish.
2. Serve in slices with tea or coffee.

Pro Tips for the Best Battenberg Cake

• For perfect squares: Chill the cake before slicing for cleaner cuts.
• Prevent sinking: Weigh the batter halves for equal sponge thickness.
• Extra flavor: Add a touch of citrus zest to the batter.
• Marzipan alternative: Try using fondant or chocolate ganache for a modern twist.