Battenburg Cake

Total calories 4990,
Preparation time 25 minutes,
Cooking time 35 - 40 minutes,
Oven temperature 180°C, 350°F, gas 4


makes 1 cake
175 g (6 oz) butter or margarine
175 g (6 oz) caster sugar
3 eggs
175 g (6 oz) self- raising flour
grated rind of 1 lemon
a few drops of pink food colouring
2 tablespoons lemon curd
450 g (1 lb) marzipan
caster sugar for dredging


1. Line and grease a deep 18 cm (7 in) square cake tin and divide down the middle with a strip of folded greaseproof paper.

2. Cream the fat and sugar until pale and fluffy. Gradually beat in the eggs, then fold in the flour.

3. Halve the mixture. Add the lemon rind to one portion and colouring to the other. Put mixtures separately in the tin.

4. Bake in a moderate oven for 35 - 40 minutes or until a skewer inserted into the cake comes out clean. Cool on a wire rack.

5. Trim the edges, cut each piece of cake in half lengthways, making four strips. Sandwich alternate colours together with lemon curd in two layers.

6. Roll the marzipan to a 20 x 37 cm (8 x 15 in) oblong. Spread the outside of the cake with lemon curd. Place in the middle of the marzipan.

7. Ease the marzipan around the cake. With join underneath, pinch the edges and dust with caster sugar.

Microwave Tip
To make lemon curd: cook the juice of 3 lemons with 100 g (4 oz) butter and 350 g (12 oz) caster sugar on full power for 6 minutes. Meanwhile, whisk 3 eggs and the grated rind of 3 lemons. Whisk in the hot butter. Cook for about 12 - 14 minutes, whisking every 2 minutes. Strain and pot.

What did you think?

7 people have helped to review this recipe. Thankyou!

Nyum Nyum Nyum!
posted by Virgilio Anderson @ 08:34AM, 6/28/09
Absolutely delicious. Battenburg cake is my favourite.
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