Mark 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 greasing
175g caster sugar
1 pinch salt
170g plain flour
2¼ tsp baking powder
20g freeze-dried raspberries (see step 3)
3 eggs, beaten
A 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, sifted
100g caster sugar
1 egg, separated
1 tbsp amaretto, or brandy, whisky or lemon juice
1 A note on the kit
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 salt
Put 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 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.
Freeze-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 ingredients
Gradually 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.
The batter should drop slowly from a raised spoon, so add a little milk if it’s too thick.
5 Divide and flavour the batter
Divide 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.
If using powder, the batter will probably need a splash more milk to bring it back to the correct consistency.
6 Bake and cool
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. 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.
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.
8 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.
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
Warm the jam (you can use another flavour, if you prefer) 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. Roll in the almonds to coat, then roll up tightly in the marzipan. Trim the ends to neaten.
