Battenburg Cake

Recipe by Nancy Van Ess
READY IN: 50mins
SERVES: 12
YIELD: 2 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and 1 cup sugar together.
  • Beat in 3 eggs, one at a time. Mix in vanilla.
  • Stir in flour, baking powder and salt gently.
  • Add milk if needed.
  • Divide batter into 2 equal parts.
  • Add food coloring to 1 part to make a deep pink color.
  • Grease two 7-inch square pans.
  • Spread batters into pans.
  • Bake at 350°F until an inserted wooden pick comes out clean, about 25-30 minutes.
  • Let stand in pans 5 minutes.
  • Turn out on racks to cool.
  • Trim edges from both cakes.
  • Cut each cake lengthwise into 4 strips as wide as the cake is thick.
  • Trim to make strips match.
  • Heat jam slightly.
  • Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion.
  • Spread all 4 sides of completed cake with jam.
  • Repeat with remaining pink and white stripes.
  • Makes 2 cakes.
  • To make almond paste: Mix almonds, confectioners' sugar, egg, lemon juice and almond extract together.
  • Knead until smooth, adding a bit of lemon juice or water if too dry to roll.
  • Add only 1/2 teaspoon at a time. It will be stiff.
  • Divide into 2 equal parts.
  • Roll 1/2 of paste 1/8 inch thick on a surface lightly dusted with confectioners' sugar.
  • Cut to fit length of cake and long enough to cover 4 sides leaving ends uncovered.
  • Lay cake on one end of paste. Wrap completely to enclose all 4 sides of cake pinching paste to seal.
  • Roll in granulated sugar.
  • Place with seal underneath on serving plate, or store in plastic bag.
  • repeat for second cake. Chill.
  • Slice thinly to serve.
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