Battenberg Cake Recipe

How to make it

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• Grease & flour 2 - 9" X 5" X 3" loaf pans & set aside
• prepare pound cake mixes according to package directions, preparing each cake separately do not make a double batch at one time
• spread batter from 1 cake into 1 of the prepared pans
• stir enough food colouring into second batter to tint it pink & spread into the other pan
• bake according to package directions or till cake spring back when lightly touched
• cool in pans on a rack 10 minutes, remove from pans & cool completely
• trim crusts from the sides, end & top of each cake to make evenly shaped loaves
• trim loaves again so each measures 7½" x 4" x 1½ "
• cut the plain loaf into 4 evenly shaped logs measuring 7½" x 1" x ¾ "
• cut the pink loaf into 5 logs measuring 7½" x 1" x ¾ "
• assemble cake using 5 pink logs & 4 plain logs
• drizzle the logs with orange juice & set aside
• in a small saucepan combine the raspberry jam & corn syrup, heat & stir over low heat till jam is melted & mixture is smooth, set aside
• in a bowl knead marzipan with hands until soft
• sprinkle both sides of marzipan with powdered sugar & roll between two sheets of waxed paper to a 12" X 8" rectangle
• brush off any excess sugar
• remove top sheet of waxed paper & place a plain coloured cake log crosswise in the center of marzipan sheet
• brush jam mixture on all sides of cake log
• place at pink logs on each side of first log & brush them with more of the jam
• for second layer, place another pink log on top of the plain log & plain logs atop the first pink logs brushing all sides with the jam
• repeat layering with remaining cake logs, alternating colouring to make a checkerboard pattern, pressing cake logs together
• bring marzipan up & over the sides of cake having edges meet at the top of the cake covering the long sides but not the ends
• crimp edges of marzipan can to seal & decorate top with marzipan trimmings as desired
• carefully transfer to a serving plate & using serrated knife, trim cake & marzipan to make each end even
• let cake stand, covered, for several hours or overnight before serving
• garnish with sugared berries & mint leaves

Putting the marzipan on.   Close