Battenberg Cake with Apricot Jam UK is a classic British dessert known for its distinctive pink and yellow checkered pattern wrapped in a layer of marzipan. This iconic teatime treat combines light sponge cake with the fruity sweetness of apricot jam, making it a favorite in bakeries and homes across the UK.
It pairs perfectly with a cup of tea and serves as a delightful centerpiece for celebrations, keeping its place as a beloved part of British culinary tradition. This ensures that the keyword appears naturally in the first paragraph while maintaining readability. Let me know if you’d like any refinements!
Is this conversation helpful so far? This Battenberg Cake with Apricot Jam is an ideal combination of light sponge, vibrant colours, and a smooth apricot jam filling.
In this article, we’ll walk you through every step to ensure your cake turns out perfectly. So, let’s get started!
Preparation Time, Servings, and Yield
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Servings: 1
- Yield: 1 Battenberg Cake
Ingredients and Nutrition Facts
Ingredients for a Classic Battenberg Cake with Apricot Jam:
- For the Sponge:
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 100g self-raising flour
- ½ tsp baking powder
- A pinch of salt
- A few drops of almond extract
- A few drops of pink food colouring (optional)
- For the Apricot Jam:
- 2 tbsp apricot jam (smooth)
- For Assembling the Cake:
- 200g marzipan, rolled into a thin sheet
- A little icing sugar, for dusting
Nutrition Facts (per serving):
- Calories: 300 kcal
- Fat: 12g
- Carbohydrates: 45g
- Sugar: 35g
- Protein: 4g
- Fiber: 0g
How to Make Battenberg Cake with Apricot Jam
Making Battenberg Cake might seem tricky at first, but once you’ve got the hang of it, you’ll love the process! First, start by preheating your oven to 180°C (160°C for fan-assisted ovens) or 350°F. Grease a 20cm square cake tin and line it with baking paper.
Now, for the sponge: in a large mixing bowl, cream together the butter and caster sugar until the mixture becomes light and fluffy. Beat the eggs into the mixture, one at a time, ensuring each egg is fully incorporated before adding the next. Add in the flour, baking powder, salt, and almond extract. Mix everything together until smooth.
Next, divide the mixture into two equal parts. To one part, add a few drops of pink food colouring and mix it in thoroughly. Then, spoon the two mixtures into the prepared tin in a way that they’re side by side, not overlapping. You can smooth them out with a spatula to make sure they are even.
Bake the cake for around 25–30 minutes until it’s golden brown and a skewer inserted into the centre comes out clean. Once baked, remove from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, you can prepare the apricot jam by heating it gently in a small saucepan until it becomes runny. Set it aside to cool.
Once the cake is cool, carefully trim the edges of the sponge to make sure it has straight sides. Cut the cake into four equal strips: two from the pink sponge and two from the plain sponge. Brush a little apricot jam on each of the strips and then place them together, alternating the colours to form a checkerboard pattern.
Now, roll out the marzipan on a surface dusted with icing sugar. It should be large enough to wrap around the cake. Carefully wrap the marzipan around the assembled cake, trimming any excess, and sealing the edges. You can use a little apricot jam to help stick the marzipan to the cake if needed.
To finish, lightly dust the marzipan with a small amount of icing sugar, slice it, and serve! Your Battenberg Cake with Apricot Jam is now ready to enjoy.
Why Battenberg Cake with Apricot Jam is a Classic UK Treat
This Battenberg Cake with Apricot Jam is a real treat! I love how it combines two delightful flavours: the sweetness of the marzipan and the tangy apricot jam. The vibrant colours also make it visually appealing, which is always a bonus when serving a cake for a special occasion. It’s surprisingly simple to make, despite how fancy it looks, and it’s sure to impress anyone who tastes it. Plus, it’s perfect for all ages—young ones will love the checkerboard pattern, while adults will appreciate the almond flavour and soft texture. It’s truly a slice of British tradition!
Conclusion
This Battenberg Cake with Apricot Jam is the perfect recipe for anyone craving a colourful, delicious, and easy-to-make British treat. With simple ingredients, a bit of patience, and a few steps, you’ll have a beautifully presented cake ready to wow your family and friends. Whether it’s for a celebration or just a cozy afternoon tea, this cake is always a winner.
