Battenburg Cake

Recipe View 5 mins Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 7-inch square baking pans. (5 minutes)

Recipe View 7 mins Cream & Combine: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (7 minutes)

Recipe View 3 mins Incorporate Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract. (3 minutes)

Recipe View 5 mins Combine Dry and Wet: Gently stir in the flour, baking powder, and salt until just combined. Avoid overmixing. If the batter seems too thick, add a tablespoon of milk at a time until it reaches a good consistency. (5 minutes)

Recipe View 3 mins Divide & Color: Divide the batter evenly into two bowls. Add the red food coloring to one bowl and mix until a deep, even pink color is achieved. (3 minutes)

Recipe View 30 mins Bake: Spread the pink batter into one prepared pan and the plain batter into the other. Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean. (30 minutes)

Recipe View 1 hrs Cool: Let the cakes stand in the pans for 5 minutes before turning them out onto wire racks to cool completely. (1 hour)

Recipe View 15 mins Trim & Cut: Once cooled, trim the edges from both cakes to create even rectangles. Cut each cake lengthwise into four equal strips. Trim the strips as needed to ensure they are all the same width. (15 minutes)

Recipe View 20 mins Assemble Checkerboard: Gently heat the apricot preserves in a small saucepan or microwave until smooth. Brush the sides of four strips with the warmed jam and assemble them into a checkerboard pattern (alternating pink and plain). Repeat with the remaining strips to create a second cake. (20 minutes)

Recipe View 5 mins Prepare Marzipan: In a large bowl, mix together the ground almonds, confectioners' sugar, egg, lemon juice, and almond extract. (5 minutes)

Recipe View 10 mins Knead: Knead the mixture until it forms a smooth paste. If the paste is too dry, add a tiny amount of lemon juice or water (1/2 teaspoon at a time) until it reaches a pliable consistency. Be careful not to add too much liquid. (10 minutes)

Recipe View 10 mins Roll & Wrap: Divide the marzipan in half. On a surface lightly dusted with confectioners' sugar, roll out one half of the marzipan to about 1/8-inch thickness. Cut the marzipan to fit the length of one cake, with enough to cover all four sides. (10 minutes)

Recipe View 15 mins Seal & Finish: Lay a cake on one end of the rolled marzipan and carefully wrap it around the cake, pinching the edges to seal. Roll the wrapped cake in granulated sugar to coat the marzipan. Place the cake with the seam underneath on a serving plate. Repeat with the second cake. (15 minutes)

Recipe View 30 mins Chill: Chill the cakes for at least 30 minutes before slicing and serving. (30 minutes)