Name: Battenberg cake
Yield: For 6-8 people
Cuisine: United Kingdom
Ingredients: 3-4 tbsp apricot jam; 180 g (6 oz) almond meal; 1 tsp baking powder; 1 tsp rosewater; 175 g (6 oz) butter, at room temperature; 35 g (1¼ oz) almond meal; 135 g plain (all-purpose) flour; 3 eggs; 100 g (3½ oz) icing (confectioners’) sugar; 175 g (6 oz) caster (superfine) sugar; 100 g (3½ oz) caster (superfine) sugar; 1 egg, beaten; butter, for greasing; 20 g (¾ oz) apricot kernels; flour, for dusting

Preparation info

For
6-8
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

The first Battenberg cake appeared in Frederick Vine’s Saleable Shop Goods for Counter-Tray and Window from 1898 and had nine panels instead of four. Presumably it became four panels when the big cake manufacturers started baking the cake on an industrial scale in the 20th century. Mrs Marshall, a distinguished cookbook writer, publisher of her own magazine and owner of a store that