Battenburg Cake Recipe

Ingredients for Battenburg Cake

How to Make Battenburg Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter in half. Stir in the almond extract and pink food coloring into one half. Stir in the yellow food coloring into the other half.
7. Pour each batter into a separate prepared loaf pan.
8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. Once cooled, carefully slice each cake lengthwise into two equal halves.
11. Place one pink half and one yellow half together, aligning the edges neatly to create a checkerboard pattern. Repeat this with the remaining halves.
12. Wrap the assembled cake tightly in plastic wrap and refrigerate for at least 30 minutes to allow the layers to set.
13. Prepare the apricot glaze by heating the apricot jam in a small saucepan until melted and smooth. Strain it to remove any lumps.
14. Brush the glaze over the entire cake. Allow the glaze to set before serving.
15. Garnish with sprinkles or edible flowers (optional).