Battenburg Cake Recipe

• 1 cup butter, softened

  Private Selection™ Salted French Butter

  Available exclusively at Ralphs

  Buy Now

  ADVERTISEMENT

  

• 1 cup white sugar

  Private Selection Turbinado Sugar 32 Oz

  $3.39 for 1 item - expires in 3 weeks

  

• 3 eggs

  Eggland's Best Large Grade A White Eggs 12 Ct

  $3.99 for 1 item - expires in 5 days

  

• 1/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

  Private Selection™ Sea Salt Grinder

  Available exclusively at Ralphs

  Buy Now

  ADVERTISEMENT

  

• 2 drops red food coloring
• 1 cup apricot preserves
• 2 cups ground almonds
• 3 cups confectioners' sugar
• 1 egg, room temperature
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon almond extract
• Add all ingredients to list

Directions

Add a notePrint

•  

• Prep

  30 m

• Cook

  30 m

• Ready In

  1 h 30 m

1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
2. Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
5. To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.