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Battenberg Layer Cake

A contemporary twist on the traditional Battenberg cake, this layered almond sponge cake is has a beautiful marzipan finish.

12 slices

Medium 80 Minutes



For the recipe Battenberg Layer Cake

For the cake:

225 g Margarine (8oz)
225 g Caster Sugar (8oz)
Medium Eggs x 4
2 ½ ml Dr. Oetker Moroccan Almond Extract (½ tsp)
3 Dr. Oetker Baking Powder Sachets x 3
250 g Plain Flour (9oz)
Dr. Oetker Bright Red Gel Food Colour

To decorate:

115 g Unsalted Butter (4oz)
2 ½ ml Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)
200 g Icing Sugar (7oz)
100 g Apricot Jam (3 1/2oz)
400 g Dr. Oetker Ready to Roll Marzipan
100 g Icing Sugar to dust




Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Grease or cut grease proof paper for 2 x 20cm (8 inch) Victoria Sandwich tins. Put half the margarine and sugar in a mixing bowl and beat together until light and creamy. Beat in 2 eggs and half of the Almond Extract.


Sieve half the flour and half the Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.


Divide the mixture between the prepared tins, smooth the tops and bake in the oven for about 18 minutes, until lightly golden and just firm to the touch. Allow to cool for 5 minutes then turn on to a wire rack to cool.


Wash and dry the tins, then re-line with baking parchment. Repeat the cake making method above using the remaining ingredients, and adding about 20 drops of Bright Red Gel Food Colour to make a pink cake batter. Spoon into the tins and bake as above.


To decorate, put the butter and Vanilla Extract in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing.


Divide the butter icing between the tops of one pink cake and both of the plain cakes. Spread the icing right to the edge of each cake.


Layer the cakes alternately on top of each other finishing with the uniced pink cake on top. Press down gently to sandwich all the layers together and then transfer the cake to a board lined with baking parchment.


Brush the top and sides of the cake sparingly with the smooth apricot jam and set aside.


Follow the instructions on the pack to unroll the Ready Rolled Marzipan and cover the cake as directed. Smooth the marzipan over the cake using the palm of your hand, making sure that the cake is completely covered.


Trim away the excess marzipan, reserving the trimmings, and neaten the edge. Transfer the cake to a serving plate.


Lightly dust the work surface with a little icing sugar and roll out the trimmings. Cut out 7 x approx. 4cm (1 1/2inch) wide hearts using a pastry cutter, re-rolling as necessary. Brush the top of the cake lightly with a little water to secure the hearts in place.


To serve, dust the top with a little icing sugar if preferred, and enjoy!

1 serving = 153g

Nutritional Information For the recipe Battenberg Layer Cake

Per serving Per 100g/ ml
Energy 2719kJ
Fat 30g 20g
Carbohydrate 88g 57g
Protein 6.6g 4.3g