Battenberg Cake Recipe

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Battenberg Cake
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Ingredients
8
Count
Nutrition
191
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Grease & flour 2 - 9 X 5 X 3 loaf pans & set aside
  2. Prepare pound cake mixes according to package directions, preparing each cake separately do not make a double batch at one time
  3. Spread batter from 1 cake into 1 of the prepared pans
  4. Stir enough food colouring into second batter to tint it pink & spread into the other pan
  5. Bake according to package directions or till cake spring back when lightly touched
  6. Cool in pans on a rack 10 minutes, remove from pans & cool completely
  7. Trim crusts from the sides, end & top of each cake to make evenly shaped loaves
  8. Trim loaves again so each measures 71/2 x 4 x 11/2
  9. Cut the plain loaf into 4 evenly shaped logs measuring 71/2 x 1 x 3/4
  10. Cut the pink loaf into 5 logs measuring 71/2 x 1 x 3/4
  11. Assemble cake using 5 pink logs & 4 plain logs
  12. Drizzle the logs with orange juice & set aside
  13. In a small saucepan combine the raspberry jam & corn syrup, heat & stir over low heat till jam is melted & mixture is smooth, set aside
  14. In a bowl knead marzipan with hands until soft
  15. Sprinkle both sides of marzipan with powdered sugar & roll between two sheets of waxed paper to a 12 X 8 rectangle
  16. Brush off any excess sugar
  17. Remove top sheet of waxed paper & place a plain coloured cake log crosswise in the center of marzipan sheet
  18. Brush jam mixture on all sides of cake log
  19. Place at pink logs on each side of first log & brush them with more of the jam
  20. For second layer, place another pink log on top of the plain log & plain logs atop the first pink logs brushing all sides with the jam
  21. Repeat layering with remaining cake logs, alternating colouring to make a checkerboard pattern, pressing cake logs together
  22. Bring marzipan up & over the sides of cake having edges meet at the top of the cake covering the long sides but not the ends
  23. Crimp edges of marzipan can to seal & decorate top with marzipan trimmings as desired
  24. Carefully transfer to a serving plate & using serrated knife, trim cake & marzipan to make each end even
  25. Let cake stand, covered, for several hours or overnight before serving
  26. Garnish with sugared berries & mint leaves
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 190.98 Kcal (800 kJ)
Calories from fat 42.01 Kcal
% Daily Value*
Total Fat 4.67g 7%
Sodium 180.4mg 8%
Potassium 65.93mg 1%
Total Carbs 35.83g 12%
Sugars 19.36g 77%
Dietary Fiber 1.13g 5%
Protein 2.22g 4%
Vitamin C 1.6mg 3%
Iron 0.5mg 3%
Calcium 78mg 8%
Amount Per 100 g
Calories 356.78 Kcal (1494 kJ)
Calories from fat 78.48 Kcal
% Daily Value*
Total Fat 8.72g 7%
Sodium 337.02mg 8%
Potassium 123.16mg 1%
Total Carbs 66.94g 12%
Sugars 36.17g 77%
Dietary Fiber 2.11g 5%
Protein 4.14g 4%
Vitamin C 2.9mg 3%
Iron 1mg 3%
Calcium 145.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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