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Battenberg Cake

  • BAKE: 30m
  • SERVES: 12


Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • Wright’s Madeira Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4 tablespoon)
  • Juice and Zest of 1 lemon
  • Ground Almonds 100g
  • Red Food Colouring ½ teaspoon
  • Apricot Jam 150g
  • Marzipan 500g
  • Icing Sugar (for dusting) 1-2 tablespoon
  • Caster Sugar 2 tablespoon



Method (Makes 1 cake – 12 portions)

Grease and line the sides and bottom of a 20cm (8inch) square, shallow tin,

Cut out a piece of greaseproof paper 28cm (11 inches) by 20cm (8 inches) long.

Take the longer side of paper and fold in half, then open out the paper and push up the centre fold to make a 4cm (1 ½ inch) pleat.

Place this in the base of the tin, adjusting the paper to ensure the pleat runs down the centre of the tin to make the effect of two regular tins with the paper.

Place the cake mix, ground almonds, lemon zest and juice, water and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.

Place half of the batter into one section of the lined tin.

Add the red food colouring to the remaining batter mix and mix in well

Pour the pink batter into the other half of the tin.

Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 25-30 minutes until firm to the touch.

Allow to cool in the tins for 15 minutes before carefully turning out onto a wire rack.

Gently heat the apricot jam in a small saucepan until runny and then sieve.

Trim the cake and cut each piece into two even rectangles, using a ruler to cut each slice into the same width and height.

Roll out the marzipan using icing sugar to dust as required to about 0.5cm (1/4 inch) thick.

Brush the marzipan with apricot jam.

Leave a 4cm (1 ½ inch) space at one end of the marzipan and lay a piece of pink and plain sponge side by side.

Brush jam in-between the two pieces of sponge, on top of the sponge.

Place the remaining 2 slices on top alternating the colours to give a checkerboard effect, brushing jam in-between the sponges.

Carefully trim the marzipan to the length of the cakes.

Lift the marzipan over the sponge and smooth over, leaving a small fold along the bottom edge.

Stick the other side to the edge and trim the opposite side to match the size of the fold.

Crimp the edges using the prongs of a fork.

Brush the Battenberg cake with water and spread the caster sugar onto a sheet of baking paper.

Place the Battenberg cake on top of the sugar and coat evenly.

"I love your cake mixes ... Not only are they easy to use but they taste amazing too!! As a regular charity cake baker I often use your mixes for speed. Whilst the are great on their own I add a few extras ... To the ginger mix I add 2tbs glacé ginger; to the toffee I add 2tbs of butterscotch pieces; to the Madeira I add a variety of things but my favourite is to turn it into a drizzle cake! Thanks again for such wonderful and easy to use products."


Deb's Tips

Originally, this cake was created in honour of the marriage in 1884 of Queen Victoria's granddaughter to Prince Louis of Battenberg, with the four squares representing the four Battenberg princes: Louis, Alexander, Henry and Francis Joseph. As our cake mixes are just a great base for your ideas, established variations are for coconut flavouring to the sponge cake and lemon curd or raspberry jam in place of apricot jam for you to perhaps try.
Deb the Bread

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