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Battenberg Cake

Battenberg Cake
Ingredients Kg Grams %
Multi Cake Mix 1 200 100
Margarine/Butter 0 600 50
Whole egg 0 600 50
Water 0 160 13
Ground almonds 0 200 16
Almond extract 0 5 0.4
Total Batter Weight 2 765
You will also need two 10" x7" x3" tins (or a Battenberg tin)
Apricot jam for spreading
1kg of Zeelandia 25% marzipan

 

Method:

  • Mix all ingredients in a planetary mixer for 1 minute slow and 4 minutes on medium speed using flat beater.
  • Deposit 1,380g into a greased and lined tray.
  • Colour the other half of the batter pink.
  • Deposit into the other greased and lined tray.
  • Bake at 160°c for 40 minutes (approx)
  • Cool and turn out onto a wire rack.
  • Slice 4 oblong sections from each cake ensuring each side is an equal height.
  • Sandwich into battenberg pattern, using hot apricot jam.
  • Cover with marzipan rolled thinly.
  • Slice and serve.