Battenberg Cake
A recipe from United Kingdom.
🇬🇧 United KingdombritishRoyalhighCarbmarzipancheckerboardsponge
Nutrition (per serving)
620Calories
8 gProtein
80 gCarbs
30 gFat
50 gSugar
400 mgSalt
Ingredients
- for 4 sections Sponge batter (vanilla & pink)
- 400g rolled Marzipan
- for sticking Apricot jam
Method
- Bake two plain, two pink sponge rectangles; cool.
- Cut into equal strips; assemble checkerboard pattern with jam.
- Roll marzipan, wrap around assembled sponge.
- Trim ends; slice to reveal pattern—pretty, almond-covered classic.
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