Name: Chocolate Almond Battenberg Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 3/4 cup (170g) butter (, softened); 3/4 cup (150g) caster sugar; 3 large eggs; 1 cup (125g) all-purpose flour; 1/2 cup (50g) almond flour (ground almonds); 1 ¼ tsp (5g) baking powder; 1/4 tsp (1g) salt; 2 tbsp (30ml) milk; 1 tsp (5g) almond extract; 2 tbsp (16g) unsweetened cocoa powder; 1 tbsp (15g) sugar; 2 tbsp (30ml) milk; 3/4 cup (180g) apricot jam; 2 cups (200g) almond flour (ground almonds); 1 cup (120g) powdered sugar; 4 tbsp (60g) apricot jam; 2 tbsp (16g) unsweetened cocoa powder; 1 tsp (5g) almond extract

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Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam, and covered with homemade marzipan. The classic Battenberg Cake is made with yellow and pink sponge cakes, though variations of this cake appeared ever since.

Some of the reasons I’ve chosen to make a Chocolate and Almond Battenberg Cake are the fact that no artificial food colorings are used and the combination of chocolate with almond flavor is simply hard to resist.

The cake is moist, rich, and flavorful, and quite a pleasure to assemble. Kids might enjoy joining as well. The homemade marzipan topping makes it look very sophisticated which makes the cake perfect for special occasions as well. Enjoy.

How to make Battenberg Cake

To begin, preheat your oven to 350°F (180°C) and prepare an 8-inch (20cm) square pan by greasing and lining it with parchment paper, dividing the pan in half using an aluminum wall.

In a medium bowl, combine the flour with almond flour, baking powder, and salt.

In a separate larger bowl, cream together the butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Gradually add the flour mixture and milk, mixing until fully combined.

Divide the batter in half. For the almond batter, mix in the almond extract. For the chocolate batter, combine cocoa powder, milk, and sugar in a small bowl, then incorporate it into the other half of the batter.

Pour each batter into one-half of the prepared pan. Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.

Once baked, remove the cakes from the oven and let them cool for 5 minutes in the pan before transferring them to a cooling rack to cool completely.

While the cakes are cooling, warm the apricot jam, sieve it, and let it cool.

How to assemble the cake

Once the cakes are completely cooled, trim the tops to flatten them. Place one cake on top of the other and trim them to equal size. Cut each cake in half lengthwise.

Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam, and place an almond cake strip next to it. Repeat with the other strips of cake, stacking them on top of each other and brushing each with apricot jam.

To prepare the almond paste, place almond flour, powdered sugar, and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract, and continue grinding until it forms a dough. Knead it a bit with your hands to bring it together.

Roll the almond paste between two sheets of parchment paper into a thin layer, then cut it into a rectangle measuring 8 x 12 inches (20 x 30 cm).

Wrap the cake tightly in the almond paste (marzipan), trimming the ends as needed, and refrigerate until ready to serve.

Hope you will try the recipe for Chocolate Almond Battenberg Cake and enjoy it as much as we did! If you do don’t forget to let me know and tag me on Instagram. Cheers.