Battenberg Cake

Those pretty chequered squares of pink and yellow sponge wrapped in marzipan and sprinkled with sugar.... a family teatime treat...

Category:  Microwave Cooking  - 


For 1 Batch(es)


  • 100 g butter, softened
  • 100 g caster sugar
  • 2 eggs, beaten
  • 125 g SR flour
  • pink food colouring
  • almond essence
  • 250 g marzipan
  • sugar for sprinkling

Battenberg Cake Directions

  1. Grease and line two microwave loaf containers
  2.  1. Cream the butter and sugar. Add the beaten eggs, a little at a time, beating well after each addition. Fold in the flour and add sufficient water to make a soft dropping consistency.
  3. 2. Divide the mixture in two. Add a few drops of pink colouring to one and a few drops of almond essence to the other. Pour each mixture into a microwave loaf container. Rest for 5 minutes.
  4. 3. Microwave, one at a time, on high for two minutes until the sponge has risen and cooked. Cool then turn out.
  5. 4. When cold, spread one cake with jam and place the other on top. cut through both vertically and reverse one side to make a chequered section.
  6. 5. Roll out the marzipan thinly into a rectangle large enough to enclose the cake. Wrap marzipan around the cake with the join at the bottom. Dust with caster sugar and trim the ends.
  7. based on a 600W oven