Battenberg cake recipe without a Battenberg tin | First time making a Battenberg cake :)

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Welcome back to What’s For Tea :) and today I made a Battenberg cake! This very British cake looks amazing and tastes lovely too…if you don’t like almonds, leave out the almonds and cover the cake in fondant indeed of the marzipan. Easier than you’d think to make this look decent!

Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,

-Cheryl x

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What I used (Serves 6) made in a 20cm square cake tin

3/4 cup (170g) Butter, softened
3/4 cup (150g) Caster sugar
3 large eggs
1 cup (125g) Plain/all-purpose flour
1/2 cup (50g) Almond flour (ground almonds)
1 1/4 tsp (5g) Baking powder
1/4 tsp (1g) Salt
2 tbsp (30ml) Milk
1 tsp (5g) Almond or vanilla extract
A touch of red food colouring gel
Additional ingredients:

3/4 cup (180g) apricot jam
1 cup (120g) powdered sugar
500g (around 17oz) Block of ready to roll marzipan or fondant

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