Photo: David Holifield
Battenberg cake
13 ingredients
Makes 2 cakes, each cuts into 10 slices
openrecipes
Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen
Estimated Nutrition (whole recipe, rough)
720
Calories
20g
Protein
19g
Fat
113g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Rose | not in our table | 0 |
| Marzipan | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g very soft butter
- 175g golden caster sugar
- 140g self-raising flour
- 50g ground almonds
- ½ tsp baking powder
- 3 medium eggs
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 x ingredients for almond sponge
- pink food colouring , we used ½ tsp Squires rose food paste
- 200g apricot jam
- 2 x 500g blocks white marzipan
- little icing sugar , for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes