CHOCOLATE ALMOND BATTENBERG CAKE

Battenberg Cake is a chequered pattern alternately colored pink and yellow sponge cake originating in England, held together with apricot jam and covered with marzipan. Battenberg cake is a true classic for afternoon tea. Variations of this cake appeared ever since. It easier to make than it looks and well worth the effort. Watch and learn how Ella, Home Cooking Adventure, makes her variation of the Battenberg cake with chocolate and almond.

Chocolate Almond Battenberg Cake
Makes about 8 servings

You’ll need: One 8 inch Square Cake Pan or Battenberg cake pan

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 1/4 teaspoon (5g) baking powder
1/4 teaspoon (1g) salt
2 Tablespoons (30ml) milk

For almond batter
1 teaspoon (5g) almond extract

For chocolate batter
2 Tablespoons (16g) unsweetened cocoa powder
1 Tablespoon (15g) sugar
2 Tablespoons (30ml) milk

For brushing
3/4 cup (180g) apricot jam

Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 Tablespoons (60g) apricot jam
2 Tablespoons (16g) unsweetened cocoa powder
1 teaspoon (5g) almond extract

*** For directions please watch the video.

Want more Battenberg cake recipes? Try these…

Battenberg cake
Classic Battenberg Cake
Peppermint candy cane Battenberg cake
Peppermint Candy Cane Battenberg
Chocolate Raspberry Battenberg cake
Chocolate Raspberry Battenberg Cake