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A classic cake for afternoon tea. If you prefer a more traditional Battenberg, use pale pink food colouring (instead or orange and black) to colour half of the sponge batter and leave the marzipan natural. Line it so there is a centre piece that splits the tin in half, or use some foil to make a block to separate the tin into two.
Battenburg Cake (gluten free) 🧈 is one of the most popular of current trending foods in the world. It is simple, it's quick, it tastes delicious. It is appreciated by millions every day. They're nice and they look wonderful. Battenburg Cake (gluten free) 🧈 is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook battenburg cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you can achieve that.
Ingredients needed to serve Battenburg Cake (gluten free) 🧈:
- 175 g caster sugar
- 175 g butter
- 140 g gluten free self raising flour (I love doves farm)
- 50 g ground almonds
- 3 eggs
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1 tsp vanilla essence
- 1/2 teaspoon almond essence
- Pink and yellow food colouring gel
- To assemble:
- 500 g golden marzipan (pre made or bought)
- 1 jar Apricot conserve
- Icing sugar for dusting counter
I've made this Battenburg recipe time and time again and am now confident to make it vegan too, in fact the images are my most recent gluten free, dairy free and vegan Battenburg Cake, just to prove it can be done. Who loves a good Battenberg cake? Moist chequerboard sponge surrounded by rich, soft, nutty marzipan. For those of you unfamiliar with Battenberg, it traditionally incorporates pink and yellow sponge squares, with a distinct, almond flavoured marzipan coat.
Instructions to serve Battenburg Cake (gluten free) 🧈:
- Preheat the oven to 160c. Melt the butter in the microwave for 30 seconds until soft. Once softened, add to a large mixing bowl with the sugar. Whisk to a cream with an electric whisk for 2-3 mins.
- Add the almonds, eggs, baking powder, xanthan gum, vanilla essence and almond essence. Whisk with the electric whisk for 30 seconds to combine.
- Sift in the flour. Fold in with a metal spoon until a smooth mixture has formed.
- Split the mixture equally into two bowls. Add 3 small drops of colouring gel to each bowl and stir. Add more if you want darker colours. Gel works better than liquid colouring as it doesn’t affect the consistency of the cake mix.
- Distribute the mixture into two rectangular tins.
- If you don’t have a battenburg tin loaf tins work well, or use a square tin divided into two.
- Cook at 160c for 15-25 mins. Using long rectangular tins took 18 mins, but it will depend on the size of tin you use. Cook until the cakes start to brown on the top. Use a cake tester or end of a teaspoon to check it’s cooked through in the middle.
- Once fully cooled, use a sharp knife to slice the cake in half long ways.
- Microwave the apricot jam for 30 seconds until runny. Dust a large chopping board or worktop with icing sugar and use a rolling pin to roll out the marzipan so it it big enough to cover all 4 sides of the cake. Use a teaspoon to coat in a layer of jam.
- Carefully lift the cake slices into the centre of marzipan. Use the remaining jam as a glue to hold the segments together.
- Fold the marzipan over the cake. Flip the cake over so the join is at the bottom. Use a sharp knife to cut either end to make them neat. Serve and enjoy!
Some while back, I perfected an incredible gluten free version of this original gem, which was quite frankly, the Best. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team. Our award winning Battenburg cake is also available in dairy, wheat & gluten free and Vegan options. A favourite family treat, with its unmistakeable design is a must for every teatime selection.
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