Classic Battenberg Checkerboard Cake

1. 1

   Cream the butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in the vanilla. Gently stir in the flour, baking powder, and salt. Add milk if needed.

2. 2

   Divide the batter into 2 equal portions. Tint 1 portion with food coloring to a deep pink. Grease two 7-inch square pans. Spread the batters into the pans.

3. 3

   Bake at 350 degrees F (175 degrees C) until a wooden pick inserted comes out clean, about 25 to 30 minutes.

4. 4

   Let the cakes stand in the pans for 5 minutes.

5. 5

   Turn the cakes out onto racks to cool.

6. 6

   Trim the edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim so the strips match.

7. 7

   Heat the jam slightly. Spread it on the sides to attach 2 pink and 2 white strips in a checkerboard pattern. Spread jam over all 4 sides of the assembled cake.

8. 8

   Repeat with the remaining pink and white strips. Makes two cakes.

9. 9

   To make the almond paste: Mix the almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a little lemon juice or water if too dry to roll, only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.

10. 10

    Roll half of the paste about 1/8 inch thick on a surface lightly dusted with confectioners' sugar. Cut to fit the length of the cake and long enough to cover all 4 sides, leaving the ends uncovered.

11. 11

    Place the cake on one end of the paste. Wrap to fully enclose all 4 sides, pinching the paste to seal. Roll in granulated sugar.

12. 12

    Set the cake with the seal underneath on a serving plate, or store in a plastic bag. Repeat for the second cake. Chill. Slice thinly to serve.

• Calories 565.71 kcal High
• Protein 9.1 g Moderate
• Carbs 65.14 g Moderate
• Total Fat 30.74 g High
• Saturated Fat 12.0 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 85.55 mg High
• Sodium 59.33 mg Low Source
• Fiber 3.95 g Moderate
• Sugar 39.42 g High
• Added Sugar 0.0 g Low Source
• Calcium 92.51 mg Low Source
• Iron 2.23 mg Moderate
• Potassium 191.9 mg Low Source
• Vitamin A 22.55 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.76 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
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