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This fancy almond-flavored tea cake, also called ‘Battenberg/Battenburg Cake’ or ‘Battenberg/Battenburg Square’ features a homemade marzipan. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently.
Battenberg Cake is believed to have been named in honor of the marriage of Queen Victoria’s granddaughter to Prince Louis of Battenberg in 1884. Though today, many buy a Battenberg cake they are actually no more difficult to make than any other sponge cake. It is such fun to make, and even more fun to eat, and cheers up any tea time table.
A step up from the free-and-easy Double Marble Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks impressive. If you are using a special Battenberg tin that comes with dividers to make four strips of sponge, grease and line the tin with butter and baking paper.
Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month. Swap almond extract for zest of 2 lemons and 1 tbsp lemon juice in first sponge.
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