Skip to navigation Skip to content
Four mini battenburgs tied with ribbon Tried & Tested

Mini battenburg

Read reviews
3.75 stars based on 4 ratings

Battenburg, the well loved classic but in miniature, which means you can eat two! These fab mini battenburgs also make lovely gifts.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cake

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range)
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 30ml 1 fl oz Milk (whole)
  • ½tsp ½tsp Pink food colouring

For the decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (fan 180°C, 400°F, gas mark 6).

  2. Classic mode Step 2

    Beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, adding a little of the flour if the mixture looks a little curdled.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range)
  3. Classic mode Step 3

    Fold in the flour. Add a little milk to the mixture, to make the mixture dropping consistency.

    Ingredients for this step

  4. Classic mode Step 4

    Pour half of the cake mixture into another bowl. Add a drop of pink food colouring to one of the bowls and stir well.

    Ingredients for this step

    • ½tsp ½tsp Pink food colouring
  5. Classic mode Step 5

    Grease and base line a 15cm square cake tin. Fold a 15cm square of foil into a thick strip and place down the middle of the tin so to divide the tin into two equal parts. Spoon the pink cake mix into one side and the plain mix into the other side.

  6. Classic mode Step 6

    Bake in the oven for 25-30 minutes, or until springy to the touch. Leave to cool on a wire rack.

  7. Classic mode Step 7

    Lightly dust a surface with icing sugar and roll the marzipan into a 23cm x 23cm rectangle.

    Ingredients for this step

  8. Classic mode Step 8

    Trim the cakes to the same size, and then cut both halves into quarters lengthways.

  9. Classic mode Step 9

    In a pan, heat the apricot jam until it becomes runny.

    Ingredients for this step

    • 50g 1⅞ oz Apricot jam
  10. Classic mode Step 10

    Place one of the pink pieces of cake onto a work surface and brush one side with jam. Lay a yellow piece next to it on the jam side and push together.

  11. Classic mode Step 11

    Brush the top with more jam. Top the yellow piece of cake with a pink piece and vice versa. Brush the outside edges of the cake with more jam.

  12. Classic mode Step 12

    Cut the rolled marzipan so that it’s just slightly longer than the cake. Wrap it around the cake, brushing the edges with a little jam to seal them together. 
Trim off the excess marzipan at the ends. Repeat until all the cake and marzipan is used.