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Battenburg cake iced with white icing and topped with raspberries and lemon slices. Tried & Tested

Raspberry, lemon and white chocolate battenburg

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2.75 stars based on 4 ratings

An interesting flavour combination and fabulous twist on a traditional battenburg. This cake would make a lovely show stopper at an afternoon tea or dinner party and featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:1
  • Skill level:advanced

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Ingredients

For the sponge

  • 350g 12½ oz Butter (unsalted) soft
  • 350g 12½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 280g 10 oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 100g 3½ oz Almonds (ground)
  • 1tsp 1tsp Baking powder
  • 6 6 Egg(s) (free range)
  • 2tsp 2tsp Vanilla bean paste (we like Nielsen-Massey) Vanilla bean paste
  • 2tbsp 2tbsp Raspberries freeze dried pieces
  • 2tbsp 2tbsp Confit lemons cubes
  • 2tsp 2tsp Raspberry liqueur
  • 2tsp 2tsp Lemon extract (we like Nielsen-Massey) Lemon extract
  • Pink food colouring a few drops
  • Yellow food colouring a few drops

For the coating

  • 150g 5⅜ oz Raspberry jam
  • 500g 17⅝ oz White chocolate modelling chocolate

For the the decoration

  • Raspberries fresh
  • Icing sugar to dust (we like Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre heat the oven to 180°C (160°C fan, 350°F, gas mark 4).  Butter and line 2 x 20cm square tins.

  2. Classic mode Step 2

    Beat all the ingredients together until it becomes smooth and spoon half of the mixture into one bowl and the other half in to another.

    Ingredients for this step

    • 350g 12½ oz Butter (unsalted) soft
    • 350g 12½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 280g 10 oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 100g 3½ oz Almonds (ground)
    • 1tsp 1tsp Baking powder
    • 6 6 Egg(s) (free range)
    • 2tsp 2tsp Vanilla bean paste (we like Nielsen-Massey) Vanilla bean paste
  3. Classic mode Step 3

    Mix into one of the batters the lemon extract and the lemon bits then add the food colouring to get a nice bright yellow colour.

    Ingredients for this step

    • 2tsp 2tsp Lemon extract (we like Nielsen-Massey) Lemon extract
    • 2tbsp 2tbsp Confit lemons cubes
    • Yellow food colouring a few drops
  4. Classic mode Step 4

    Mix into your other bowl the dried raspberries, liquor and colouring to make a nice pink colour.

    Ingredients for this step

    • Raspberries fresh
    • 2tsp 2tsp Raspberry liqueur
    • Pink food colouring a few drops
  5. Classic mode Step 5

    Spoon the mixtures into the two prepared tins and bake for 25 – 30 minutes until a skewer comes out clean. Leave to cool.

  6. Classic mode Step 6

    Trim the sponges into four slices, each the same width as the sponge height.

  7. Classic mode Step 7

    Roll the white modelling chocolate using a textured rolling pin.

    Ingredients for this step

    • 500g 17⅝ oz White chocolate modelling chocolate
  8. Classic mode Step 8

    Brush with the jam, lay a pink and yellow slice side by side, brushing some jam in between them.

    Ingredients for this step

    • 150g 5⅜ oz Raspberry jam
  9. Classic mode Step 9

    Repeat this process, alternating the colours.

  10. Classic mode Step 10

    Carefully wrap the stacked sponge up tightly, leaving the joint underneath.