Battenberg bundt cake

Name: Battenberg bundt cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 14 - 16 serving(s)
Ingredients: 225 g butter, plus extra to grease; 275 g plain flour, plus extra to dust; 300 g caster sugar; 4 medium eggs; 100 g ground almonds; 1 1/2 tsp. baking powder; 100 mL milk; 1 tsp. vanilla extract; Pink food colouring paste; 1/2 tsp. almond extract; 200 g golden marzipan

We love this take on a traditional Battenberg, complete with marzipan icing.

By Ailsa BurtPublished: 01 March 2019

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Oscar Hather

If you love Battenberg, then you'll love this bundt version. An almond flavoured sponge in the traditional pink and yellow colours of a Battenberg and with a marzipan drizzle, this cake is perfect for tea time or a treat for you and your guests.

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Yields:

14 - 16 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

353

Ingredients

225 g
butter, plus extra to grease
275 g
plain flour, plus extra to dust
300 g
caster sugar
4
medium eggs
100 g
ground almonds
1 1/2 tsp.
baking powder
100 ml
milk
1 tsp.
vanilla extract
Pink food colouring paste
1/2 tsp.
almond extract
200 g
golden marzipan

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease a 2.5L bundt tin thoroughly with butter and dust with flour.
2. Step 2Beat together the butter and caster sugar until pale and fluffy, around 5min. Add the eggs one at a time, beating thoroughly after each addition. Fold in the ground almonds, plain flour and baking powder. Stir in 75ml of the milk. Divide the mixture in two adding the vanilla and a tiny bit of pink food colouring to one bowl and the almond extract the other. Gently stir both until combined and add more pink food colouring, if needed, to reach desired colour.
3. Step 3Spoon alternate dollops of the pink and almond cake mixture into the prepared tin. Using the handle of a cutlery knife, drag it through the mixture once around the tin. Bake for 45-50min or until a skewer inserted into the centre comes out clean.
4. Step 4Leave to cool in the tin for 5mins, then turn out onto a wire rack. Cut the marzipan into small cubes and add to a small saucepan with the remaining 25ml milk. Cook gently over a low heat, stirring constantly until the marzipan has completely melted. Allow to cool for 5-10min so it thickens then drizzle it all over the bundt cake. Let the cake and icing cool completely before serving. The uniced cake will keep for 3 days in airtight container, once iced the cake will keep for 1 day.