Cake & Cookie Recipes > Battenberg Cake

How to make Battenberg Cake:
Also known as "Window Cake" or "Church Window Cake". The origin of the cake and its distincitve name is not known for certain but it is thought that the cake was created in honour of the marriage in 1884 of Queen Victoria's granddaughter to Prince Louis of Battenberg.


4oz self raising flour
3oz caster/superfine sugar
2 eggs
4oz butter
natural red food colouring
apricot jam

for the almond icing:

4oz ground almonds
6oz caster/supefine sugar
1 egg white
(see measure conversions for more information)


- Beat butter and sugar to a soft cream.
- Beat the eggs.
- Add the eggs gradually to the butter with the flour, mixing in a little of each alternately.
- Beat to a smooth batter.
- Divide the batter in half.
- Colour one half pink.
- Leave the other half plain.
- Bake the pink and the plain in two square tins.
- Bake at 180 degrees c. for 30 – 40 minutes or until the cake is firm to the touch.
- Cool thoroughly on a wire rack.
- Cut the cake into strips one inch wide.
- Take one pink piece of cake and one plain piece.
- Sandwich them together with jam lengthways.
- Repeat and sandwich two lots of two pieces together so that pink is never next to pink.
- Press together well.
- Leave in the fridge for 1 hour.
- Make almond icing.
- Roll out on a board sprinkled with icing sugar.
- Brush cake all over with jam.
- Wrap the cake in almond icing leaving both ends uncovered.