Battenburg Traybake

Because baking little square of cake seems a bit of a faff

First, before I get onto Battenburg Cake, I just wanted to thank everyone who joined me on Sunday for the Live Bake Along of Custard Cream Cake. If you want to check out the replay follow the link below for all the details.

I was a little scared by the whole thing, as it’s been a long time since I went live online. But, I got on with it, and thankfully wasn’t a complete jibbering mess.

Battenburg Traybake

Now, onto Battenburg Traybake. What do you picture when you think of Battenburg Cake? I bet it has something to do with square of pink and white almond cake, stuck together with almond buttercream and wrapped in apricot preserve and marzipan.

Yeah, but do you know what a faff it is to make a Battenburg Cake? Unless you have patience and the ability to fold baking paper with origami precision to get 4 long square cakes out of 1 baking tin, I suggest you give this a go instead.

This Battenburg distills down all the key parts of a classic Battenburg, but is much easier to make. It’s pink and white, its almond cake, its got apricot preserve and almond buttercream.

I didn’t add marzipan to mine, but if you really love a bit of the almondy paste, then maybe make some marzipan decorations to place on top.

There are ingredient and technique noted after the recipe.

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Coming soon on Recipes from the Cake Shed and The Baking Club

Viennese Whirls, Dairy Free Chocolate Cake and Creame Egg Rice Crispy Treats

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Battenburg Traybake Recipe

This recipe will make a 7” x 11” Traybake, or 2 x 7” round layers