📝 About This Recipe
Originally created in 1884 to celebrate the marriage of Princess Victoria to Prince Louis of Battenberg, this iconic British tea cake is as visually stunning as it is delicious. It features a light, almond-scented sponge arranged in a signature four-panel checkerboard pattern, bound together by silky apricot jam and wrapped in a thick layer of sweet marzipan. This teatime classic offers a perfect balance of moist cake, tart fruit, and nutty almond notes that will transport you straight to a Victorian garden party.
🥗 Ingredients
For the Almond Sponge
- 175 grams Unsalted butter (softened at room temperature)
- 175 grams Caster sugar (superfine sugar)
- 3 Large eggs (at room temperature, lightly beaten)
- 175 grams Self-raising flour (sifted)
- 50 grams Ground almonds (almond meal)
- 1/2 teaspoon Almond extract (high quality)
- 1-2 tablespoons Milk (whole milk, to loosen batter)
- 1-2 drops Pink food coloring (gel-based preferred)
For Assembly and Finishing
- 150 grams Apricot jam (smooth or sieved to remove chunks)
- 500 grams Marzipan (natural or golden)
- 2 tablespoons Icing sugar (for dusting the work surface)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease an 8-inch (20cm) square baking tin. Create a central divider using a folded piece of parchment paper and foil to split the tin into two equal rectangular sections.
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2
In a large mixing bowl, cream the softened butter and caster sugar together using an electric whisk until the mixture is pale, light, and fluffy (about 3-5 minutes).
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3
Gradually add the beaten eggs one at a time, whisking well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
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4
Gently fold in the sifted self-raising flour, ground almonds, and almond extract using a large metal spoon until just combined. Stir in enough milk to achieve a 'dropping consistency'.
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5
Divide the batter equally into two bowls. Leave one bowl plain (yellow) and stir a drop or two of pink food coloring into the second bowl until you reach a vibrant rose hue.
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6
Spoon the yellow batter into one side of the prepared tin and the pink batter into the other. Level the tops with a spatula.
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7
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean and the sponges spring back when lightly pressed.
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8
Allow the cakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. This is crucial for clean slicing later.
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9
Once cold, trim the tops of the cakes to make them perfectly flat. Place one sponge on top of the other and trim the edges so they are identical in size. Cut each sponge lengthways into two equal long strips, giving you four strips in total (two pink, two yellow).
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10
Warm the apricot jam in a small saucepan or microwave, then sieve it to ensure it is perfectly smooth. This acts as the 'glue' for your cake.
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11
Assemble the checkerboard: Brush the side of a yellow strip with jam and press it against a pink strip. Brush the tops with jam. Place a pink strip on top of the yellow one, and a yellow strip on top of the pink one, using jam to secure all sides.
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12
Dust your work surface with icing sugar and roll out the marzipan into a rectangle large enough to wrap around the cake (roughly 20cm x 40cm) and about 5mm thick.
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13
Brush the outside of the assembled cake block with more jam. Place the cake on the marzipan and roll it up tightly, ensuring the seam is at the bottom.
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14
Trim the ends of the cake with a sharp serrated knife to reveal the clean, perfect checkerboard pattern. Crimp the top edges of the marzipan with your fingers or a fork for a decorative finish.
💡 Chef's Tips
Ensure your butter is truly soft to get the maximum aeration during creaming. Use gel food coloring rather than liquid to avoid changing the batter's consistency. If your marzipan is too sticky, keep dusting your rolling pin with icing sugar. For perfectly straight lines, use a ruler to measure your cake strips before cutting. Let the assembled cake sit for 30 minutes before the final trim to let the jam set.
🍽️ Serving Suggestions
Serve with a steaming pot of Earl Grey or Darjeeling tea. Add a dollop of clotted cream on the side for an extra indulgent treat. Pair with fresh raspberries to cut through the sweetness of the marzipan. Display on a vintage lace doily for a traditional British afternoon tea aesthetic.