Battenberg cake from The British Baking Book: The History of British Baking, Savory and Sweet (page 32) by Regula Ysewijn

  • apricot jam
  • rosewater
  • superfine sugar
  • eggs
  • butter
  • almond meal
  • apricot kernels
  • plain flour
  • pink food coloring

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought marzipan for the homemade marzipan specified in this recipe, Maraschino liqueur for rosewater, and additional almond meal mixed with almond extract or Maraschino liqueur for apricot kernels.

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