Battenburg Cake
From McDougall's cookery book, 1950
To finish the Cake, remove from tin when cold, cut each piece into three lengthways. Trim with a sharp knife so that all the sides are flat. Brush every side of each strip with jam. Arrange in alternate colours, press well together. Roll out almond paste on sugared greaseproof paper into an oblong large enough to wrap around the cake. Brush with jam, slip a knife under the cake, lift it on to almond paste.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 6. The excerpt below is the record exactly as published.
BATTENBURG CAKE Cake Mixture (see Victoria or Golden Sandwich, pages 19 and 20). ees Cochineal or 1 dessertspoonful Cocoa. Almond Paste (1/2 quantity of = recipe on page 42). Warm Jam
Cook this with the app: pantry check, scaling, and the assistant.