Battenberg cake

Name: Battenberg cake
Cook time: 22 min
Total time: 50 min
Yield: 10
Ingredients: 175g (6oz) butter; 175g (6oz) caster sugar; 4 eggs, preferably free-range and organic; 225g (8oz) plain white flour; ½ teaspoon baking powder; zest of ½ organic lemon; ¼ teaspoon pink colouring and drop of pure almond extract; 25g (1oz) drinking chocolate powder; a little milk (optional); 225g (8oz) almond paste (marzipan); ¾ pot homemade raspberry jam (see recipe); caster sugar; three 19 x 11cm (71⁄2 x 41⁄2 in) tins, lined on the base and sides with greaseproof; paper

Recipe by: Darina Allen

Mummy made this cake with us when we were little. We loved watching her assemble it. It's also known as Chapel Window Cake because the different colours in the cake look like stained glass.

SERVES

PEOPLE

PREP TIME

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COOKING TIME

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Ingredients

175g (6oz) butter
175g (6oz) caster sugar
4 eggs, preferably free-range and organic
225g (8oz) plain white flour
½ teaspoon baking powder
zest of ½ organic lemon
¼ teaspoon pink colouring and drop of pure almond extract
25g (1oz) drinking chocolate powder
a little milk (optional)
225g (8oz) almond paste (marzipan)
¾ pot homemade raspberry jam (see recipe)
caster sugar
three 19 x 11cm (71⁄2 x 41⁄2 in) tins, lined on the base and sides with greaseproof
paper