Lemon and lime Battenberg cake recipe for a refreshing treat

Ingredients for Lemon and lime Battenberg

• 225 g butter, softened, plus extra for greasing

• 225 g caster sugar

• 4 eggs

• 225 g self-raising flour

• 50 g ground almonds

• zest and juice of 1 unwaxed lemon

• yellow and green gel food colourings (optional)

• zest and juice of 1 lime

• 60 ml fine-cut lime marmalade

• 500 g marzipan, for dusting with icing sugar

• 20 x 20 cm cake tin

How to make Lemon and lime Battenberg

1. Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease a cake tin and line it with baking parchment, ensuring the parchment overhangs at the edges. Divide the tin cavity in half by pulling up the centre of the parchment and folding a tall pleat to separate the halves, keeping the pleat as close to the centre as possible.

2. Cream the butter and sugar together in a bowl for 4–5 minutes, using a stand mixer or an electric hand-held whisk, until the mixture is pale and fluffy. Beat in the eggs, one at a time, adding 1–2 tablespoons of the flour if the mixture begins to curdle.

3. In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half of the mixture into a separate bowl.

4. Add the lemon juice, lemon zest, and a little yellow food colouring to one half of the batter. To the other half, add the lime juice, lime zest, and green food colouring, mixing until fully combined.

5. Spread the lemon mixture into one half of the tin and the lime mixture into the other half, using the parchment to separate them. Bake for 20–25 minutes, or until risen and golden. Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

6. Use a serrated knife to trim the edges of the cooled sponges. Carefully cut the sides that have coloured in the oven, as they may look unappealing in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross-section. Aim for strips that are approximately 2x2cm.

7. Gently warm the lime marmalade in a small saucepan to loosen it for easier spreading, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate colour on top of the bottom layer to create a checkerboard effect with the four strips.

8. Lightly dust the worktop with icing sugar, then roll out the marzipan into a large rectangle, trimming the edges so that it measures approximately 18x20cm. Brush the top and sides of the assembled cake with the remaining marmalade, then place the cake top-side down onto the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is fully covered. Press in the final section of marzipan or trim if it appears too long.

9. Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.