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Halloween Battenberg

Irresistible Halloween Battenberg Cake with a Spooky Twist

This Halloween Battenberg cake combines nutty almond flavors with vibrant colors, making it a spooky and delightful dessert for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Ensure it's softened
  • 1 cup Caster Sugar Sweetens the cake
  • 4 medium Eggs Lightly beaten
  • 2 cups Self-Raising Flour Essential for rise
  • 1 cup Ground Almonds Adds nuttiness
  • 1 teaspoon Almond Essence Vanilla can be used as a substitute
For the Colors
  • 1 tube Green Food Colouring Paste For vibrant color
  • 1 tube Purple Food Colouring Paste For vibrant color
  • 1 tube Orange Food Colouring Paste For marzipan layer
For the Layers
  • 1 cup Shredless Marmalade Acts as a delicious spread
  • 1 pound Marzipan For covering the cake
  • 1 cup Icing Sugar For dusting

Equipment

  • Mixing Bowls
  • 8-inch cake pans
  • Handheld or stand mixer
  • Spatula
  • wire rack
  • Rolling Pin

Method
 

Step-by-Step Instructions for Halloween Battenberg
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with baking parchment.
  2. Beat together 1 cup of softened unsalted butter and 1 cup of caster sugar until light and fluffy, about 3-5 minutes.
  3. Slowly add in 4 lightly beaten eggs, one at a time, mixing well after each addition.
  4. Sift together 2 cups of self-raising flour and 1 cup of ground almonds. Fold this into the wet ingredients until combined.
  5. Divide the batter into two bowls. Add green food coloring paste to one bowl and purple to the other.
  6. Spoon the green batter into one pan and the purple into the other. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes. Transfer to a wire rack to cool completely and trim tops evenly.
  8. Spread a thin layer of marmalade between alternating pieces of sponge to create a checkerboard effect.
  9. Dust your countertop with icing sugar and roll out 1 pound of orange marzipan to ¼ inch thick. Cover the assembled cake.
  10. Trim excess marzipan and add decorations if desired. Your Halloween Battenberg is ready to serve!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week or freeze for up to 3 months.

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