Chocolate Almond Battenberg Cake

I saw this delicious cake on a Facebook video and thought I would give it a try.  I am always looking for gluten free and dairy free desserts and so I did substitute the milk (soy), sugar and flour with GF and DF options.  Therefore, with this particular recipe the squares on the cake in the picture are going to look a little darker than normal sugar due to my use of coconut sugar.  In the end, this really was a nice combination of flavors that I wasn’t expecting and was delicious. The marzipan was definitely not my finest moment though, but a simple cross design in the dough afterwards really did help disguise that!  I found the original video helpful as well when making this, check it out at Home Cooking Adventure!!


Prep Time:  30 minutes   Total Time:  1 hour 20 min    Makes: about 8 servings

Ingredients you need to cook this shit:

  • 3/4 cup Butter, softened
  • 3/4 cup Caster Sugar
  • 3 large Eggs
  • 1 cup All-purpose Flour
  • 1/2 cup Almond Flour
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp salt
  • 2 TBSP Milk

For almond batter

  • 1 tsp Almond Extract

For chocolate batter

  • 2 TBSP Unsweetened Cocoa Powder
  • 1 TBSP Sugar
  • 2 TBSP Milk

For brushing

  • 3/4 cup Apricot Jam

Almond Paste (Marzipan)

  • 2 cups Almond Flour
  • 1 cup Powdered Sugar
  • 4 TBSP Apricot Jam
  • 2 TBSP Unsweetened Cocoa Powder
  • 1 tsp Almond Extract

Directions on how to cook this shit:

  1. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
  2. In a medium bowl combine flour with almond flour, baking powder and salt.
  3. In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate. Gradually add flour mixture and milk and mix to combine.
  4. Divide batter in half.
  5. For the almond batter incorporate almond extract.
  6. For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
  7. Pour each batter into one half of the prepared pan. Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
  8. Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
  9. Meanwhile warm the apricot jam, sieve and let cool.
  10. When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size. Cut each in half lengthways. Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.
  11. Prepare the almond paste. Place the almond flour, powdered sugar and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
  12. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer. Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
  13. Tightly wrap the cake in almond paste (marzipan). Trim the ends and refrigerate until ready to serve.

4 Comments Add yours

  1. chefkreso says:

    Looks interesting, my nephew would love this cake 🙂

    Liked by 1 person

  2. marymtf says:

    Chocolate and almond seem made for each other, don’t they?

    Liked by 1 person

    1. Yes!!! Such a good combination!


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