Heat oven to 180C/160C fan/gas 4 and
line the base and sides of a 20cm square
tin with baking parchment (the easiest
way is to cross 2 x 20cm-long strips over
the base). To make the almond sponge,
put the butter, sugar, flour, ground
almonds, baking powder, eggs, vanilla
and almond extract in a large bowl. Beat
with an electric whisk until the mix
comes together smoothly. Scrape into
the tin, spreading to the corners, and
bake for 25-30 mins – when you poke in
a skewer, it should come out clean.
Cool in the tin for 10 mins, then transfer
to a wire rack to finish cooling while you
make the second sponge.
For the pink sponge, line the tin as
above. Mix all the ingredients together
as above, but don’t add the almond
extract. Fold in some pink food colouring.
Then scrape it all into the tin and bake
as before. Cool.
To assemble, heat the jam in a small
pan until runny, then sieve. Barely trim
two opposite edges from the almond
sponge, then well trim a third edge.
Roughly measure the height of the
sponge, then cutting from the
well-trimmed edge, use a ruler to help
you cut 4 slices each the same width as
the sponge height. Discard or nibble
leftover sponge. Repeat with pink cake.
Take 2 x almond slices and 2 x pink
slices and trim so they are all the same
length. Roll out one marzipan block on
a surface lightly dusted with icing sugar
to just over 20cm wide, then keep
rolling lengthways until the marzipan
is roughly 0.5cm thick. Brush with
apricot jam, then lay a pink and an
almond slice side by side at one end of
the marzipan, brushing jam in between
to stick sponges, and leaving 4cm clear
marzipan at the end. Brush more jam
on top of the sponges, then
sandwich remaining 2 slices on top,
alternating colours to give a checkerboard
effect. Trim the marzipan to the
length of the cakes.
Carefully lift up the marzipan and
smooth over the cake with your hands,
but leave a small marzipan fold along the
bottom edge before you stick it to the
first side. Trim opposite side to match
size of fold, then crimp edges using
fingers and thumb (or, more simply,
press with prongs of fork). If you like,
mark the 10 slices using the prongs of
Assemble second Battenberg and
keep in an airtight box or well wrapped
in cling film for up to 3 days. Can be
frozen for up to a month.