Pina Colada Raspberry Battenberg Cake
A challenge
“Last of the summer baking?”
— Jessie


Serves 8


Step 1

To prep - preheat the oven to 160°C (fan assisted) / 180°C (conventional). Line the base and sides of a 20x20cm square baking tin with greaseproof paper. To make a divider, cut a 20cm x 10cm rectangular piece of greaseproof paper and fold it in half. Insert the divider in the middle of the baking tin to divide it into two sections

Step 2

To start, make the almond sponge mixture by beating the margarine (or butter), sugar and almond extract together until light and creamy. Beat in the eggs one at a time until well combined. Gently fold in the self-raising flour, ground almonds and milk until the cake mixture is smooth.

Step 3

Divide the mixture between two bowls and mix the Whittard Pina Colada White Hot Chocolate powder into one bowl. Mix the Whittard Raspberry Ripple White Hot Chocolate powder into the other bowl. If you want a brighter pink colour, mix in a few drops of pink food colouring

Step 4

Spoon one of the mixtures into one side of the baking tin and the other mixture in the other side, smoothing them out on top. Bake for 25 minutes until risen and golden on top. Leave to cool completely

Step 5

To make the batternberg sponge, lift both sponges out of the baking tin and place them on a flat surface. Use a sharp knife to level off the top of each sponge so they’re completely flat, and trim the edges of each sponge to make them straight. Slice each sponge lengthwise to make 2 rectangular strips that are as wide as the cake is thick (mine were 1 inch thick and 1 inch wide). You should now have 2 strips of yellow Pina Colada sponge and 2 strips of pink Raspberry Ripple sponge. Heat the pineapple jam in a small saucepan on the hob until warm and sticky. Lightly brush the jam onto each long side of the 4 strips of sponge. Stack and stick the sponges together to make a chequered pattern. If needed, trim the ends to neaten them up

Step 6

Next, dust a large piece of greaseproof paper and rolling pin with icing sugar. Place the block of marzipan on top of the greaseproof paper and roll into a 25cm(l) x20cm(w) rectangle that’s roughly 0.5cm thick. Carefully place the Battenberg sponge into the middle of the marzipan and brush the top with jam. Trim the long edges of the marzipan so that they line up perfectly with the short edges of the sponge. Now use your hand to wrap the marzipan around the sponge, sealing it together on top. This part is a bit like wrapping a present, just make sure the marzipan is wrapped tightly and use the jam to stick it to the sponge

Step 7

Now turn the Battenberg upside down so that the sealed edge is underneath and trim off any excess marzipan

Step 8

Lightly brush the top of the Battenberg with pineapple jam. Scatter the coconut flakes on top and place the fresh raspberries down the middle of the cake. Slice, serve & enjoy!
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