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Raspberry And Orange Battenburg Cake

  • 8-10
Raspberry And Orange Battenburg Cake

A Battenburg Cake is a recipe from years passed when highly decorated cakes were the norm. It is however a delightful cake to enjoy on Mother’s Day. This version with raspberries and orange flavours is delicious.


  • ¾ cup frozen raspberries
  • 150 grams butter
  • 3 eggs, beaten
  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • 70 gram packet ground almonds
  • a few drops red food colouring
  • grated rind one orange
  • 2 tblsp fresh orange juice
  • ¼ cup raspberry jam, sieved
  • 500 grams white fondant icing


  1. Rub the just thawed raspberries through a sieve and measure out ¼ cup. Set aside.
  2. Cream the butter and sugar until light and fluffy. Beat in the eggs a little at a time.
  3. Sift the flour and baking powder and fold into the creamed mixture with the ground almonds.
  4. Divide the mixture evenly between 2 bowls. Fold the raspberry puree into one of the bowls with a few drops of red food colouring. Fold the orange zest and juice into the second bowl.
  5. Spoon each mixture into a well-greased and base-lined 20 x 10cm loaf tins. Alternatively, divide a 20cm square tin with a double piece of foil across the middle.
  6. Cook at 180°C for 18-20 minutes for the loaf tins or 30-35 minutes for the 20cm square tin. Cool on a wire rack.
  7. Trim and cut each cake lengthwise into 2 even-sized strips. Spread the cake strips with jam and the sandwich raspberry and orange side by side, then orange and raspberry on top.
  8. Spread the sides with a little more jam. Roll out the white fondant icing on a board dusted with a mixture of half icing sugar and half cornflour to a rectangle at least 20cm wide by 42cm long. Wrap the fondant carefully around the cake and trim.
  9. Place in an airtight container in a cool place for a few hours for the icing to firm. Cut with a sharp knife into slices to serve.

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