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Strawberry Matcha Battenberg Cake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Keyword: baking, battenberg cake, cake, matcha, strawberry
Servings: 8
Author: Erica

Ingredients

For the Cake

  • 1 cup butter at room temperature
  • 1 1/4 cup granulated sugar
  • 1 cup almond flour
  • 4 eggs beaten
  • 1 1/2 cups self rising flour
  • 2 tbsp half and half or milk
  • 2 tbsp matcha powder
  • 2 tbsp freeze dried strawberry powder I made the powder by blitzing about a cup of freeze dried strawberries in a food processor
  • 2 tbsp strawberry jam

For the Marzipan

  • 1/2 pound ground almonds
  • 2 cups powdered sugar
  • 1/2 tsp almond extract
  • 2 egg whites
  • 1/2 tbsp freeze dried strawberry powder
  • 1/2 tbsp matcha powder

For Assembly

  • strawberry jam

Instructions

  • Preheat the oven to 350°F. Prep a square baking tin (I think mine is 9" by 9") by laying a sheet of parchment paper over a sheet of aluminum foil. Fold them in half, then position the fold in the center of the pan with the parchment paper side up so the pan is divided in half

Make the Cake

  • Cream the butter and sugar together until light and fluffy, around 5 mins
  • Add the almond flour and mix to combine
  • Add the eggs and 1/4 cup of the flour and mix until combined. The flour helps keep the mixture from curdling
  • Add the rest of the flour and mix until just combined
  • Divide the batter evenly into two bowls (I recommend using a kitchen scale here, but you can eyeball it if you don't have a scale). Add the matcha powder to one bowl and the strawberry powder and jam to the other bowl. Fold each until just combined
  • Pour the batter into the two halves of your prepared tin. Bake for 30-35 minutes until the center is set and a toothpick or skewer inserted into the center of the cake comes out clean. Allow the cake to cook in the pan until you can handle it, then leave it on a cooling rack to finish cooling completely

Make the Marzipan

  • Combine the almond flour and powdered sugar in a food processor and blend for about a minute until fine
  • Add the almond extract and egg whites and blend until the mixture comes together in a ball
  • Divide the marzipan into three balls. Fold match into one ball and strawberry powder into a second. Leave the third plain
  • Combine the three balls into one lump, then roll it out into a snake shape. Starting from one end of the snake, twist the marzipan periodically. Then roll the snake back into a ball

To Assemble

  • Roll the marzipan out to 1/4 or 1/6" thickness. I used a rolling pin with a 1/6" guard, but you can eyeball this if you need to
  • Cut the cake across the top so both flavors are level. Then cut each flavor into two square or rectangle pieces. Make sure all the pieces are the same width
  • Spread jam on the bottom and one side of a piece of cake and lay it on the marzipan. Lay a piece of the other flavor next to the first piece so they join on the side that has the jam. Spread jam on top of both pieces. Then spread jam on the side of the second piece of the second flavor and lay it on top of the first piece. Follow up by placing the last piece in the remaining slow. The end result should be a square with a checkered pattern
  • Spread jam on the remaining sides of the cake
  • Wrap the marzipan around the cake and flip it over so the seam is on the bottom. Cut off each end so you have clean, sharp edges.
  • The cake will keep in the fridge for 2-3 days