Lemon and pistachio battenberg
- April 2014
- Serves 6-8
- Hands-on time 1 hour 20 min, oven time 30-35 min, plus cooling and chilling
This battenberg cake recipe has a beautiful hit of lemon to cut through the sweetness.
- 42.6g (14.5g saturated)
- 66.8g (54.1g sugars)
For 8 servings
Freeze the cooled sponges, without the marzipan, for up to 3 months, well wrapped in baking paper and cling film. Defrost completely before assembling the battenberg.
The sponges are quite moist thanks to the ground nuts, so the battenberg cake will keep in the fridge for up to 2 days (although it’s at its best on the day it’s made). Bring it to room temperature before slicing.
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