Lemon and pistachio battenberg
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Medium - March 2014
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Serves 6-8 -
Hands-on time 1 hour 20 min, oven time 30-35 min, plus cooling and chilling
This battenberg cake recipe swaps traditional pink and white squares for lemon and pistachio flavoured green and yellow squares. Make it for a special occasion, afternoon tea or Mother’s Day surprise.
Looking for a classic battenberg cake recipe? Our recipe is the jewel in the crown of our afternoon tea collection.
Nutrition: per serving
- Calories
- 702kcals
- Fat
- 42.6g (14.5g saturated)
- Protein
- 13.3g
- Carbohydrates
- 66.8g (54.1g sugars)
- Fibre
- 0.6g
- Salt
- 0.3g
For 8 servings
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delicious. tips
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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