Raspberry Battenberg

With optional tarragon 🌿

Hello and thank you for being here! This week we’re making a British classic and one of my all time favourite tea time cakes the Battenberg!

Battenberg does not get the respect it deserves and that is something that I absolutely will not stand for. What could be more joyful than pink and yellow squares of cake sandwiched with jam and coated in marzipan? NOTHING! I don’t know what it is about Battenberg that I love so much, the components are fairly simple but together they’re just so joyful, for me the taste of a Mr. Kipling Battenberg is pure nostalgia, and whilst we can refine Battenberg infinitely and make it as fancy as we like, I will never turn my nose up at a classic Mr. Kipling (specifically the mini ones).

The first Battenberg cake was made in 1884 to celebrate the marriage of Queen Victoria's granddaughter to Prince Louis of Battenberg, the checkerboard design was said to represent either the four Battenberg brothers or the Battenberg crest depending on who you ask. The original Battenberg cake was comprised of sponge cake, apricot jam and almond marzipan, some people say that the first iteration was made of nine squares of sponge whilst others say that it was just four, personally I favour a Battenberg with as many squares as possible, not only does it look impressive but it also significantly improves the jam:sponge ratios and more jam is always a good thing.