Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan. The cake is moist,rich and really flavorful. Enjoy!

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/chocolate-almond-battenberg-cake

Ingredients
Makes about 8 servings
3/4 cup (170g) butter, softened
3/4 cup (150g) caster sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 tsp (5g) baking powder
1/4 tsp (1g) salt
2 tbsp (30ml) milk

For almond batter
1 tsp (5g) almond extract

For chocolate batter
2 tbsp (16g) unsweetened cocoa powder
1 tbsp (15g) sugar 2 tbsp (30ml) milk

For brushing
3/4 cup (180g) apricot jam

Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 tbsp (60g) apricot jam
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) almond extract

1. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.

2. In a medium bowl combine flour with almond flour, baking powder and salt.

3. In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.

4. Gradually add flour mixture and milk and mix to combine.

5. Divide batter in half.

6. For the almond batter incorporate almond extract.

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