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Gluten Free Battenberg Cake

My delicious gluten free Battenberg cake is the perfect cake to have with a cuppa tea. A tasty slice is also dairy free and low FODMAP.

Ingredients

For the 'yellow' almond sponge

  • 175g soft dairy free spread
  • 175g golden caster sugar
  • 140g gluten free self raising flour
  • 50g ground almonds
  • 1/2 tsp baking powder
  • 3 medium eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract

For the 'pink' vanilla sponge

  • 175g soft dairy free spread
  • 175g golden caster sugar
  • 140g gluten free self raising flour
  • 50g ground almonds
  • 1/2 tsp baking powder
  • 3 medium eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp pink food colouring paste

To assemble the Battenberg

  • 200g dairy free lemon curd I use this as a low FODMAP alternative to apricot jam to 'glue' the cake together!
  • 800g white marzipan I usually just buy 2 500g packs
  • icing sugar for rolling out the marzipan

Instructions

  • Line your 20cm square tin with grease proof paper.
  • Heat the oven to 180C.
  • Firstly make your almond sponge. Using the 'all-in-one' method add your ingredients to a mixing bowl and mix together using an electric whisk until combined. (If you prefer you can use the creaming method)
  • Place your cake mixture into your prepared tin and cook in the oven for around 25-30 minutes or until cooked through.
  • Allow to cool in the tin for around 5-10 minutes before placing on a cooling rack to completely cool whilst you make your pink sponge!
  • Do exactly the same for your pink sponge, prepare your tin, mix together all the ingredients, place your cake mixture in the tin and cook in the oven for 25-30 minutes as before.
  • Allow your pink sponge to completely cook as well before you consider assembling.
  • Heat up your curd so that it is lovely and smooth for sticking together your cakes.
  • Trim the edges of both cakes with a sharp knife and then evenly cut both cakes into strips. (I measure the height of the cakes and then use that as a guide for how wide each strip should be)
  • For one Battenberg you will need two strips of yellow cake and two strips of pink cake. (You can cut more strips to make a second Battenberg if you wish or do whatever you wish with the rest of the sponge - just don't waste it!)
  • Make sure all of your sponge strips are the same length as well.
  • Cover a large surface with a little icing sugar and roll out your marzipan. It will need to cover the entire Battenberg so will need to be quite large and around 0.5cm thick.
  • Brush the marzipan liberally with your 'glue', for me this was my lemon curd.
  • Place one of each colour sponge onto the marzipan and brush all over with lemon curd (except the ends that will be on show!). Brush between the two coloured sponges so they stick together.
  • Place the other two sponges on top, the other way round to give the checkerboard effect.
  • Very carefully roll up your cake in the marzipan. Lift the marzipan up and over, try and keep it as tight to the cake as possible to reduce any gaps. Tidy up the edges with a sharp knife to make it nice and clean.
  • Slice it up and enjoy! It should keep for as long as your regular sponge cake would :)

Notes

* You will need a 20cm square cake tin. If you have two tins you could save yourself some time, but I just have the one and make my gluten free sponges one at a time.
* You will have enough here to actually make 2 gluten free Battenberg cakes if you wish. Or you could use the extra sponge for something else!