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Gluten Free Chocolate Battenberg

Where's the fun in making a traditional battenberg cake? Ok, I'd love to make one but with other family allergies I can't, not if I want to share at least! So this one is a bit different, instead of a pink and white sponge, we have chocolate and white instead, otherwise this gluten free batternburg is the same as a regular one.

Added 5th September 2015
Updated 3 weeks ago
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian


Almond Sponge
90g butter
90g caster sugar
70g gluten free self raising flour
1/4tsp baking powder
25g ground almonds
2 medium eggs
1/4tsp almond extract

Chocolate Sponge
90g butter
90g caster sugar
65g gluten free self raising flour
5g cocoa powder
1/4tsp baking powder
25g ground almonds
2 medium eggs

1x pack ready roll marzipan (about 3/4 is used in total)
Approx 50g apricot jam
  • Preparation Time: 30 Mins
  • Cooking Time: 40 Mins
  • This recipe makes 8 slices

This recipe is free from...

Tree Nuts


1. Grease a 8inch square cake pan. Cut a length of baking parchment around 10 inchs long and around 3 or 4 inchs wide, make two small cuts (around 1/2inch) in one of the long sides of the parchment approx an inch from either end, fold over the piece between the two cuts, place in the centre of the cake pan folded part stuck to the bottom of the pan, fold in the two side pieces so they stick to the greased side of the pan. The piece standing in the middle will create a nice barrier allowing you to cook both colour cakes in the same pan.

2. Place all the ingredients for the almond sponge in a bowl and with an electric whisk, whisk until nice and smooth, place this mix in one side of the sectioned off cake pan and set aside while you do the other cake.

3. Repeat the same process with the Chocolate sponge as with the almond, once whisked place in the second section of the cake pan.

4. Place the cakes in an oven preheated to gas mark 4, the cake will take 30-40 mins, if golden but still wobbly and uncooked after 30 mins, turn the over down to 2 and leave for 10-20 mins, checking occasionally. The sponges are cooked when a knife or skewer poked into the middle of both cakes comes out clean.

5. Allow the cakes to cool off for a few mins in the pan and then turn out to a wire rack to cool completely.

6. Once cold, place the one cake on top of the other and cut in half length ways to create four sponge pieces.

7. Roll out the marzipan, it needs to be slightly wider than the long side of the cake and around 5 times the size length ways, neaten one of the shorter sides up with a knife, don't worry about the rest being neat or too long, we'll tidy it up after.

8. Spread the whole of the marzipan surface with a thin layer of jam and then place a piece of the almond sponge about an inch in from the neatened edge, place some jam on the inside edge of the sponge and them push a piece of the chocolate sponge up to it so the stick together. Jam the outer sides and the top and place the other two sponges on their opposing colours to get the checkered effect. Again jam the sides and fold the inch or marzipan at the side up so it sticks to the cake, wrap the rest of the marzipan around and cut the excess off with a knife leaving just enough behind to overlap the inch of marzipan already stuck to the cake. Press down the overlap so it sticks firmly.

9. With your finger find the front edge of the cake through the marzipan, take a sharp knife and cut about half a centimetre or so of cake and the rough edge of marzipan off to neat out the front, do the same on the back.

Nutritional Information (Per slice)

Calories Carbs Fibre Fat Sugar Protein
408 37g 1g 24g 23g 6g

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