Manchester Vimto Battenberg


Delight your family and friends with this northern twist on a British classic!

Vimto Battenberg Piece
Single width

Serves 12

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Battenberg Cake

175g Unsalted butter

175g Caster sugar

3 Large free-range eggs

50g Ground almonds

140g Self raising flour

2.5g Baking powder

2.4ml Almond essence

1 Vanilla pod- Deseeded

0.4g Organic natural purple food powder

0.4g Organic natural yellow food powder

Dark blue

Vimto Jam

108g Apricot Jam

300ml Vimto cordial- Reduced till sticky



480g Marzipan

1.4g Organic natural purple food powder

Dark blue

Preheat the oven to 190C

Grease a 20cm/8in square, loose-based cake tin with butter.

Take a 30cm x 20cmstrip of baking parchment and make an 8cm fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time.

Line the tin with the baking parchment, keeping the division in the centre.

Cream the butter & sugar, slowly add the eggs then fold in the flour and vanilla in a food mixer until well combined.

Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl.

Add the food colourings to each half of the batter and fold until it is well blended.

Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon.

Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold.

To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles.

Warm the apricot jam & Vimto in a saucepan then press through a fine sieve.

Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges.

Sandwich the two pairs of sponges together like a checkerboard and brush the top and sides with jam.

Place the marzipan on a surface, knead in the purple colour, dust with icing sugar and roll into a rectangle of about 40cm x 20cm: it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm.

Turn the cake upside down on the marzipan and brush the underside of the sponges with jam.

Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join.

Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate.


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