Recipes · English · Cakes
Battenberg Cake
One serving has 488 kcal and 8 g protein, and at least a fifth of a woman's daily need of phosphorus (35%), selenium (32%), riboflavin (32%), vitamin E (28%), vitamin A (25%) and manganese (22%). Ready in 43 minutes.
- Preparation: 20 min
- Cooking: 23 min
- Makes: 1 serving (127 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, nut
Ingredients
- 25 g Flour, all-purpose
- 20 g Butter, unsalted
- 20 g Sugar
- 25 g Eggs, whole, raw
- 1 g Baking powder
- 0.5 g Vanilla extract
- 25 g Almond paste
- 10 g Apricot jam
Method
- Makes 1 slice; multiply by 10 for a whole cake. Cream the butter and sugar until light, then beat in the egg, vanilla and baking powder, and fold in the flour to a smooth batter.
- Divide the batter in half; tint one half pink with a few drops of natural food coloring if available, leaving the other plain.
- Spoon each half into its own small loaf tin (or a divided tin) and bake at 180 °C (350 °F) for 20-25 minutes until a skewer comes out clean.
- Once cool, trim both sponges into equal strips and arrange them in a checkerboard pattern, gluing the strips together with the warmed apricot jam.
- Roll out the marzipan, brush with a little more jam, and wrap it neatly around the cake, pressing to seal the seam.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 488 kcal | 23% |
| Carbohydrates | 58 g | |
| Water | 32.5 mL | |
| Fiber | 1.9 g | 6% |
| Protein | 8.2 g | 17% |
| Tryptophan | 0.08 g | |
| Threonine | 0.22 g | |
| Isoleucine | 0.27 g | |
| Leucine | 0.47 g | |
| Lysine | 0.3 g | |
| Methionine | 0.14 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.21 g | |
| Valine | 0.33 g | |
| Histidine | 0.14 g | |
| Fat | 25.8 g | |
| Monounsaturated | 10.1 g | |
| Polyunsaturated | 2.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.3 g | |
| Saturated | 11.6 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 136 mg | |
| Calcium | 141 mg | 14% |
| Copper | 0.18 mg | 20% |
| Iron | 2.2 mg | 12% |
| Magnesium | 42.3 mg | 14% |
| Manganese | 0.4 mg | 22% |
| Phosphorus | 245 mg | 35% |
| Potassium | 153 mg | 3% |
| Selenium | 17.7 µg | 32% |
| Sodium | 124 mg | |
| Zinc | 0.89 mg | 11% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.35 mg | 32% |
| Niacin (vitamin B3) | 1.9 mg | 13% |
| Pantothenic acid (vitamin B5) | 0.55 mg | 11% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 76.5 µg | 19% |
| Cobalamin (vitamin B12) | 0.26 µg | 11% |
| Choline | 84.4 mg | 20% |
| Vitamin A | 178 µg | 25% |
| Vitamin C | 0.91 mg | 1% |
| Vitamin D (D2 + D3) | 20.5 IU | 3% |
| Vitamin E | 4.2 mg | 28% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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