Lemon + rose battenbergs

While I love the classic almond flavour, I’ve added lemon and rose to my version, which I find a pleasing pairing for the pink and yellow sponges. The battenbergs are easier to slice and assemble the day after baking.

MAKES 3 BATTENBERGS PREP 40min, plus cooling and chilling COOK about 25min

• 180g unsalted butter, at room temperature

• 180g caster sugar

• 3 medium eggs

• 90g self-raising flour

• 90g ground almonds

• 1tsp baking powder

• Finely grated zest 1/2 lemon

• 1tsp rose water

• Few dabs pink gel food colouring

• 200g apricot jam

• 750g white marzipan

1 Preheat oven to 170°C/mark 5 and line the base and sides of a 20 x 30cm tin with baking parchment. Once lined, cut a piece of foil the same width as the tin, fold it in 1/2, then place across the centre of the narrow axis of the tin, creating 2 separate sections.

2 Cream the butter and caster sugar until pale and fluffy, then crack the eggs into the bowl one at a time, beating well between each addition. Add the flour, ground almonds, baking powder and 1/2tsp fine salt, and mix again until just combined.

3 Decant 1/2 the batter into a separate bowl. Add the lemon zest to the first bowl and mix. Add the rose water and a small dab of pink food colouring to the second bowl, then mix until the colour is even.

4 Pour each of the cake batters into a separate side of the prepared tin, levelling the surface with a palette knife, then bake for 20-25min, until a skewer inserted into the centre of the cake comes out clean. Set aside to cool completely.

5 When you are ready to assemble, trim the edges and surface of each cake so you

have 2 even, sharp-edged rectangles. Check that both cakes are the same height, levelling off the taller one if needed.

6 Carefully measure the height of each cake, then cut long strips as wide as they are high. You should end up with 6 strips of each type of cake – enough for 3 battenbergs.

7 Gently warm the apricot jam. Cut the marzipan into 3 equal pieces. Lay a large sheet of clingfilm on the counter and place one of the pieces of marzipan in the centre. Roll it out to the same length as your strips of cake.

8 Brush 2 strips of each colour sponge with the apricot jam on all sides except the ends, then assemble the 4 pieces together in a two-up, two-down chequerboard arrangement. Brush with more jam, then place the cake in the centre of the marzipan and use the clingfilm to wrap the marzipan around the 4 long sides. Trim off any excess marzipan, then fully enclose the cake in the clingfilm and use your fingers to mould the edges so they are sharp and square.

9 Repeat until you have 3 wrapped battenbergs, then transfer the cakes to the fridge for a few hr to firm up. Once chilled, remove the clingfilm and carefully slice the ends of each cake to neaten the edges and display a sharp chequerboard pattern.

SHELF LIFE These should be eaten within 5 days of baking, so are best sent using next-day postal services.

SUBSTITUTIONS Swap the rose water for orange blossom water, or almond essence if you prefer a classic battenberg.

HOW TO POST Wrap tightly in cellophane, followed by tissue paper. These are best sent on their own in a snug-fitting box.

‘Lemon and rose make a pleasing pairing for the pink and yellow sponges’