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Holi recipe: How to make a colourful Battenberg cake

By Chef Anuj Kapoor
Last updated on: March 20, 2019 13:33 IST
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Tired of Indian sweets on Holi? Try baking a cake.
Chef Anuj Kapoor of The Grand New Delhi
 will tell you how.



  • 280 gm softened butter
  • 280 gm castor sugar
  • 5 eggs
  • 2 pinches of vanilla extract or four drops vanilla essence
  • 200 gm flour
  • 1 tsp baking powder
  • 80 gm ground almond
  • 1 tbsp milk
  • 2-3 tsp different food colours

To assemble

  • 150 gm orange marmalade, blended
  • 150 gm marzipan


  • Preheat the oven to 175°C.
  • Cream the butter and sugar in a large bowl using an electric beater or wooden spoon until it turns pale in colour and creamy in texture.
  • Add vanilla and one egg at a time, beating well between each addition.
  • Add milk. Fold in the flour, making sure it is well incorporated.
  • Divide the mixture between four bowls. Add different food colouring to each.
  • After adding the colouring, blend the mixture with spatula thoroughly or the cake will have an undesirable marbled appearance.
  • Put the batter into four lined cake tins and bake for 30 minutes till a skewer inserted in the middle of the sponge comes out clean.
  • In case you are short of moulds, you can use the same mould and bake one by one. Skip lining the moulds with butter paper if you are using silicone moulds. 
  • Once done, turn out the cakes on to a rack and allow them to cool completely.
  • Remove the paper lining.
  • Spread each layer with marmalade and sandwich them one over the other.
  • Finally, spread marmalade on all sides of the cake.
  • Roll out the marzipan and wrap the cake over.
  • Let it set in the fridge overnight. Slice and serve.

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Chef Anuj Kapoor
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