Walnut & Coffee Battenburg – Bake of the Week

Walnut & Coffee Battenburg - Bake of the Week

I’m not for a minute going to suggest that this was an easy cake to assemble. I think that’s blatantly obvious from the pictures (taken in the dark, trying to disguise the many lumps and bumps). What I can say about this Coffee & Walnut Battenburg is that it tastes great and is actually a really easy cake to bake. I wanted more of a walnut taste than a coffee taste – I usually find that coffee & walnut cakes are all coffee.

I steered away from the typical jam to stick the segments together and went with Marshmallow Fluff – worked perfectly although its a bugger to spread on a soft, fresh cake.

This could easily be separated into 2 cakes – ME being me, went for one enormous one!

Walnut & Coffee Battenburg

Serves 10+
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Meal type Dessert, Lunch
Misc Child Friendly, Serve Cold
Occasion Barbecue, Casual Party
A different take on the traditional Battenburg cake. This cake is much more of a walnut cake than a coffee cake - If you are not keen on coffee, then leave it out!


  • 6 Medium Eggs (Separated)
  • 250g Caster Sugar
  • 75g Walnuts (Chopped into small pieces)
  • 50g Plain Flour
  • 300g Ground Almonds
  • 2 teaspoons baking powder
  • 3 teaspoons Very Strong Coffee (mixed with 2 teaspoons of boiling water)
  • 1 jar Marshmallow Fluff
  • 2 packets Natural Marzipan


Preheat the oven to 190C and grease & line a 8" square tin. You are going to use this twice so if you have 2, do both.
Whisk the egg whites in a completely clean bowl, until you get stiff peaks
Whisk together the egg yolks and the sugar - you want this mixture fairly stiff too.
Add in the Egg whites and fold in VERY gently
Add the flour/almond/baking powder mixture - folding in gently all the time
When only just mixed in, separate half of the mixture and put it into the cake tin. Bake for 30-35 minutes.
Once cooked, remove from the tin and allow to cool on a wire rack.
Using the second half of the mixture, mix in the coffee and the walnuts and again bake for 35 minutes.
When both cakes have cooled, place both on top of each other and cut in half lengthways. Cut each half in half again lengthways and stack alternately so you get a chequerboard pattern.
This is a really soft mixture so you are not likely to get very straight layers. I mixed and matched until I got the straightest it was going to be. I then deconstructed the cake to allow for spreading the marshmallow fluff between each layer (don't forget down the sides of the layers too).
Roll out the marzipan until about 1/2 cm thickness and roll over the cake. Try to make the join at the bottom. I cut out squares to try to make the front and the back neat and placed left over walnuts along the top. The beauty in this cake is definitely in the cutting!

Its been a funny old week at the Costellos – Synchro madness with 5 days out of 7 seeing me on the M62. This weekend was mostly about Blog On conference (again in Manchester). A brilliant day with plenty of opportunity to chat to fellow bloggers, my friends in the computer! Bank Holiday today so a day in the kitchen – lots of recipes to come later in the week. I’m off to Bristol taking Millie to England training next weekend so the laptop will be coming with me for company. Once I drop M off on Saturday morning, I’m all alone until Sunday evening – expect me to be everywhere on social media!

This week’s Bake of the Week was a little quieter – I slackened off a bit with the publicity but I’m on it this week. There was plenty of love for the Passion Fruit & White Chocolate Profiteroles though – Thank you to everyone who commented or pinned.

We had a newbie to the Bake of the Week gang this week – Caroline from A Country Rambling provided us with a luscious Strawberry Meringue Pie – Not a combination I’ve ever thought of before but its definitely got my mouth watering!

I completely adore the combination of almond and morello cherry (I am the only one that thinks of Avon lipstick in the 80’s when I hear Morello Cherry?) Anyway, I digress – back to the cake …Kirsty from Hijacked by Twins has cleverly made this cake so it is suitable for people that don’t like cherries too by placing them all at the bottom. Genius idea!

morello cherry almond cake

And last but not least, Eileen from ET Speaks Home spent her #MorrisonsMum vouchers on making a Banana Cake. This looks so fresh and soft -pity I cannot eat bananas … but you can! My Morrisons Mum post will be up later in the week.

banana cake recipe

The linky is now open for a new #Bakeoftheweek – Feel free to spread the word. Please place the badge at the bottom of your post to let other people know that you have entered. All types of baking – savoury/sweet, bread, cakes, biscuits, tarts, quiches are eligible. You don’t even have had to have baked it this week. I tweet, pin and comment on every entry too.

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I’ve entered this recipe into Honest Mum’s Tasty Tuesday linky and Emily from A Mummy Too’s Recipe of the Week

Tasty Tuesdays on HonestMum.com recipe-of-the-week


  1. says

    Oh, I would appreciate a small slice of that walnut and coffee battenburg. In fact, I’m not supposed to have too much cake right now, but … eh … thank you also for inviting me to Bake of the Week.

    • Helen says

      Ah Chris, there’s hardly any fat in it (lets not talk about the sugar content!) – I’ll give you a teeny weeny slice! Thanks for taking part – welcome to the club x

  2. says

    I cannot stand the overpowering taste of marzipan in the shop-bought version of this cake, but yours sounds just like my cup of tea! Walnuts and strong coffee: two winners in the flavour section for me! I will definitely have a go at this cake! Pinning right now. Mel #TastyTuesdays

    • Helen says

      Thanks Mel – My supplier of marzipan does 2 strengths of flavour. I think you would love the subtler version (I like the strong extra almond version!) x

  3. says

    batterburg cakes always look so effective don’t they? i have never made one but i really should mmmm i could just eat a slice now for breakfast x

    • Helen says

      Nothing wrong with cake for breakfast – its kept me going for years! I think I’m going to keep trying different combinations of battenburg – Cabbage & Beetroot anyone? 😉

  4. says

    What a gorgeous looking cake, I’d like a slice with my afternoon cuppa. I’ve finally linked to to #Bakeoftheweek with my Tropical White Chocolate Cookies. Sorry, I meant to do it before.

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