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How to make coffee cake

Coffee & Vanilla Battenberg

This is a fabulous cake, make the coffee strength to your taste using Crazy Cat 3 Bean blend

Course coffee, Snack
Keyword battenberg,, cake,, coffee, tea,, teatime
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 40 minutes
Servings 6 people


  • 175 g unsalted butter extra for greasing
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self-raising flour sift
  • 1 1/2 tsp  baking powder sift
  • 1 tbsp very strong coffee 3 bean blend
  • 1/2 tsp  vanilla extract
  • 280 g ready-made white marzipan
  • 3-4 tbsp apricot jam
  • 1 tbsp icing sugar for dusting


  1. Heat oven to 180c (160c fan) mark 4
  2. Grease & line 2 x 900g loaf tins with baking parchment
  3. Beat together butter & sugar until light & fluffy. Beat in the eggs a little at a time so they don't curdle.
  4. Fold in the flour & baking powder
  5. Divide equally into 2 bowls
  6. Beat coffee extract into 1 bowel & vanilla into the other

  7. Turn into 2 tins, level & bake for 30-35mins until golden
  8. Leave to cool for a few minutes & then turn out onto a rack
  9. When cold trim edges, cut each sponge in half along its length to make for equal pieces
  10. Dust the worktop, roll out the marzipan to rectangle approx 4mm thick, trim edges & brush with jam.
  11. Sandwich the cake pieces together to make chequerboard pattern with the jam
  12. Put the cake on top of the marzipan and fold it around the sponge.
  13. Trim the marzipan & joins
  14. Enjoy with a cup of Crazy Cat Coffee.

Recipe Notes

Enjoy with a cup of Crazy Cat Coffee.