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Serves: 6

175g Unsalted Butter

175g Golden Caster Sugar

3 Large Eggs

1tsp Vanilla Paste

175g Self Raising Flour

Pink Colouring Paste

4tbsp Raspberry Jam

350g Marzipan

Rosemary Shrager makes a Battenburg Cake which she recommends making with a special Battenberg Tin

  • words:
  • pictures: David Merewether

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