Pistachio & Rose Water Battenburg


Battenburg ( or as I chose to call it 'window cake' ) was a childhood favourite of mine. My mother did bake delicious cakes but she never made this one, so Mr Kipling had to step in. Home made battenburgs are in a class of their own and I urge you to make your own marzipan to finish it off.

I came across this flavour variation from a Glasgow south side bakery I follow on Instagram, bakery47. I love pistachio and rose water so figured there was nothing not to like. I have adapted this for the Thermomix but you could of course make in a stand mixer.

I found this delicious pistachio paste on a wonderful Thermomix blog – acanadianfoodie- it is soft, pliable, and oh so tasty. I substitiued pistachio for extract and some nuts.

I make this in a 16cm x21cm cake pan with three dividers. It is specifically for battenburgs. You could bake in an 18cm/7″ square pan divided in half with greased tin foil. cut out four portions when cold.

pistachio rose water Battenburg

  • Servings: 8
  • Difficulty: medium
  • Print



125g softened butter
125g caster sugar
2 large eggs
50g ground rice or ground almonds
125g self raising flour
Pink colour paste and a few drops of rose water for one half of mixture
Green colour paste and pistachio paste for other half.

Pistachio paste

200g pistachio nuts or a mix of pistachio and blanched almonds
200g icing/powdered sugar (mill in the Thermomix)
1 egg and 1 yolk
1 tbl lemon juice
Green colour paste
1 tbls Pistachio paste

Preheat the oven to 160°C/325°F

Prepare the cake tin with quick release spray and dividing tin if needed.



If you need to soften the butter, do this sp3 50° until soft.

Add butter, sugar, eggs, flour, ground rice or almonds, and mix sp 4 until blended. Scrape down sides and check all ingredients combined.

Divide mixture evenly (use digital scale) in two. Colour and flavour half with pink and rose water. Colour other half green and flavour with pistachio paste.

Spread into sections of tin and bake for 35 minutes. Check for doneness.

Make pistachio paste

Grind the nuts to a fine consistency, sp 10 for 10 seconds. Scrape down bowl and check all nuts finely ground. Turbo pulse until fine.

Tip out and reserve while melting the sugar

Beat the sugar with the whole egg and egg yolk, 80° sp 3. This will take about 10 minutes and avoids any risk of uncooked eggs in your paste. You have a thick ribbony mixture. Add the reserved nuts, lemon juice, and pistachio paste.

Mix for 30 seconds, sp 10.

Turn out onto cling film, wrap and refrigerate for at least 30 minutes.

Roll out onto a surface lightly spread with icing sugar ( not too much or you green paste will be white)

Wrap the paste around the four sections of cake. Use jam or curd to stick the four sections together.

If using shop bought marzipan you will need served apricot jam or similar to help the marzipan stick.

Roll up in cling film and press firmly to hold the shape. Pop into fridge for a short time- it'll help with the cutting later. Score the top and/or make pretty pink roses.


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3 Comments Add yours

  1. W.H. SIM says:

    looks as delicious as the recipe sounds! cheers 🙂

    Liked by 1 person

  2. NikkiM says:

    Wow! It looks amazing!

    Liked by 1 person

    1. vannillarock says:

      Thank you Nikki. It must have tasted as good as it looked as it flew off the plate 🙂

      Liked by 1 person

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