Peppermint Candy Cane Battenberg Recipe

Preheat the oven to 180°C (350°F) and grease a rectangular baking tin.

In a large mixing bowl, beat together the butter, sugar, and peppermint extract until light and fluffy.

Add the eggs one by one, beating well after each addition.

Sift in the flour and baking powder, then gently fold into the mixture until well combined.

Divide the batter in half and add red food coloring to one half, mixing until evenly colored.

Spoon half of each colored batter into separate halves of the prepared tin, creating a checkerboard pattern.

Smooth the tops and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the tin, then remove and trim the edges to create two even rectangles.

Cut each rectangle in half lengthwise to make four long strips.

Spread a thin layer of icing on one side of each strip and stack them, alternating colors, to create a candy cane pattern.

Trim the edges again to neaten the shape, if desired.

Mix the icing sugar with a little water to make a smooth icing, then drizzle it over the top of the cake.

Sprinkle crushed candy canes over the icing for decoration.

Let the icing set before slicing and serving.