I haven’t eaten Battenburg cake since I was a kid, even then I would pick off the marzipan and leave it on the plate.
Marzipan is the devil’s mucus.
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While some of the bun fuckery presented in this thread has been not my cup of tea, that TexMex-Strayan fusion bun is the first truly offensive thing I’ve seen.
We’re getting into “let’s add anchovies and Angostura bitters because we can” territory
What the hell is there to not like about marzipan?! 
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Bitter, grainy modelling clay on a cake?
Fill your boots 
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Again, you are not alone - done right (which does tend to exclude the mass-produced, over-sugary almond-plasticine) it’s lush, almondy perfection
Now Hot Cross Battenberg could really rather Work… 
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I don’t taste that at all. I can’t get enough of it. 
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Devon stands with Kent!
Frampton Horsebender IV notes, with some disappointment, how entirely unremarkable it is that the pervs fail to cherish the fine offering made to Prince Louis of Battenberg.
Discipline. Tradition. Good taste. These are to be lauded — without them, what are we?
No need to reply. I’m doing my nails, the varnish requires a level of focus you couldn’t possibly grasp.
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I think there are better ways to mainline ground almonds and sugar, such as the paste they use in the catchily named ‘almond croissant’.
Probably identical but feels more premium.
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This is the way. I also like eating Marzipan on it’s own… Hot Cross Battenburg. Now that is an interesting concept. 100% could work!
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There is truth here, although eating them with your head in the oven as I did on Sunday can get a little burny - That paste gets hot.
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Bun nonce
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Wait a minute, I was half way through reading that 
Prepared to joust all comers on the matter of elevenses and appropriate edibles.
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Whoops soz …wrong paste…I’ll chuck it in the funnies .
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That looks a joyless lump of inadequacy.
As per the ‘tea cake’ thang, they are much improved for toasting + immense amounts of salted butter
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