Mary Berry Battenberg Cake 

Mary Berry’s Battenberg Cake is a delightful British classic with its distinctive checkerboard pattern and almond flavor. Wrapped in marzipan, this colorful cake is perfect for afternoon tea, family gatherings, or any occasion that calls for a beautifully presented dessert.

What is Mary Berry’s Battenberg Cake?

Mary Berry’s Battenberg Cake is a sponge cake divided into two contrasting colors, typically pink and yellow, and arranged in a checkerboard pattern. The cake layers are held together with apricot jam and wrapped in marzipan, creating a sweet, nutty exterior.

Other Popular Recipes

• Mary Berry Gingerbread
• Mary Berry Chocolate Swiss Roll

Why You Should Try This Recipe

• Unique Checkerboard Design: The two-toned sponge is visually stunning.
• Delicate Almond Flavor: Almond essence adds a hint of warmth and richness.
• Fun to Make and Assemble: A bit of creative baking that yields impressive results.
• Perfect for Afternoon Tea: A British classic ideal for special occasions.
• Moist and Flavorful: The apricot jam and marzipan keep the cake moist and delicious.

Ingredients Needed to Make Mary Berry’s Battenberg Cake

For the Cake

• 175g (3/4 cup) Unsalted Butter (softened): Adds moisture and richness to the cake.
• 175g (3/4 cup) Caster Sugar: Sweetens the cake without making it too dense.
• 3 Large Eggs: Provides structure and lift.
• 175g (1 1/2 cups) Self-Raising Flour: Helps the cake rise.
• 1/2 tsp Baking Powder: Ensures a light, fluffy texture.
• 1/2 tsp Almond Extract: Adds a classic almond flavor.
• Pink Food Coloring: For the signature pink sponge layer.

For Assembling the Cake

• 4 tbsp Apricot Jam: Acts as glue to hold the checkerboard pattern.
• 200g (7 oz) Marzipan: For wrapping the cake in a sweet almond layer.
• Icing Sugar (for dusting): Keeps the marzipan from sticking while rolling.

Equipment Needed

• 8-Inch Square Baking Pan: For baking the sponge cake.
• Parchment Paper and Foil: Divide the pan to create two colors in one bake.
• Mixing Bowls: For preparing the batter.
• Whisk or Electric Mixer: For creaming butter and sugar.
• Pastry Brush: For spreading apricot jam.
• Rolling Pin: For rolling the marzipan.

Instructions to Make Mary Berry’s Battenberg Cake

Step 1. Prepare the Baking Pan

Preheat your oven to 180°C (350°F). Grease and line an 8-inch square baking pan with parchment paper. Fold a piece of foil and parchment paper to create a divider down the middle of the pan, so you can bake two different colors in the same pan.

Step 2. Make the Cake Batter

In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Sift in the self-raising flour and baking powder, and fold gently until just combined.

Step 3. Divide and Color the Batter

Divide the batter evenly between two bowls. In one bowl, add the almond extract for the plain yellow sponge. In the second bowl, add a few drops of pink food coloring and mix until the color is evenly distributed.

Step 4. Pour and Bake

Spoon each batter into one side of the divided baking pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 5. Trim and Assemble the Checkerboard Pattern

Once cooled, trim the edges of each cake to create straight, even sides. Cut each color in half lengthwise to create two long strips of each color. Warm the apricot jam slightly, then brush it onto the sides of each strip to “glue” the pieces together in a checkerboard pattern.

Step 6. Roll Out the Marzipan

Dust a clean surface with icing sugar and roll out the marzipan into a rectangle, large enough to wrap around the entire cake. Brush a layer of apricot jam over the marzipan to help it stick.

Step 7. Wrap the Cake in Marzipan

Place the checkerboard cake onto the marzipan and carefully wrap it around, pressing gently to adhere. Trim any excess marzipan and smooth the edges.

Step 8. Slice and Serve

Cut a small slice from each end to reveal the checkerboard pattern, then serve and enjoy!

What Goes Well With Battenberg Cake

• Tea or Coffee – Complements the almond and apricot flavors.
• Whipped Cream – Adds lightness to each bite.
• Fruit Compote – Pairs well with the sweetness of the marzipan.
• Custard – A British classic that enhances the flavors.
• Vanilla Ice Cream – Adds a creamy contrast.

Expert Tips for Making the Best Battenberg Cake

For a perfect Battenberg, keep these tips in mind:

• Use a Sharp Knife for Trimming – Straight edges ensure a clean checkerboard look.
• Warm the Jam Slightly – Warmed apricot jam spreads easily and helps bind the layers.
• Roll Marzipan Thinly – Thinner marzipan allows easier wrapping and a smoother finish.
• Chill Before Cutting – Briefly chilling the cake before slicing reveals a cleaner pattern.
• Adjust Food Coloring as Needed – Add color gradually to reach the perfect pink shade.

Easy Variations of Mary Berry’s Battenberg Cake

Try these variations for different flavors and colors:

• Chocolate and Coffee – Substitute almond flavor with coffee extract and color one-half brown with cocoa powder.
• Lemon and Raspberry – Use lemon zest and yellow food coloring for one side, and raspberry extract and pink for the other.
• Classic Almond Only – Keep both sponges plain almond for a traditional flavor.
• Add a Flavorful Filling – Try raspberry or cherry jam in place of apricot.
• Pistachio Marzipan – Use green pistachio-flavored marzipan for a twist on the classic.

Best Practices to Store Battenberg Cake

• Store at Room Temperature – Wrap tightly in cling film or place in an airtight container for up to 3 days.
• Refrigerate for Longer Storage – For up to 5 days, wrap and refrigerate. Bring to room temperature before serving.
• Avoid Freezing – Marzipan can become sticky and change texture when frozen.

Best Practices to Reheat Battenberg Cake

• Serve at Room Temperature – Battenberg is best enjoyed fresh and at room temperature. No reheating is needed.

How Can I Make Battenberg Cake Healthier?

• Use Less Sugar – Reduce sugar in the sponge or use a lower-sugar jam.
• Whole Wheat Flour – Substitute a portion of the flour with whole wheat flour for added fiber.
• Skip Marzipan – For a lighter version, serve without marzipan or use a thin layer.
• Add Fresh Fruit – Serve with fresh fruit on the side instead of whipped cream.

Nutrition Value (per serving)

• Calories: 380
• Carbohydrates: 53g
• Protein: 5g
• Fat: 15g
• Fiber: 1g
• Sugar: 35g

FAQs

How Do I Stop the Marzipan from Sticking When Rolling It Out?

To prevent marzipan from sticking, dust your work surface and rolling pin with icing sugar. This creates a non-stick surface, making it easier to roll the marzipan evenly.

Can I Make Battenberg Cake Without Almond Flavor?

Yes, Battenberg cake can be made without almond flavor. Substitute almond extract with vanilla or lemon extract for a different taste, and consider using rolled fondant instead of marzipan if you prefer a non-almond coating.

How Long Does Battenberg Cake Keep?

Battenberg cake keeps well for up to 3 days at room temperature if wrapped tightly in cling film or stored in an airtight container. For longer storage, refrigerate it for up to 5 days, but let it come to room temperature before serving for the best texture.

What Type of Food Coloring is Best for Battenberg Cake?

Gel food coloring works best for Battenberg cake as it provides a vibrant color without adding extra liquid to the batter. A small amount of gel coloring achieves the classic pink shade typically seen in Battenberg cakes.

Final Words

Mary Berry’s Battenberg Cake is a beautifully crafted dessert that combines almond flavor with a fun checkerboard pattern.

Perfect for teatime or as a gift, Battenberg Cake is as delightful to make as it is to eat! Enjoy each bite of this charming and elegant dessert.

More Recipes By British Baking Recipes

• Mary Berry Banana Tray Bake
• Mary Berry Banana and Carrot Cake
• Mary Berry Lemon and Ginger Cake

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