Mary Berry Battenberg Cake Recipe

This light, tender Mary Berry Battenberg Cake is made with almond extract, apricot jam, and rolled marzipan, ready in 65 minutes. The distinctive pink and yellow chequerboard pattern reveals itself beautifully when you slice through the smooth almond coating. I always enjoy baking this classic treat for afternoon tea because it looks incredibly impressive.

Why This Classic Works

I used to find assembling the chequerboard pattern intimidating until I learned to bake both sponges in a single divided tin. The folded foil barrier keeps the pink and yellow batters perfectly separated while they rise.

Trimming the baked sponges is the real secret to getting neat, sharp squares. I once skipped the trimming step and ended up with a lopsided cake, so now I always use a ruler for absolute precision.

Mary Berry Battenberg Cake Ingredients

• 175g softened butter
• 175g caster sugar
• 175g self-raising flour
• 3 large eggs
• 1/2 tsp baking powder
• 1/2 tsp almond extract
• 1 tbsp milk
• 1/4 tsp pink food colouring paste
• 3 tbsp apricot jam
• 225g golden marzipan

How To Make Mary Berry Battenberg Cake

1. Prepare The Tin: Preheat your oven to 180°C (160°C fan). Grease an 8-inch square tin and line it with baking paper, creating a folded divider down the middle.
2. Mix The Batter: Beat the butter, caster sugar, flour, eggs, milk, and baking powder in a large bowl until smooth and fully combined.
3. Colour And Flavour: Divide the mixture equally into two bowls. Stir the almond extract into one half and the pink food colouring into the other.
4. Bake The Sponges: Spoon the batters into the separate sides of the prepared tin. Bake for 30 to 35 minutes until the sponges spring back when lightly touched.
5. Trim And Shape: Leave the cakes to cool completely. Trim the crusts off both sponges, then cut each sponge in half lengthways to create four identical long strips.
6. Assemble With Jam: Warm the apricot jam and brush it over the long sides of the strips. Press them together to form a chequerboard pattern of alternating colours.
7. Wrap In Marzipan: Dust your surface with icing sugar and roll the marzipan into an oblong. Brush the assembled cake with jam, wrap it tightly in marzipan, and trim the ends.

Recipe Tips

• Use gel colouring: Liquid food colouring can thin out the batter, so a gel or paste provides better colour without changing the texture.
• Measure the batter: Weigh your divided batter using digital scales to ensure the pink and yellow sponges bake to the exact same height.
• Trim while cold: Warm sponge will tear easily, so wait until the cakes are completely cold before slicing them into neat strips.

What To Serve With Battenberg Cake

This sweet cake pairs beautifully with a strong pot of Earl Grey or English Breakfast tea. The slight bitterness of the tea cuts through the rich marzipan perfectly.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. You can also wrap the finished cake tightly in cling film and freeze it for up to a month.

FAQs

Can I use a different flavour instead of almond?

Yes, you can substitute the almond extract with vanilla bean paste if you prefer a milder taste.

Why did my sponges bake unevenly?

Your oven might have hot spots, or the foil divider in your tin may have shifted during baking.

How do I stop the marzipan from sticking?

Always dust your work surface and rolling pin generously with icing sugar before rolling out the marzipan.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 58g
• Protein: 6g

Try More Recipes:

• Mary Berry Apricot Fruit Loaf Cake Recipe
• Mary Berry Apple and Walnut Cake Recipe
• Mary Berry Apricot Cake Recipe