This Battenberg Cake, from Mary Berry’s Baking Bible, is a classic British bake with its signature checkerboard pattern wrapped in a layer of marzipan.
The light almond sponge is divided into pink and plain sections, held together with apricot jam for a sweet and elegant finish. Perfect for afternoon tea or a special occasion!
Ingredients Needed
For the cake:
- 115g salted butter, softened
- 115g sugar
- 2 extra-large eggs
- 55g almond flour
- 115g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- A few drops of almond extract
- Red food colouring
To finish:
- 3–4 tbsp apricot jam
- 225g almond paste or marzipan
How To Make Mary Berry Battenberg Cake
- Prepare the pan: Preheat the oven to 160°C (325°F). Grease a 7-inch Battenberg pan and line the bottom with parchment paper. If you don’t have a Battenberg pan, see the tip below for an easy alternative.
- Make the cake batter: In a large bowl, beat the butter, sugar, eggs, almond flour, all-purpose flour, baking powder, salt, and almond extract for about 2 minutes until smooth.
- Divide and colour the batter: Spoon half of the mixture into the right half of the prepared pan as neatly as possible. Add a few drops of red food colouring to the remaining batter, mix well to create a deep pink colour, and spoon it into the left half of the pan. Smooth the tops and ensure the seam between the two colours is clean.
- Bake the cake: Bake for 35–40 minutes, or until the cake is well-risen, springy to the touch, and slightly pulling away from the sides. Let it cool in the pan for a few minutes before turning it out onto a wire rack. Peel off the parchment paper and allow it to cool completely.
- Cut and assemble: Trim the edges of the cake to create straight sides, then cut it into 4 equal strips—2 pink and 2 plain.
- Stick the cake together: Warm the apricot jam in a small saucepan until smooth. Use it to stick the 4 cake strips together in a checkerboard pattern. Brush the top of the assembled cake with apricot jam.
- Wrap in marzipan: Roll out the almond paste or marzipan into a rectangle just long enough to cover the cake and wide enough to wrap around it. Place the cake upside down onto the marzipan, then brush the remaining 3 sides with apricot jam. Wrap the marzipan around the cake, pressing it gently to secure, with the seam tucked into one corner.
- Decorate: Score the top of the cake with a crisscross pattern using a sharp knife, then crimp the edges with your fingers for a decorative touch.
Recipe Tips
- No Battenberg pan? Grease a 7-inch square cake pan and create a divider using a folded piece of parchment paper, making a 1½-inch pleat to separate the two batters.
- Neat edges: Use a sharp knife to trim the cake precisely before assembling it for a cleaner checkerboard effect.
- Rolling marzipan: Lightly dust the work surface with icing sugar to prevent sticking.
How To Store This Battenberg Cake
Storing at Room Temperature: Keep the cake in an airtight container for up to 3 days.
Storing in the Fridge: Refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for the best flavour.
Freezing: The cake (without marzipan) can be frozen for up to 3 months. Wrap it well in cling film and thaw before assembling it with apricot jam and marzipan.
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