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Mary Berry Battenberg Cake Recipe

This classic Mary Berry Battenberg Cake Recipe is a delightful cooking endeavor for a relaxing afternoon. Make this magnificent yet easy cake for a unique occasion.

Contents

What Is Mary Berry Battenberg Cake Recipe?

Mary Berry Battenberg Cake Recipe is quite non-contentious; traditionally, a Battenberg is a pound cake, or genoise cake, that is elevated with baking powder and prepared with equal parts of butter, sugar, flour, and eggs.

What Does Mary Berry Battenberg Cake Recipe Taste Like?

Mary Berry Battenberg Cake Recipe has a taste similar to light sponge cake with almond undertones and a touch of apricot jam. Almond flavor and sweetness abound in the marzipan coating.

Why You’ll Love Mary Berry Battenberg Cake Recipe?

This is the perfect cake to serve your family if you’re searching for something different. You will add this cake recipe to your collection of show-stopping sweets; I promise that it is well worth the effort, even though it might challenge your baking, cake-trimming, and assembly skills.
What Is The Best Mary Berry Battenberg Cake Recipe?

What Is The Best Mary Berry Battenberg Cake Recipe?

Try a Battenberg if you like to bake popular cakes from your area. This traditional and the best Mary Berry Battenberg Cake Recipe British cake is composed of a sponge laced with almonds that is kept together with jam and topped in marzipan.

Ingredients Required For Mary Berry Battenberg Cake Recipe

The key ingredients of Mary Berry Battenberg Cake Recipe include soft butter, golden caster sugar, self-raising flour, ground almonds, baking powder, medium eggs, vanilla extract, almond extract, pink food coloring, apricot jam, white marzipan, and little icing sugar.

How To Make Mary Berry Battenberg Cake Recipe?

  • Turn the oven on to 180°C (160°F for fans) or gas 4.
  • Press baking paper into the bottom and sides of a 20cm square pan, lining the strips in the simplest feasible pattern.
  • To prepare the almond sponge, put the eggs, powdered almonds, butter, sugar, flour, baking powder, vanilla, and almond essence in a big basin.
  • When a skewer inserted into the center comes out clean, after scraping into the pan and spreading to the corners, bake for 25 to 30 minutes.
  • Stir with a tiny bit of pink food coloring. Scrape everything onto the tray after that, and bake according to normal. Good.
  • In a small pan, liquefy and strain the jam before assembling. Trim the two opposing sides of the almond sponge very slightly, and then trim the third edge properly.
  • Cut two pink and two almond slices to the same length after measuring them out.
  • Roll out one marzipan block to a width of just over 20 cm on a surface sprinkled liberally with icing sugar.
  • Raise the marzipan gently and smooth it over the cake with your hands; however, leave a small marzipan fold along the bottom edge before sticking it to the first side.
  • Put the second Battenberg together and refrigerate it carefully covered in cling film or in an airtight box for up to three days.
How To Serve Mary Berry Battenberg Cake Recipe?

How To Serve Mary Berry Battenberg Cake Recipe?

Cut to length, being sure to leave ends uncovered, and long enough to cover four sides of the cake. Place the cake on one end. Pinch paste to seal and wrap all four sides of the cake completely. Add granulated sugar and roll. Store in a plastic bag or place on a serving plate with closure underneath. Chill. Slice thinly to serve.

What To Serve With Mary Berry Battenberg Cake Recipe?

Hot beverages are a traditional way to enjoy cake. A hot beverage, such as a cup of steaming coffee or tea, draws out the taste and highlights the sweetness of a slice of cake. Coffee works particularly well with this because of its inherent bitterness, which beautifully balances the cake’s richness.

Mary Berry Battenberg Cake Recipe Variations

The striking English cake known as “Battenberg Cake” is made up of two distinct colored sponge cakes that are arranged in a checkered pattern, joined together with apricot jam, and topped in homemade marzipan, some variations include replacing the apricot jam with raspberry or lemon curd and flavoring the sponge cake with coconut.
Pro Tips To Make Perfect Mary Berry Battenberg Cake Recipe

Pro Tips To Make Perfect Mary Berry Battenberg Cake Recipe

Mary Berry Battenberg Cake Recipe can seem appealing by carefully placing garnishes and finishing touches. For an added layer of beauty, try dusting your masterpiece with powdered sugar, edible flowers, or fresh fruits. These small modifications can significantly impact the cake’s overall appeal.

How To Store Leftover Mary Berry Battenberg Cake Recipe?

If you cover the Leftover Mary Berry Battenberg Cake Recipe tightly, you can freeze it for up to three months. When you defrost the marzipan, it will become slightly sticky.
Mary Berry Battenberg Cake Recipe

Mary Berry Battenberg Cake Recipe

Mary Berry Battenberg Cake Ingredients

Mary Berry Battenberg Cake Ingredients

For almond sponge:

For pink sponge:

To assemble:

Mary Berry Battenberg Cake Recipe Instructions

Step 1: Preheat the oven to 180°C/160°F fan/gas 4. Line the bottom and sides of a 20cm square pan with baking paper, arranging the strips so that they cross over the base in the simplest way possible.

Step 2: In a large basin, combine the butter, sugar, flour, ground almonds, eggs, baking powder, vanilla, and almond extract to make the almond sponge. Using an electric whisk, beat the mixture – until it comes together nicely.

Step 3: After scraping into the pan and spreading to the corners, bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.

Step 4: Line the tin with the pink sponge as directed above. As before, combine all the ingredients; do not add the almond essence. Add a little pink food coloring and stir. After that, scrape everything into the tray and bake as usual. Nice.

Step 5: Before assembling, liquefy the jam in a small pan and strain it. Trim the almond sponge’s two opposing edges very slightly, then properly trim the third edge.

Step 6: Measure out two almond slices and two pink slices, then cut each one to the same length. On a lightly dusted surface with icing sugar, roll out one marzipan block to a width of slightly over 20 cm. Cut the marzipan to match the cakes’ length.

Step 7: Gently raise the marzipan and use your hands to smooth it over the cake; however, before adhering it to the first side, leave a tiny marzipan fold along the bottom edge.

Step 8: Assemble the second Battenberg and store it for up to three days in an airtight box or tightly wrapped in cling film. may stay frozen for a maximum of one month.

Mary Berry Battenberg Cake Recipe Nutrition Facts

Mary Berry Battenberg Cake Recipe Nutrition Facts

NOTES

  • Nutrition values are an estimate only.

DID YOU MAKE THIS RECIPE?

Tag @eatfreshs on Pinterest so we can admire your masterpiece! 🌟

The wedding of Princess Victoria, a granddaughter of Queen Victoria, and Prince Louis of Battenberg in 1884 is said to have inspired the cake’s name.
One precise sliver of marzipan would be perfect for peeling a single, hefty piece with care. The squares in alternating shades of pink and yellow could then be divided and consumed one at a time.
Yes, you can simply substitute one easy ingredient to make this dairy-free: Instead of using butter, all you need to make the sponge cakes is a softened block of firm margarine or a dairy-free margarine spread like this one.

Conclusion

An iconic English classic! This Mary Berry Battenberg Cake Recipe is made of layers of light-colored sponge, covered in thick almond marzipan and layered with jam.  A lovely cake with lots of flavor that pairs well with a wonderful cup of tea.
smi

NICE TO MEET YOU!

Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!

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