Mary Berry’s Battenberg Cake is a British classic, a delightful confection that is as visually stunning as it is delicious. Known for its distinctive checkerboard pattern, this cake is a testament to both the simplicity and elegance of British baking. The Battenberg, often referred to as "Battenburg" (both spellings are commonly used), is made up of alternating squares of sponge cake, traditionally pink and yellow, all held together with a layer of apricot jam and encased in a neat, smooth blanket of marzipan. The result is a cake that not only pleases the palate with its light and moist texture but also dazzles with its beautiful, vibrant colors.
Historically, the Battenberg cake is believed to have been created to celebrate the marriage of Princess Victoria of Hesse and by Rhine to Prince Louis of Battenberg in 1884. The cake’s checkerboard pattern was said to symbolize the union of the two royal families, a symbol of harmony and unity. While its royal connections make it sound rather regal, the Battenberg cake is surprisingly easy to make and remains a favorite among home bakers, particularly during tea time.
Mary Berry’s take on this classic dessert simplifies the recipe while ensuring it retains the cake’s signature features, making it accessible to bakers of all skill levels. Her version delivers a moist, tender sponge that holds its shape beautifully, and the marzipan coating adds a sweet, nutty finish that complements the cake perfectly.
Mary Berry’s Battenberg Cake Recipe
Ingredients Needed
To create Mary Berry’s Battenberg Cake, you’ll need a selection of straightforward ingredients. The simplicity of the ingredients belies the stunning result, and all can be found at most supermarkets or specialty food stores.
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Butter (unsalted): 225g
- The butter adds richness to the sponge, ensuring a tender and moist cake. Using unsalted butter gives you better control over the overall salt content.
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Caster Sugar: 225g
- Caster sugar dissolves easily into the butter and eggs, helping to create a light and fluffy sponge.
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Eggs: 4 large
- Eggs provide structure and moisture to the cake, contributing to its soft crumb.
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Self-Raising Flour: 225g
- Self-raising flour is key to achieving a light and airy texture. It’s already pre-mixed with baking powder, saving you the trouble of adding leavening agents separately.
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Baking Powder: 1 tsp
- Even though self-raising flour has some leavening, adding a teaspoon of baking powder ensures the cake rises perfectly.
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Vanilla Extract: 1 tsp
- Vanilla extract provides a sweet, aromatic note that enhances the overall flavor profile.
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Milk: 2 tbsp
- A small splash of milk helps to loosen the batter and ensures the sponge is soft and moist.
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Pink Food Coloring (or raspberry or strawberry puree): A few drops
- This ingredient gives one half of the sponge its iconic pink color. For a more natural approach, raspberry or strawberry puree can be used.
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Apricot Jam: 2-3 tbsp
- Apricot jam acts as both the binder between the sponge layers and a glaze to help the marzipan stick.
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Marzipan: 250g
- Marzipan is the final touch that envelops the cake, giving it a distinctive sweetness and texture that pairs beautifully with the soft sponge.
Equipment Needed
Though the recipe requires just a few basic ingredients, you will need some essential equipment to get the best results:
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Two 20cm (8-inch) Square Baking Tins
- These are crucial for baking the two separate sponge halves. You can use square or rectangular tins, but square tins will yield a more traditional shape.
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Electric Mixer Or Whisk
- While you can mix the ingredients by hand, using an electric mixer will save you time and ensure a smooth, airy batter.
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Baking Paper
- Lining your tins with baking paper helps prevent the cake from sticking and makes for easier removal.
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Palette Knife
- This is useful for spreading the apricot jam evenly and for applying the marzipan over the cake.
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Rolling Pin
- A rolling pin is necessary for rolling the marzipan into a smooth, even layer to cover the cake.
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Sharp Knife
- A sharp knife will be needed to trim the sponge into even squares, ensuring a precise checkerboard effect.
Instructions To Make Mary Berry’s Battenberg Cake
Making Mary Berry’s Battenberg Cake involves several steps, but with patience and care, you’ll end up with a showstopper of a dessert. Here’s how to do it:
- Preheat the Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) for fan-assisted ovens. Grease and line your two 20cm square baking tins with baking paper.
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Make The Sponge Batter
- In a mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy, using an electric mixer.
- Beat in the eggs, one at a time, adding a little flour after each egg to prevent the mixture from curdling.
- Sift in the self-raising flour and baking powder. Add the vanilla extract and mix gently until just combined.
- Divide the batter into two equal portions.
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Color The Batter
- Add a few drops of pink food coloring to one half of the batter and mix until evenly tinted. If you’re using fruit puree, add a spoonful and stir until the color is uniform.
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Bake The Sponges
- Spoon the two batters into the prepared tins, ensuring the pink batter goes into one tin and the plain batter into the other.
- Smooth the tops of the batters with a spatula and bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow the sponges to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
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Assemble The Cake
- Once the cakes are completely cool, trim each cake into a neat rectangle (about 8cm by 10cm) to form four equal strips.
- Spread a thin layer of apricot jam on each strip and stick them together in a checkerboard pattern: alternate the pink and plain sponge pieces.
- Warm a few tablespoons of apricot jam in the microwave or on the stovetop until it becomes runny. Brush the jam over the assembled cake to help the marzipan adhere.
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Cover With Marzipan
- Roll out the marzipan on a surface dusted with icing sugar to a rectangle large enough to wrap around the cake.
- Carefully drape the marzipan over the cake and press it gently to fit. Trim off any excess marzipan from the edges.
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Finish The Cake
- Use a palette knife to smooth the marzipan and make sure the edges are neatly sealed. You can dust the finished cake with icing sugar for an extra touch of sweetness.
Tips And Tricks
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Achieve Even Sponges
- Make sure to divide the batter evenly between the two tins, as this ensures both halves of the cake bake at the same rate. You can weigh the batter to be more precise.
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Getting The Right Color
- If you prefer a natural approach to coloring the sponge, use raspberry or strawberry puree. Just make sure to adjust the amount of sugar in the batter slightly to account for the added liquid.
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Marzipan Alternatives
- If you’re not a fan of marzipan, you can substitute it with rolled fondant, though marzipan’s almond flavor is a hallmark of this cake.
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Chill The Cake
- For a cleaner, neater finish when cutting, refrigerate the cake for 30 minutes before slicing. This helps the layers firm up and makes the cake easier to handle.
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Perfect Assembly
- When assembling, try to ensure that the jam layer is not too thick, as too much jam can make the cake sticky and difficult to handle. A thin layer works best to hold the pieces together.
Mary Berry’s Battenberg Cake is a true gem in the British baking repertoire, marrying both simplicity and elegance into a single dessert. With its visually striking checkerboard design and delightful combination of moist sponge and smooth marzipan, it remains a perennial favorite. Whether you’re celebrating a special occasion or just indulging in a lovely afternoon tea, this cake is sure to impress. By following Mary Berry’s recipe, you can achieve a show-stopping Battenberg Cake that brings a little slice of royal history into your kitchen. Happy baking!
Easy Recipe Variations For Mary Berry’s Battenberg Cake
Mary Berry’s Battenberg cake is a traditional British treat that combines delicate sponge cake with a colorful marzipan covering, creating a beautiful and deliciously sweet dessert. While the original recipe is a classic, there are plenty of fun and easy variations that you can experiment with to make the cake your own. Here are a few twists on the traditional Battenberg cake that will add a new layer of flavor or flair to this much-loved recipe:
1. Chocolate Battenberg Cake
For chocolate lovers, a simple but indulgent twist is to incorporate cocoa into the sponge batter. By replacing some of the plain flour with cocoa powder, you can create a rich chocolate sponge that contrasts beautifully with the classic pink sponge. A chocolate buttercream filling or ganache can also be added for an extra layer of decadence.
How To Make It
- Substitute 50g of plain flour with 50g of cocoa powder in the sponge mixture.
- Use a dark chocolate ganache to fill the gaps between the layers for an added indulgence.
2. Lemon Or Orange Zest Battenberg Cake
Citrusy variations can add a refreshing zing to the cake, making it perfect for spring or summer occasions. Incorporating fresh lemon or orange zest into the cake batter will infuse the sponges with a light and fragrant citrus aroma. You could also drizzle a citrus glaze over the marzipan for a glossy finish that enhances the fruity flavor.
How To Make It
- Add 1 tablespoon of lemon or orange zest to the cake mixture, and replace some of the vanilla extract with a citrus-flavored one.
- Consider using a citrus glaze (made from icing sugar and lemon juice) to coat the marzipan before wrapping it around the cake.
3. Spiced Battenberg Cake
For a cozy autumn or winter variation, consider adding warming spices to the cake. A spiced Battenberg would be lovely during the colder months, with notes of cinnamon, nutmeg, and ginger. These spices pair perfectly with the sweetness of marzipan, offering a seasonal flavor profile that’s sure to be a hit at family gatherings or holiday celebrations.
How To Make It
- Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger to the cake batter.
- You can also add a pinch of ground cloves for a deeper spice flavor.
4. Raspberry Or Strawberry Battenberg Cake
For a fruitier version, incorporate fresh raspberry or strawberry puree into the batter. This not only adds a burst of color but also infuses the sponges with a natural fruity sweetness that pairs wonderfully with marzipan. Alternatively, use fruit preserves as a filling between the sponge layers to create a more intense fruity flavor.
How To Make It
- Add 100g of fruit puree (raspberry or strawberry) into the batter for the pink sponge, replacing some of the milk or butter to balance the texture.
- Fill the gaps with raspberry or strawberry jam, or layer fresh fruit for an added burst of flavor.
5. Vegan Battenberg Cake
If you’re catering for a vegan crowd, you can easily adapt the classic Battenberg recipe. By replacing eggs with a flaxseed or chia egg substitute, and swapping dairy for plant-based alternatives, you can create a vegan version that doesn’t compromise on taste or texture. Using vegan marzipan is also an important consideration, as many traditional marzipans contain egg whites.
How To Make It
- Replace eggs with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg.
- Use dairy-free butter and non-dairy milk (almond milk or oat milk work well).
- Ensure the marzipan you use is egg-free (some marzipans are made with agar instead of egg whites).
6. Nutty Battenberg Cake
For an extra crunch and depth of flavor, try adding finely chopped nuts to your cake batter. Walnuts, almonds, or hazelnuts can provide a lovely texture that contrasts with the softness of the sponge and the smooth marzipan. This version gives a more rustic twist on the classic Battenberg, adding both flavor complexity and visual interest.
How To Make It
- Add 50g of finely chopped nuts to the cake batter for a nutty flavor. Almonds complement the marzipan beautifully, but any nut you love will work well.
Each of these variations can help you personalize your Battenberg cake, whether you want something more decadent, fruity, or fitting for specific dietary preferences.
Storing Leftovers
Battenberg cake, with its soft sponge and sweet marzipan coating, is a treat that can often be made ahead of time or have leftovers after a gathering. Properly storing leftover Battenberg cake ensures that it stays fresh and delicious for as long as possible. Here are some tips for storing it:
1. At Room Temperature
If you’ve made your Battenberg cake and are planning to enjoy it within a few days, storing it at room temperature is perfectly fine. The marzipan helps seal in moisture, and the cake itself should remain moist for several days. However, it’s important to keep it in an airtight container to prevent it from drying out or absorbing unwanted odors from the surrounding environment.
- Tip: If you’re storing slices of Battenberg, wrap them individually in cling film and place them in an airtight container to keep them fresh.
2. Refrigeration
If you want to store Battenberg cake for longer than a few days, you can keep it in the refrigerator. Marzipan can be quite sensitive to temperature changes, so it’s essential to wrap the cake tightly to prevent it from drying out or becoming too firm. Use cling film or wax paper, followed by an airtight container for the best results. When you want to enjoy it, simply take it out of the fridge and allow it to come to room temperature before serving.
- Tip: Avoid refrigerating Battenberg for more than a week, as the sponge can lose its tender texture and the marzipan might begin to harden.
3. Freezing
If you have a surplus of Battenberg cake or you want to prepare it ahead of time, freezing is a viable option. The cake freezes well, but the marzipan’s texture might change slightly once thawed. To freeze, wrap the entire cake tightly in plastic wrap and then in a layer of foil. Place it in an airtight freezer-safe container or bag to protect it from freezer burn.
- Tip: To defrost, leave the cake at room temperature for several hours before serving. For best results, slice the cake before freezing, so you can thaw only the portions you plan to eat.
4. Storing Sliced Battenberg
For already sliced Battenberg, store the pieces in a sealed container or wrapped in cling film. If you’re keeping the slices in the fridge, be sure to place a layer of wax paper between the slices to prevent them from sticking together.
What To Eat With Mary Berry’s Battenberg Cake?
While Mary Berry’s Battenberg cake is delightful on its own, there are plenty of food pairings that can enhance the experience and complement its sweetness. Whether you’re serving it for an afternoon tea, a birthday party, or a cozy dessert, these ideas will elevate the cake’s enjoyment.
1. Tea Or Coffee
As the traditional pairing, a cup of tea is almost essential with Battenberg cake. The light, crumbly texture of the cake goes beautifully with the slightly bitter flavor of a good English Breakfast, Earl Grey, or Darjeeling tea. If you’re more of a coffee person, a smooth espresso or a milder cappuccino can provide a nice contrast to the sweetness of the cake.
2. Fresh Fruit
The sweetness of Battenberg cake can sometimes benefit from the refreshing tartness of fresh fruit. Serve it alongside a fruit salad of berries-strawberries, raspberries, or blueberries-to balance the rich flavors. You could also consider pairing it with citrus fruits like orange slices or a zesty lemon sorbet to cut through the cake’s richness.
3. Whipped Cream Or Custard
For an extra indulgent treat, Battenberg cake pairs wonderfully with a dollop of whipped cream or a scoop of creamy custard. The lightness of the cream balances the dense marzipan, and the velvety custard brings a rich, comforting texture that’s perfect for a more decadent dessert.
4. Ice Cream
If you’re serving Battenberg as a dessert for a dinner party, a small scoop of vanilla or almond-flavored ice cream would pair beautifully. The cold, creamy ice cream contrasts with the soft cake, adding another layer of texture and flavor that complements the almond flavor in the marzipan.
5. Champagne Or Sparkling Wine
For a touch of elegance, pair Battenberg cake with a glass of sparkling wine or Champagne. The effervescence of the bubbles can cleanse the palate between bites, while the light fruitiness of the wine complements the marzipan and sponge. It’s a perfect pairing for a celebratory occasion or a special afternoon tea.
Conclusion
Mary Berry’s Battenberg cake is a timeless British dessert, beloved for its delicate layers of sponge and marzipan, creating a visually striking and irresistibly tasty treat. Whether you opt for the traditional version or a creative twist, the versatility of Battenberg allows for endless variations, from chocolate and citrus to vegan and nutty versions. Storing leftovers is simple and convenient, ensuring that your cake remains fresh for a few days, and pairing it with tea, fresh fruit, or even custard can elevate the entire experience. With these easy variations, storage tips, and serving suggestions, Mary Berry’s Battenberg cake remains as relevant and delicious as ever, perfect for any occasion or just as a delightful indulgence to enjoy at home.
FAQs
What Are The Key Ingredients In Mary Berry’s Battenberg Cake Recipe?
Mary Berry’s Battenberg Cake recipe typically includes simple, classic ingredients. The main components are butter, sugar, eggs, self-raising flour, baking powder, and a pinch of salt. The cake is also flavored with vanilla extract. To achieve the iconic Battenberg look, two different food colorings (usually pink and yellow) are used to create alternating colored squares. Additionally, apricot jam is used to bind the cake together, and marzipan is wrapped around the outside for a smooth, sweet finish.
How Do I Get The Signature Checkerboard Pattern In Mary Berry’s Battenberg Cake?
The checkerboard pattern in Mary Berry’s Battenberg Cake is created by dividing the batter into two portions and coloring each one differently, typically pink and yellow. After baking, the cakes are cut into four even strips, two of each color. These strips are then carefully arranged in a checkerboard pattern and glued together with apricot jam before being wrapped in marzipan. The trick is to ensure the strips are evenly sized and that the apricot jam is applied in a thin, even layer to help keep everything in place.
Can I Substitute Ingredients In Mary Berry’s Battenberg Cake Recipe, Like Using A Different Flour Or Sweetener?
While it’s possible to make some substitutions in Mary Berry’s Battenberg Cake, it’s important to note that such changes may affect the texture and flavor. If you need to avoid gluten, you can use a gluten-free self-raising flour blend. For those watching sugar intake, you could experiment with alternative sweeteners, but the cake’s texture might be slightly different. Keep in mind that marzipan is essential for the traditional taste and texture, so swapping it out may alter the final result. If you decide to make substitutions, it’s best to test the recipe first to ensure the outcome is as expected.
