Let’s be honest—this cake tested my patience. I’ve always admired the elegance of a Battenberg: that neat, pink-and-plain checkerboard tucked under a golden layer of marzipan. It’s the epitome of tea-time sophistication. When it comes to retro classics, Mary Berry’s Cherry Cake has that same nostalgic charm. But when I first tried making this Battenberg, my cake strips were lopsided, the marzipan tore twice, and my checkerboard looked like it had been put together by a toddler.
But I wasn’t going to give up on a cake this charming. So, I tried it three more times—refining the texture, adjusting the baking time, and figuring out how to get the marzipan on without rage-quitting.
Let me show you what actually worked—and what nearly ruined my afternoon.
What Makes This Recipe Special
The almond flavour and texture here are spot-on. Mary doesn’t overdo the almond extract (thank goodness), and that little bit of ground almond adds richness you don’t always get in other Battenberg recipes. Most versions overlook salt, but a pinch really sharpens the almond flavour and balances the sweetness.
And the game-changing tip? Warming the jam properly. The first time, I didn’t warm the jam, and the layers slipped around like jellyfish. But warm jam = glue, and cold jam = chaos. That tip saved me not only for the Battenberg but also when I made Mary Berry’s Swiss Roll, where the jam needs to hold everything together.
Ingredients + Why They Matter
- Salted Butter – Adds depth and balances the almond flavour. Unsalted butter made the cake taste bland.
- Caster Sugar – Fine enough to dissolve quickly, ensuring a smooth sponge.
- Extra-Large Eggs – I used large eggs once, and the batter turned out too dry. Go big.
- Ground Almonds – Essential for that lovely texture and authentic almond flavour. Don’t skip it.
- Plain Flour (All-purpose) – Keeps the cake tender. I tried using self-raising flour once, and the cake puffed too much, messing with the checkerboard pattern.
- Baking Powder – Crucial for lift. I tested the recipe without it, and the result was brick-like.
- Salt – Don’t leave this out! It really wakes up the almond.
- Almond Extract – Just a few drops. Any more, and it starts to taste medicinal.
- Red Food Colouring – Gel works better than liquid. Liquid made mine too wet.
- Apricot Jam – The key to making the layers stick. Warm it up and strain it if chunky.
- Marzipan – Ready-made is perfectly fine. Just make sure to roll it thinly—too thick, and it’ll overwhelm the cake.
Making It Yours (Without Ruining It)
- Egg-Free? I haven’t cracked this one yet. Most egg replacements made the cake too dense. If you’ve had success, let me know!
- Gluten-Free? I swapped plain flour for Doves Farm gluten-free flour, and it worked brilliantly with a teaspoon less almond flour.
- Marzipan Swap? You can try fondant, but it’s not quite the same. Fondant is sweeter, and lacks the almond bite.
- Jam Variations? Raspberry jam works, but I found strawberry a bit too gloopy. Apricot has that lovely tart-sweet balance that works best.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Checkerboard was crooked | Uneven cutting or baking | Trim edges after cooling, and use a ruler if needed. |
| Sponge was dry | Overbaked or using small eggs | Check at 30 minutes, and use extra-large eggs. |
| Marzipan cracked | Rolled too thin or too cold | Warm it slightly in your hands and roll evenly. |
| Jam didn’t stick | Used it cold or straight from the jar | Warm and strain it before using. |
How to Make Mary Berry’s Battenberg Cake
1. Prep the Tin
Preheat your oven to 160°C (325°F). Grease and line a 7-inch square tin, and place a folded parchment divider down the middle to separate the two batters.
2. Mix the Batter
In a mixing bowl, cream the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
Fold in the ground almonds, flour, baking powder, salt, and almond extract until fully combined.
3. Colour the Batter
Divide the batter in half. Colour one half with red food colouring until it’s a rich pink shade.
4. Bake
Spoon each half of the batter into its side of the tin. Smooth the tops and ensure the batters meet cleanly in the middle.
Bake for 35–40 minutes, or until the cake is springy to the touch and slightly pulling away from the edges. A skewer should come out clean when inserted.
5. Cool and Trim
Cool the cakes in the tin for 5 minutes, then transfer to a wire rack. Let the cakes cool completely before trimming.
Trim the edges of the cakes to neaten them up and slice them into four equal strips—two pink and two plain.
6. Assemble the Cake
Warm the apricot jam and use it to glue the strips together in a checkerboard pattern.
Roll the marzipan into a rectangle large enough to cover the cake. Place the cake upside down in the centre of the marzipan.
Brush the sides of the cake with more apricot jam and wrap the marzipan around. Press gently to seal, with the seam on the bottom.
Score the top lightly with a knife and crimp the edges if desired.
Storage + Serving Tips
- Keeps: This cake will stay fresh for 3-4 days if stored in an airtight container.
- Freezes: You can freeze the cake before marzipan is applied, wrapped tightly in cling film. Defrost before marzipanning.
- Serve With: A classic cup of tea. The sweetness of the cake pairs perfectly with a strong brew.
Frequently Asked Questions
Q: Can I use a different jam?
A: Yes! While apricot works best, you can use raspberry or strawberry jam, but they may be a bit stickier or less tart.
Q: Can I use fondant instead of marzipan?
A: You can, but it won’t have the same almond flavour and texture. Marzipan gives that classic Battenberg bite.
