Mary Berry Battenberg Cake Recipe

• What Is Mary Berry Battenberg Cake Recipe?
• Ingredients Required For Mary Berry Battenberg Cake Recipe
• How To Make Mary Berry Battenberg Cake Recipe?
• Mary Berry Battenberg Cake Recipe Variations
• Frequently Asked Questions

What Is Mary Berry Battenberg Cake Recipe?

The Mary Berry Battenberg Cake Recipe is very uncontroversial. Traditionally, a Battenberg is a pound cake, also known as genoise cake, that is made with equal parts butter, sugar, flour, and eggs and boosted with baking powder.

What Does Mary Berry Battenberg Cake Recipe Taste Like?

The flavour of the Mary Berry Battenberg Cake Recipe is akin to a light sponge cake with hints of almond and apricot jam. The marzipan coating is delicious and bursting with almond flavour.

Why You’ll Love Mary Berry Battenberg Cake Recipe?

If you’re looking for something new to feed your family, this cake is ideal. I’m sure you’ll add this cake recipe to your repertoire of visually stunning desserts; although it may test your baking, cake-trimming, and assembly prowess, it is well worth the work.

What Is The Best Mary Berry Battenberg Cake Recipe?

If you enjoy baking locally popular cakes, try a Battenberg. This classic British cake, known as the greatest Mary Berry Battenberg Cake Recipe, is made of a sponge laced with almonds, held together with jam, and covered with marzipan.

Ingredients Required For Mary Berry Battenberg Cake Recipe

Apricot jam, white marzipan, soft butter, golden caster sugar, self-raising flour, ground almonds, baking powder, medium eggs, vanilla extract, almond extract, pink food colouring, and a small amount of icing sugar are the main ingredients of the Mary Berry Battenberg Cake Recipe.

How To Make Mary Berry Battenberg Cake Recipe?

Set the oven to gas 4 or 180°C (or 160°F for fans).

Line a 20cm square pan with baking paper, pressing the strips into the pan’s bottom and sides in the simplest pattern possible.
In a large bowl, combine the eggs, almond essence, butter, sugar, flour, baking powder, vanilla, and powdered almonds to make the almond sponge.

After scraping into the pan and spreading to the corners, bake for 25 to 30 minutes, or until a skewer put into the centre comes out clean.

Add a small amount of pink food colouring and stir. After that, scrape everything onto the tray and bake as usual. Alright.

Before assembly, liquefy and filter the jam in a small pan. Trim the almond sponge’s two opposing sides very slightly, and then correctly trim the third edge.
After measuring out two pink and two almond slices, cut them to the same length.
One marzipan block should be rolled out to a width of somewhat more than 20 cm on icing sugar-dusted surface.
Gently lift the marzipan and use your hands to smooth it over the cake; before adhering it to the first side, make sure you leave a tiny marzipan fold along the bottom edge.
For up to three days, carefully assemble the second Battenberg and store it in the refrigerator covered in cling film or an airtight box.

How To Serve Mary Berry Battenberg Cake Recipe?

Trim to length, leaving ends untrimmed, and long enough to reach the cake’s four sides. Put the cake on its shorter end. Completely enclose the cake on all four sides using pinch paste. After adding powdered sugar, roll. Place on a serving dish with a cover or store in a plastic bag. Relax. To serve, thinly slice.

What To Serve With Mary Berry Battenberg Cake Recipe?

Cake is traditionally enjoyed with hot beverages. A hot drink, such a steaming cup of tea or coffee, brings out the sweetness and flavour of a piece of cake. Coffee’s natural bitterness complements the richness of the cake so nicely that it works especially well here.

Mary Berry Battenberg Cake Recipe Variations

Apricot jam is used to bind two different coloured sponge cakes together in a checkered pattern, and homemade marzipan is used to top the visually appealing English cake, also known as “Battenberg Cake.” Other variations include flavouring the sponge cake with coconut and substituting raspberry or lemon curd for the apricot jam.

Pro Tips To Make Perfect Mary Berry Battenberg Cake Recipe

By carefully arranging the decorations and finishing touches, the Mary Berry Battenberg Cake Recipe can appear inviting. Try dusting your creation with edible flowers, powdered sugar, or fresh fruit for an extra touch of beauty. The overall attractiveness of the cake can be greatly affected by these minor adjustments.

How To Store Leftover Mary Berry Battenberg Cake Recipe?

The Leftover Mary Berry Battenberg Cake Recipe can be frozen for up to three months if you wrap it tightly. The marzipan will get a little sticky when it thaws.

Mary Berry Battenberg Cake Recipe

Mary Berry Battenberg Cake Ingredients

For almond sponge:

• Soft butter: 175 grams
• Golden caster sugar: 175 grams
• Self-raising flour: 140 grams
• Ground almonds: 50 grams
• Baking powder: ½ tsp
• Medium eggs: 3
• Vanilla extract: ½ tsp
• Almond extract: ¼ tsp

For pink sponge:

• Pink food coloring

To assemble:

• Apricot jam: 200 grams
• White marzipan: 2 blocks
• Little icing sugar: for dusting

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

• Calories: 524 kcal
• Protein: 7 grams
• Fat: 25 grams
• Fiber: 2 gram
• Sodium: 115 mg
• Sugar: 61 grams
• Carbohydrate: 71 grams
• Cholesterol: 156 mg
• Saturated Fat: 10 grams
• Unsaturated Fat: 3.5 grams
• Trans Fat: 1.2 grams

NOTES

• Nutrition values are an estimate only.

Frequently Asked Questions

What Interesting Fact About Battenberg Cake Is There?

The name of the cake is allegedly derived from Princess Victoria’s 1884 wedding to Prince Louis of Battenberg, who was Queen Victoria’s granddaughter.

How Is Battenberg Cake Consumed?

Peeling one large, delicate piece would require one thin slice of marzipan. The squares could then be separated and eaten one at a time, in alternating pink and yellow hues.

Can I Exclude The Dairy From Your Gluten-Free Battenberg Cake Recipe?

Yes, you can easily make recipe dairy-free by substituting one simple ingredient: To prepare the sponge cakes, all you need is a dairy-free margarine spread like this one or a softened block of solid margarine in place of butter.

Conclusion

A legendary English masterpiece! This recipe for Mary Berry Battenberg Cake consists of layers of light-colored sponge, jam, and rich almond marzipan. A beautiful, flavourful cake that goes nicely with a great cup of tea.