This Mary Berry’s Battenberg Cake is a delightful checkerboard sponge wrapped in almond paste, making it as fun to look at as it is to eat.

Mary Berry’s Battenberg Cake has always been one of those bakes that feels fancy but is surprisingly simple once you get the hang of it. The combination of almond-scented sponge and the sweet apricot jam, all wrapped up in marzipan, makes every bite a treat. Plus, who doesn’t love the surprise of that beautiful checkerboard pattern when you slice it open? It’s perfect for celebrations, tea parties, or when you just want to impress!

Ingredients

For the cake:

1 cup (115g) all-purpose flour
½ cup + 1 tbsp (115g) sugar
½ cup (115g) salted butter, softened
½ cup (55g) almond flour
2 tsps baking powder
2 extra-large eggs
¼ tsp salt
A few drops of almond extract
Red food coloring

To finish:

3–4 tbsps apricot jam, warmed and strained
1 cup (225g) almond paste or marzipan

Instructions

1. Prepare your oven and tin:

Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan, then line it with parchment paper. To create the checkerboard effect, fold a piece of parchment or foil to divide the pan in half, ensuring each section can hold a separate color of batter.

2. Make the batter:

In a large bowl, beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, mixing well after each. Stir in the almond extract for that delicious nutty aroma.

3. Combine the dry ingredients:

In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until the batter is smooth and well combined.

4. Divide and color the batter:

Split the batter evenly into two bowls. Leave one portion plain and add a few drops of red food coloring to the other, mixing until it reaches your desired shade of pink.

5. Bake the cake layers:

Spoon each batter into its side of the divided pan, spreading it out evenly. Bake for 25–30 minutes, or until the cakes are springy to the touch and a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.

6. Trim and assemble the cake:

Once the cakes are cool, trim the edges to create neat, equal rectangles. Cut each color into two long strips. Warm the apricot jam and brush it along the edges of the strips to “glue” them together, forming a checkerboard pattern.

7. Wrap it in marzipan:

Roll out the almond paste or marzipan on a surface dusted with powdered sugar, making sure it’s large enough to wrap around the entire cake. Brush the outside of the assembled cake with apricot jam, then carefully wrap the marzipan around it, pressing gently to secure. Trim off any excess marzipan for a clean finish.

If you’re a fan of classic desserts, don’t forget to check out our Easy Sticky Ginger and Orange Cake Recipe for Any Occasion. It’s every bit as delightful as the Mary Berry’s Battenberg Cake