About this recipe:Who can resist this yummy, good looking cake? Bake it for your party or it makes a lovely gift too.
225g butter, softened
200g caster sugar
1/4 teaspoon vanilla essence
250g plain flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food colouring
300g apricot jam or preserves
350g ground almonds
350g icing sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond essence
Directions Prep:30min › Cook:30min › Ready in:1hr
Cream butter and 200g sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 18cm square cake tins. Spread one coloured batter evenly into each tin.
Bake at 180 degrees C until an inserted fork comes out clean, about 25 to 30 minutes. Let stand for 5 minutes before turning out onto racks to cool.
Trim the edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together in checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes.
To make the marzipan: Mix almonds, icing sugar, egg, lemon juice and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 3mm or so thick on a surface lightly dusted with icing sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of marzipan. Wrap to completely enclose all 4 sides of cake pinching marzipan to seal. Roll in icing sugar. Place with seal underneath on serving plate or store in plastic bag. Repeat for second cake. Chill and slice thinly to serve.