Cook: 1 Hour 30 Mins
- 225g Asda Best for Baking Cakes spread, softened, plus extra for greasing
- 225g caster sugar, plus extra for rolling
- 4 large eggs
- 225g self-raising flour
- 1tsp baking powder
- ½tsp pink gel food colouring
- 170g Asda Raspberry Seedless Jam
- 500g pack Asda Golden Marzipan
Preheat the oven to 180C/160C Fan/Gas 4. Grease an 18cm x 26cm x 4cm-deep traybake tin. Line the tin with baking paper, folding the centre of the paper up into a divider that splits the tin in half lengthways.
Put the spread, caster sugar and eggs in a bowl. Sift in the flour and baking powder. Beat until the mixture is smooth and creamy. Scrape down the sides of the bowl with a spatula and beat again.
Put half the mixture in one side of the tin. Stir the pink colouring into the remaining mixture, then spoon into the other side of the tin. Level both sides and bake for 30 mins.
Turn the cakes out onto a wire rack, cool slightly, and peel off the paper. Trim the edges, then halve each cake lengthways to make two thinner ‘sticks’ of each colour. All the pieces should be the same size, so trim again if necessary.
Thinly spread jam on one long cut side of each piece, then stick a yellow piece to a pink piece. Spread jam on top of the 2 pieces and put the remaining 2 on top, alternating pink and yellow for a chequerboard effect.
Lightly dust a clean work surface and rolling pin with caster sugar and roll out the marzipan to a rectangle of about 19cm x 43cm.
Stir the jam to loosen, then brush over the top of the marzipan. Position the cake across the middle then smooth the marzipan up and around the long sides, leaving the ends uncovered. Brush the join with jam to seal, then place the cake, join-side down, on a plate.
Trim the marzipan so the edges line up with the ends of the cake. Score crisscross lines into the marzipan to decorate.