- 225g butter, softened, plus a little extra for greasing
- 225g caster sugar, plus extra for rolling
- 4 large free-range eggs
- 225g self-raising flour
- 1 level tsp baking powder
- 1/2 tsp pink colouring
- ½ x 340g jar no-bits apricot jam
- 500g pack marzipan
Pre-heat the oven to 180C/160C Fan/Gas 4. Lightly grease a rectangular 18cm x 26cm tin. Line the tin so that it’s divided in two.
Put the butter, sugar and eggs in a bowl. Using a sieve, sift in the flour and baking powder. Beat with a wooden spoon until smooth and creamy. Scrape down the sides of the bowl with a plastic spatula and beat again.
Put half the mixture in one side of the tin. Stir the pink colouring into the rest of the mixture, then spoon into the other half of the tin. Level both mixtures.
Put the cake in the oven and bake for 30 minutes. Turn it out onto a cooling rack and when cool enough to touch, peel off the paper.
Trim all the edges (eat them if you like), then cut each cake in half along the middle to make two shorter pieces. Make sure all the pieces are the same size – trim again if you need to.
Spread one long cut side of each piece with jam and stick a white piece to a pink piece. Spread the top of the two pieces with more jam and put the remaining white and pink slices on top, making sure a white is stuck to a pink.
Lightly dust a clean work surface and rolling pin with caster sugar and roll out the marzipan to a rectangle about 13cm x 70cm.
Melt the rest of the jam in a small pan, stirring with a wooden spoon. Brush one side of the marzipan all over with the jam. Put the cake in the middle of the marzipan sheet and carefully lift up the ends to fit snugly round the cake. Brush the join with a little jam to seal and turn the cake over so that the join is underneath. Trim the ends of the marzipan to come even with the edges of the cake and cut into slices to serve.