- 150 g unsalted butter, softened, plus extra for greasing
- 150 g golden caster sugar, such as Billington’s Unrefined
- 3 eggs, beaten
- 150 g self-raising flour, such as Allinson Nature Friendly
- 30 ml milk
- drops pink food colouring, such as Silver Spoon Cakecraft
- 50 g apricot jam
- 200 g marzipan, such as Silver Spoon Cakecraft
1. Preheat the oven to 200C/fan180C/gas 6.
2. Beat together the butter and sugar until light and fluffy. Add the eggs a bit at a time, adding a little of the flour. If the mixture looks at all curdled, fold in more flour. Add a teaspoon of milk to the mixture, to make it dropping consistency.
3. Pour half of the cake mixture into another bowl. Add a drop of pink food colour to one of the bowls and stir well.
4. Grease and line a 15cm square cake tin. Fold a 15cm square of foil into a thick strip and place down the middle of the tin to divide the tin into two equal parts. Spoon the pink cake mix into one side and the plain mix into the other side.
5. Bake in the oven for 25-30 minutes, or until springy to the touch. Leave to cool on a wire rack.
6. Lightly dust a surface with icing sugar and roll the marzipan into a 23cm x 23cm rectangle.
7. Trim the cakes to the same size, and then cut both halves into quarters lengthways.
8. In a pan, heat the jam until it becomes runny.
9. Place one of the pink pieces of cake onto a work surface and brush one side with jam. Lay a yellow piece next to it on the jam side and push together.
10. Brush the top with more jam. Top the yellow piece of cake with a pink piece and vice versa. Brush the outside edges of the cake with more jam.
11. Cut the rolled marzipan so that it's just slightly longer than the cake. Wrap it around the cake, brushing the edges with a little jam to seal them together.
12. Trim off the excess marzipan at the ends. Repeat until all the cake and marzipan is used
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