English Battenberg Cake

Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then fold in flour and baking powder. Divide batter in half and color one portion pink with food coloring and vanilla.

Line two 20cm square tins. Pour plain batter in one tin and pink batter in the other. Bake at 180°C (160°C fan) for 25-30 minutes until golden and springy.

Once cooled, trim edges and cut each cake into 2 equal rectangular strips, creating 4 strips total.

Brush strips with warm apricot jam. Arrange alternating colors to create a checkerboard pattern when viewed from the end.

Roll marzipan into a rectangle large enough to wrap around the assembled cake.

Brush cake with more jam, then wrap in marzipan, sealing the seam underneath. Trim excess and score decorative lines on top.