Battenberg Cake

Heat the oven to 180°C (fan 160°C) and grease a 20cm square cake tin. Line the base and make a firm paper divider down the centre.

Beat the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, then mix in the almond extract.

Fold in the plain flour and baking powder. Divide the batter between two bowls; tint one pink with a few drops of food colouring.

Spoon each batter into its side of the tin and level the tops. Bake for 25–30 minutes, until risen and a skewer comes out clean.

Cool in the tin for 10 minutes, then transfer to a rack and cool completely. Trim the sponges, cut each in half lengthways, and arrange the four strips into a checkerboard.

Warm the apricot jam and brush it between the sponge pieces to hold them together. Roll the marzipan out on icing sugar, brush the cake with more jam, and wrap it tightly.

Trim the marzipan neatly, mark the top with a knife if you like, and slice to serve.