Battenberg cake
120 g sugar
120 g soft butter
2 eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
1 tsp baking powder
100 g flour
50 g almond flour
2 tbsp milk
a few drops of food coloring
1-2 dl apricot jam
1-2 tbsp hot water
200 g marzipan
a little powdered sugar
Preheat the oven to 170°C.
Start by creaming together the butter and sugar. Add the eggs one at a time along with the milk, vanilla extract, and almond extract.
Sift in the dry ingredients and mix until combined. Divide the dough evenly into two bowls and add a few drops of red or pink food colouring to one bowl to get pink dough. You can also add a little yellow food colouring to the other bowl, but it's not necessary.
Grease a 15 cm square cake pan and divide it into two sections by creating a sort of "wall" in the middle with parchment paper.
Pour the yellow dough into one half and the pink dough into the other half.
Bake the cakes for about 20 minutes. Allow them to cool on a wire rack.
Once the cakes have cooled, you can trim them. Start by sandwiching both halves together and then cut them so that both are of equal size. Cut the cakes into two lengthwise so that you have two pink and two yellow rectangular cake strips.
Mix the hot water with the apricot jam.
Roll out the marzipan on a powdered sugar-dusted surface.
Now place one pink and one yellow cake strip on the marzipan (spread a little jam in between).
Spread jam over the cake strips and then place another pink strip over the yellow one and the other yellow strip over the pink one. Spread with jam and then tightly wrap the marzipan around the cake. Trim off any excess marzipan so that the edge is even and the pattern is visible.