Ingredients:
- 200 grams butter
- 200 grams caster sugar
- 4 medium eggs
- 200 grams self-raising flour
- 2tbsp milk
- red food couring
- apricot or strawberry preserve
- 350g marzipan
- Pre-heat an oven to 180 degrees celcius.
- Either grease and line 2 26 x 16.5 cm oblong tins or grease and line one and place a a folded piece of parchment paper lengthways in the tin to seperate the two halves.
- Cream the butter and sugar together until thick, fluffy and pale.
- Beat in the eggs into the mixture adding a little flour if the mixture begins to seperate.
- Fold in the remaining flour and add the milk.
- Spoon half the mixture one of the prepared tins or into one half of the segregated tin.
- Place a couple of drops of the red colour into the remaining mixture and spoon into the other tin/half of the tin. Level the surfaces of the tins to avoid peaks.
- Bake for 25-30 minutes and then leave to cool completely before attempting to handle.
- Cut the cakes so that you have 2 equal sized strips of each colour, trim away any edges.
- Spead the preserve of your choice on the cake pieces and stick the strips together in a chequered fashion.
- Role out the parzipan on a surface lightly dusted with icing sugar. Place the cake on the marzipan and fold it around the cake so that each of the four sides are covered. cut off any excess marzipan.
I appreciate that this isnt the greatest photo in the world but this is kind of what this cake is supposed to look like.
Top tip: I founfd that the preserve is easier to spread without making a mess if the knife is dipped in hot water first.
