Step 1. Prepare the Baking Pan

Preheat your oven to 180°C (350°F). Grease and line an 8-inch square baking pan with parchment paper. Fold a piece of foil and parchment paper to create a divider down the middle of the pan, so you can bake two different colors in the same pan.

Step 2. Make the Cake Batter

In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Sift in the self-raising flour and baking powder, and fold gently until just combined.

Step 3. Divide and Color the Batter

Divide the batter evenly between two bowls. In one bowl, add the almond extract for the plain yellow sponge. In the second bowl, add a few drops of pink food coloring and mix until the color is evenly distributed.

Step 4. Pour and Bake

Spoon each batter into one side of the divided baking pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 5. Trim and Assemble the Checkerboard Pattern

Once cooled, trim the edges of each cake to create straight, even sides. Cut each color in half lengthwise to create two long strips of each color. Warm the apricot jam slightly, then brush it onto the sides of each strip to “glue” the pieces together in a checkerboard pattern.

Step 6. Roll Out the Marzipan

Dust a clean surface with icing sugar and roll out the marzipan into a rectangle, large enough to wrap around the entire cake. Brush a layer of apricot jam over the marzipan to help it stick.

Step 7. Wrap the Cake in Marzipan

Place the checkerboard cake onto the marzipan and carefully wrap it around, pressing gently to adhere. Trim any excess marzipan and smooth the edges.

Step 8. Slice and Serve

Cut a small slice from each end to reveal the checkerboard pattern, then serve and enjoy!