Battenburg Cake

Preheat the oven to 180°C (350°F). In a mixing bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Fold in the self-raising flour until well combined. Divide the mixture in half. In one half, stir in the almond extract. In the other half, stir in the red food coloring. Line a square baking tin with parchment paper. Spoon the two mixtures into the tin, alternating between the almond and red layers. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, trim the edges of the cake to create straight sides. Warm the apricot jam in a small saucepan and brush it over the cake. Roll out the marzipan on a surface dusted with icing sugar. Place the cake on top of the marzipan and wrap it tightly, ensuring the edges are sealed. Trim any excess marzipan. Serve and enjoy!