Updated: Apr 10
Ali Bilton • Feb 12, 2020
This is a teatime classic and my partners absolutions favourite. It's so difficult to get it to look as symmetrical as a famous Mr's work, but I don't beat myself up about it. If you wrap the 20cm(sq) tin with newspaper and tie it, it will help to bake as evenly as possible.
For the cake:
225g Butter (at room temperature)
225g Caster Sugar
170G Self Raising Flour
115g Ground Almonds
2 drops Almond Essence
4 tablespoons of apricot jam.
For the marzipan:
225g ground Almonds
225g Caster Sugar
1. Pre-heat the oven to 150c.
2. Cream the butter and sugar.
3. Whisk the eggs in a separate bowl and whisk into the creamed butter and sugar.
4. Add the eggs and ground almonds, and then the almond essence.
5. Weigh your mixture, and then add half to one half of the separated cake tin.
6. Add pink food colouring to the other half of the mixture. You want it to be fairly bright as it may dull once baked.
7. Bake for roughly 45 mins at 150c.
8. Remove from the oven and leave to cool.
9. To make the marzipan, mix the sugar and egg together until smooth.
10. Add the ground almonds, and then bring together until combined completely.
11. Shape into the shape you want to roll it out into later (so a rectangle for this), wrap in clingfilm and leave in the fridge for 30 mins (at least).
12. Once cooled, trim all the sides of each rectangle of cake so that the colour is easier to recognise, and they are of even size.
13. Heat the Jam in a saucepan until it becomes runny, and then use it to assemble the cake. The rectangles should be diagonally opposite their own colour. A yellow on the bottom next to the pink, a yellow above the pink and a pink above the yellow, to make a checkerboard effect.
14. Use the jam to coat all the outside edges of the assembled rectangle.
15. Sprinkle icing sugar over a clean surface and on the marzipan and roll out to be the shape and size you need to coat the cake.
16. Covering the cake with marzipan can be quite difficult but you just have to feel your way through. You can always cut enough off to cover the top, turn it over and use the rest to cover the bottom and all the sides; however you feel most comfortable.
17. I enclose all the sides, and then chop off the ends when I’m ready to serve, this keeps the cake really moist.