Battenberg Cake

Ingredients

• 240g plain flour
• 200g sugar
• 60g ground almonds
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 225g yogurt
• 80ml milk
• 120ml sunflower oil
• 1 tbsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp apple cider vinegar
• Red food colouring
• Apricot jam
• 500g marzipan
• Icing sugar for rolling

Method

1. Line a 20cm square tin, then build a divider: fold foil into a thick strip and stand it down the middle inside a pleat of baking paper. The two batters must not meet.
2. Sift flour, sugar, almonds, soda and cinnamon together.
3. Add yogurt, milk, oil, both extracts and vinegar. Mix to a thick batter.
4. Half into a second bowl, coloured pink.
5. One batter each side of the divider. 180°C for 30-35 minutes.
6. Cool in the tin, then trim both cakes to the same height and slice each in half lengthways — four equal bars.
7. Brush with warmed apricot jam and stack in a checkerboard: pink, plain on top of plain, pink.
8. Roll the marzipan on icing sugar, brush the cake with jam, and wrap it in one sheet with the seam underneath.