Steps
- Preheat the oven to 350°F / 180°C. Butter and line a four-section 8 × 6in / 20 × 15cm Battenberg pan.
- Beat 125g of softened unsalted butter and 125g of superfine sugar until fluffy. Gradually beat in 2 medium eggs mixed with 2 drops of almond extract, adding a little of 100g of self-rising flour if the mixture curdles.
- Fold in the remaining flour, 50g of ground almonds, 2 teaspoons of milk, and a generous pinch of salt. Divide equally; tint half with 3 drops of pink food coloring.
- Fill two sections with plain batter and two with pink. Bake for 20-25 minutes, until springy; loosen the edges, cool slightly, then unmold and cool completely.
- Trim the strips to equal lengths with square ends. Knead 350g of white marzipan for 1 minute; roll on an icing-sugar-dusted surface to an 8 × 12in / 20 × 30cm rectangle.
- Warm ½ cup of apricot jam with 1 tablespoon of cold water and strain. Brush the sponge strips with jam and stack in two alternating-color rows to make a checkerboard.
- Brush the outside with jam and wrap with the marzipan, leaving the checkerboard ends exposed. Seal underneath, trim, crimp the upper edges, and lightly dust with icing sugar.