Preheat the oven to 180°C (350°F). Grease and line the cake tin with parchment paper, creating a divider if not using a Battenberg tin.

Cream together the butter and sugar until light and fluffy.

Gradually add the beaten eggs, mixing well between each addition.

Fold in the flour and ground almonds, then divide the mixture evenly into two bowls.

Mix vanilla extract into one bowl, and almond extract with pink food coloring into the other.

Spoon each mixture into a separate side of the divided tin, smoothing the top.

Bake for 25 minutes or until a skewer inserted comes out clean.

Cool in the tin for 5 minutes then turn onto a wire rack to cool completely.

Trim the edges of the cakes and cut each in half lengthwise to get four long strips.

Brush the long sides with apricot jam and stick a pink strip to a plain strip, creating a checkerboard pattern.

Roll out the marzipan, brush with jam, and wrap it around the cake tightly, pressing the seams to seal.

Chill and serve in slices.