• 150g self-raising flour
• Half tsp baking powder
• 150g soft butter or margarine
• 150g caster sugar
• 3 small eggs
• 1 tsp vanilla extract
• Pink food colouring
• 250g marzipan
• 2 tbsp sieved raspberry or strawberry jam
• Icing sugar for dusting

Preheat the oven to 190ºC. Butter a 20-cm square cake tin and line it with non-stick baking paper, making a six-cm high pleat in the centre so that the tin is divided in two.

Sift the flour and baking powder into a mixing bowl, add the butter, sugar, eggs and vanilla extract and beat them together with an electric whisk for at least two minutes, scraping down the bowl as necessary. Put half the mixture into a separate bowl and add a few drops of pink colour, mixing it in well. Put the two mixtures into each half of the tin and bake for about 25 minutes until springy to the touch. Cool on a wire rack for 10 minutes, then turn the cake out and carefully peel off the paper. Cut each cake lengthways into two pieces and trim off each end of the cake so you can see the colours.

Roll the marzipan to a rectangle 20-cm wide by 42-cm long and brush it all over with jam. Put a white cake in the middle of the marzipan and brush the top and long sides with jam. Sit a pink one next to it, brush with jam, then sit the remaining pieces on top, reversing the colours and brushing with jam.

Carefully fold the marzipan up over the cakes, pressing it on gently but firmly, and seal the edges. Roll the cake over so the join is underneath and trim off any straggly edges of marzipan. Lightly score the top in a diamond pattern with the back of a knife and pinch the top edges decoratively, then dust with a little icing sugar and transfer to a serving plate.