BAKING INGREDIENTS
170 g unsalted butter – softened
170 g caster sugar
4 eggs – beaten
1 tsp vanilla extract
170 g self raising flour
2 tbsp milk
1 tbsp cocoa powder
DECORATING INGREDIENTS
4 tbsp apricot jam
500 g Renshaw Original White Marzipan
10 g cocoa powder
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INSTRUCTIONS
BAKING INSTRUCTIONS:
DECORATING INSTRUCTIONS:
Step 1
Preheat the oven to 180°C / 350°F / gas mark 4.
Step 2
Butter a 20cm square cake tin and line the base
with greased baking parchment.
Step 3
Divide the tin in half with a 30cm strip of foil
folded into a double thickness.
Step 4
Divide the bake ingredients in half to make two
batters, one plain and one chocolate. For the
chocolate batter remove 1 table spoon of flour
and replace with 1 table spoon of cocoa powder.
Step 5
Beat together the butter, sugar, eggs, vanilla,
flour and milk until smooth.
Step 6
Beat together the butter, sugar, eggs, flour,
cocoa powder add milk until smooth
Step 7
Spoon one side of the tin with the plain batter
and the other side with the chocolate batter.
Step 8
Bake for 25-30 minutes or until the center
springs back to the touch
Step 9
Cool for 5 minutes then turn out onto a cooling
rack.
Step 10
To assemble: lay one piece of cake on top of the
other and trim to the same size.
Step 11
Cut in half lengthways to give 2 long strips of
each colour.
Step 12
Warm the apricot jam and sieve.
Step 13
Lay a strip of Chocolate cake on a board and
brush the top and sides with jam; lay a plain
strip next to it and do the same.
Step 14
Arrange the other 2 strips on top.
Step 15
Brush with jam all over.
Step 16
Blend the cocoa powder into the marzipan by
gently kneading it until the cocoa power is
evenly mixed in.
Step 17
Roll the marzipan into a 20x30cm rectangle.
Trim a straight edge.
Step 18
Place the cake at one end of the rectangle and
tightly wrap in the marzipan.
Step 19
Trim the ends with a knife to finish.

Credit: Easy Recipes