Preheat the oven to 180°C (160°C fan). Grease a 20 cm square cake tin and line with baking parchment. To divide the tin into two sections, place a strip of parchment or a folded foil barrier down the middle. This ensures the sponges bake separately without spreading.

In a large bowl, cream together the butter and caster sugar until pale and fluffy. Use an electric whisk for best results, beating in plenty of air for a light sponge texture.

Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract. Ensure the mixture stays smooth and does not curdle by adding a spoonful of flour if necessary.

Sift in the self-raising flour and gently fold it into the mixture using a large metal spoon. Add the ground almonds and fold until combined. Take care not to overmix, which would toughen the sponge.

Spoon half the batter into one side of the prepared tin. Tint the remaining batter with a little pink food colouring and pour it into the other side. Smooth the tops with a spatula for even baking.

Bake for 25–30 minutes or until the cakes are firm to the touch and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, carefully trim the edges of each sponge to create neat rectangles. Cut each sponge in half lengthways to form four long strips, two pink and two yellow, of equal size.

Brush one long side of a yellow strip with apricot jam and press a pink strip firmly against it. Repeat with the remaining strips to create a chequerboard pattern. Brush the top with more jam to hold the layers together.

Roll out the marzipan on a surface lightly dusted with icing sugar into a rectangle large enough to enclose the cake. Spread with a thin layer of apricot jam, then place the sponge in the centre. Wrap the marzipan tightly around the cake, smoothing the joins underneath.

Trim the ends for a sharp finish. Place on a serving plate and slice carefully with a serrated knife. Battenberg pairs beautifully with afternoon tea. A light dusting of icing sugar before serving adds elegance.