Reading Time: 2 minutes
- 130 g vegan butter
- 200 g caster sugar
- 120 g soy yoghurt
- 150 ml soy milk
- 2 tsp apple cider vinegar
- 1 tsp almond extract
- 260 g self raising flour
- 1/2 tsp baking powder
- beetroot juice for colouring
- 3 tbsp marmalade
- 400 g golden marzipan
- icing sugar for dusting
Preheat the oven to 160.C fan/180.C/350.F/gas 4. Use a double layer of foil to divide a
20cm/8in square cake tin in half. Line
both sections with greaseproof paper.
Whisk together the butter and sugar until light and fluffy. Stir in the yoghurt, milk, vinegar
and almond extract, then fold in the
flour and baking powder.
Pour half of the batter into one of the halves in the tin. Mix drops of food colouring or
beetroot juice into the remaining half of the
batter until you get the desired shade of pink, then pour the pink batter into the other half
of the tin.
Bake for 25 minutes until a skewer inserted into the centre comes out clean. Allow to cool
for a few minutes in the tin before
turning out onto a wire rack to cool completely.
To decorate, gently transfer the cakes onto a chopping board and cut each one in half
lengthways, trimming the edges to create
straight and even layers.
Heat the marmalade in a small saucepan over a low heat until runny. Brush one long side
of a pink strip of cake and one side of
a yellow one and stick them together. Repeat to stick the other two strips together. Now
paint the top of one pair completely with marmalade and place the other pair on top, with
pink on top of yellow and vice versa to create a chequerboard pattern.
Dust a work surface with a little icing sugar and roll out the marzipan to a rectangle about
20 x 25cm/8 x 10in. Brush the outside of the cake with marmalade. Use a rolling pin to lift
the marzipan over the cake and smooth it firmly around the top and sides, joining
underneath. Trim away the excess and brush the seam with a little marmalade. Finish by
pressing the edges together to create a seam at the bottom.