Preheat an oven to 180*
Bring the butter to room temperature.
Sift the flour and baking powder.
Line a rectangular tin with greased baking paper, folding to create a dividing wall between the two halves.
In a stand mixer, cream the butter and sugar together until pale and fluffy.
While mixing at high speed, add the eggs one at a time with a pinch of the flour mix.
Allow the batter to come back together smoothly before adding each egg.
Turn the mixer down to low speed, add the flour, vanilla and ground almonds and mix gently until smooth.
Remove half of the batter and stir though the pink food coloring.
Pour the batters into either side of the cake tin.
Place into the preheated oven and bake for 20 minutes, or until an inserted skewer comes out clean.
Remove from the oven and allow to cool before icing.
Roll out the marzipan to an even thickness of approximately 2mm.
(if the marzipan is sticky, dust the bench with icing sugar first)
heat and pass the apricot jam and water through a sieve to remove any lumps. You will need a sticky syrup almost the texture of liquid honey.
Trim the sponge cakes and cut each half into 4 even bars.
Using a pastry brush, paint the cake strips on all four sides and stack alternately into 2 'loaves' of four.
Paint the lengths of each loaf with apricot jam and lay each onto a sheet of marzipan.
Roll and fold the marzipan around the loaf, tucking in firmly.
Pinch the join together firmly ( try to make this on a corner) and trim off the excess.
«Using a pastry knife,or even a steak knife, with smaller teeth will give a much sharper finish than a bread knife which may tear the cake.Try to avoid using a straight edge which will squash the sponge.»