10 Serves
105 Mins
Preheat your oven to 180°C and line a 20cm square baking tin with parchment paper.
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AmericanVitamin E
4 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
141 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
181 mg / 4,700 mgSodium
213 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
8 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a large bowl, combine butter, sugar, flour, ground almonds, baking powder, eggs, vanilla extract, and almond extract. Beat with an electric whisk until smooth.
Pour the batter into the prepared tin and bake for 25-30 minutes until a skewer comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack.
Repeat the process for the pink sponge, substituting the almond extract with pink food colouring.
Heat apricot jam in a saucepan until runny, then sieve it. Trim the edges of both cooled sponges and cut each into four equal strips.
Roll out the marzipan on a surface dusted with icing sugar. Brush the sponges with jam and assemble them in a checkerboard pattern on the marzipan, then wrap and seal.
9
g61
g17
g
American