Start by preparing your loaf tin. Line it with parchment paper, and if you want to keep the two batters from mixing, pop a piece of foil or parchment down the middle as a divider. If you’ve got two loaf tins, even better bake each batter separately.

Next, get your sponge batter ready. Cream the butter together with both types of sugar until it’s nice and fluffy. Then, beat in the eggs one by one, followed by the vanilla and almond extracts.

In another bowl, sift together the self-raising flour, plain flour, baking powder, salt, and almond meal. Slowly fold these dry ingredients into the butter mix, alternating with the milk, so it all comes together smoothly.

Now, split the batter evenly into two bowls. Keep one plain, and add a few drops of red food colouring to the other, stirring until it’s a soft pink shade.

Spoon each batter carefully into each side of your lined and divided tin. Bake in the oven at 180°C (350°F) for about 30 to 35 minutes. You’ll know it’s done when a skewer poked into the middle comes out clean. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Once cool, trim the edges so your sponges are all the same size. Then, cut each color in half lengthwise to get four long rectangles.

Warm up some apricot jam in a small saucepan and strain it to get rid of any lumps. Use the warm jam as glue to brush the edges of the sponge pieces, then stick them together in a checkerboard pattern, alternating the pink and plain pieces.

For the finishing touch, roll out some marzipan on a surface dusted with icing sugar or cornflour, shaping it into a rectangle big enough to wrap the cake. Brush the outside of the cake with jam, place it on the marzipan, and carefully wrap it up, pressing the edges gently to seal. Trim the ends neatly for a clean look.

Let the cake rest for about an hour so everything sets properly, then slice and enjoy with a nice cup of tea.