Peek-a-boo Battenberg Cake Recipe

Preheat the oven to 180°C and grease a square baking tin.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Sift in the flour and fold until well combined.

Divide the batter into two equal portions. Add a few drops of pink food coloring to one portion and mix until evenly colored.

Spoon the plain batter into one half of the baking tin and the pink batter into the other half.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Once cooled, cut each cake in half lengthwise. Trim the edges to make straight lines.

Spread raspberry jam on one of the plain halves and sandwich it with a pink half.

Repeat with the remaining halves, alternating the colors to create a checkerboard pattern.

Roll out a sheet of marzipan to fit around the cake. Place the cake in the center and fold the marzipan over, pressing gently to secure.

Dust with icing sugar and slice to reveal the peek-a-boo design.