- Mix the flour, baking powder and salt and set aside
- Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, lemon juice and vanilla essence.
- Gradually add in the dry ingredients
- Split the mixture between two bowls and add a few drops of the food colouring to each bowl before carefully folding in
- Grease and line two small, square baking tins (or use one larger one with a baking paper 'wall' to separate the colours)
- Cook at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
- Allow to cool before cutting into the required strips
- Using the room-temperature jam as a 'glue', stick together the strips in the desired fashion
- Wrap the cake tightly in cling film and refrigerate for at least an hour, over night if possible
- Roll the marzipan on to a surface dusted with the icing sugar
- Trim the edges of the cake if needed before carefully wrapping it in the marzipan leaving a seam at a bottom corner
- Trim the edges again, slice and serve!
Cooking Temperature: 175 degrees
Cooking Time: 20-30 Minutes
Keeps For: 5 days
Tips and Comments
- This picture is of a slightly more experimental approach to pattern making resulting in a 'double decker' cake!
- Use your own jam if you can; I amended the Apple Spread recipe to use apricots instead.
- Warning - do not store this in the 'fridge once it has it's little marzipan jacket on. Marzipan does not like being in the 'fridge and goes runny!