175 g/6 oz/0.75 cup butter or margarine,
175 g/6 oz/0.75 cup caster (superfine) sugar
3 eggs, lightly beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
A few drops of vanilla essence (extract)
A few drops of raspberry essence (extract) For the icing (frosting):
15 ml/1 tbsp raspberry jam (conserve), sieved (strained)
225 g/8 oz
A few glace (candied) cherries
Cream together the butter or margarine
and sugar. Gradually beat in the eggs, then fold in the flour and
vanilla essence. Divide the mixture in half and stir the raspberry
essence into one half. Grease and line an 18 cm/7 in square cake tin
(pan) and divide the tin in half by folding greaseproof (waxed) paper
down the centre of the tin. Pour each mixture into one half of the tin
and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 50
minutes until springy to the touch. Cool on a wire rack.
Trim the edges of the cake and cut each piece in half lengthways.
Sandwich together a pink and a vanilla piece on the bottom and a
vanilla and a pink on the top, using some of the jam to fix them
together. Brush the outside of the cake with the remaining jam. Roll
out the almond paste into a rectangle about 18 x 38 cm/7 x 15 in.
Press round the outside of the cake and trim the edges. Decorate the
top with glace cherries.