Step 1: Preheat the oven to 180°C/160°F fan/gas 4. Line the bottom and sides of a 20cm square pan with baking paper, arranging the strips so that they cross over the base in the simplest way possible.

Step 2: In a large basin, combine the butter, sugar, flour, ground almonds, eggs, baking powder, vanilla, and almond extract to make the almond sponge. Using an electric whisk, beat the mixture – until it comes together nicely.

Step 3: After scraping into the pan and spreading to the corners, bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.

Step 4: Line the tin with the pink sponge as directed above. As before, combine all the ingredients; do not add the almond essence. Add a little pink food coloring and stir. After that, scrape everything into the tray and bake as usual. Nice.

Step 5: Before assembling, liquefy the jam in a small pan and strain it. Trim the almond sponge’s two opposing edges very slightly, then properly trim the third edge.

Step 6: Measure out two almond slices and two pink slices, then cut each one to the same length. On a lightly dusted surface with icing sugar, roll out one marzipan block to a width of slightly over 20 cm. Cut the marzipan to match the cakes’ length.

Step 7: Gently raise the marzipan and use your hands to smooth it over the cake; however, before adhering it to the first side, leave a tiny marzipan fold along the bottom edge.

Step 8: Assemble the second Battenberg and store it for up to three days in an airtight box or tightly wrapped in cling film. may stay frozen for a maximum of one month.