Rose & Lemon Battenberg Cake

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  Step 1

  Whisk together the butter and sugar.

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  Step 2

  Beat in the eggs.

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  Step 3

  Whisk together the ground almonds, flour, baking powder and salt in a separate bowl.

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  Step 4

  Whisk the flour into the batter. Divide the batter between two bowls.

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  Step 5

  Grate the zest from the lemon into one of the bowls and mix in the lemon essence and a few drops of yellow food colouring. Mix the crushed rose petals, rosewater and pink food colouring into the other bowl.

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  Step 6

  Fold a piece of baking parchment in half and then in half again. Spread out either side and place in the middle of a greased baking tin so that there's a division down the middle.

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  Step 7

  Pour the lemon batter into one half and smooth.

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  Step 8

  Pour the rose batter into the other half.

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  Step 9

  Bake for half an hour at 180'C.

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  Step 10

  Leave to cool before removing the cakes from their tin.

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  Step 11

  Cut the cakes in half lengthways.

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  Step 12

  Coat the inner edge of one of the rose cakes with apricot jam and press into the side of the lemon cake.

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  Step 13

  Spread the top of the cake with apricot jam.

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  Step 14

  Place a lemon cake on top of the rose cake and spread it's inner side with apricot jam.

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  Step 15

  Place the final piece of rose cake on top.

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  Step 16

  Roll the marzipan flat out onto a sheet of cling film.

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  Step 17

  Place the cake in the middle of the marzipan and fold it around the cake, making sure that all sides are covered. Smooth out the marzipan before removing the cling film and cut off either end of the cake to give it a neat finish.

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  Step 18

  Cut into slices and serve!

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