Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Line a square baking tin with parchment paper and create a divider in the center using foil or cardboard wrapped in parchment.
• Cream the butter and sugar in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts.

Mix and Color the Batter:

• Sift together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until combined.
• Divide the batter evenly into two bowls. Add two drops of red food coloring to one bowl and mix until the color is uniform.

Bake the Layers:

• Pour each batter into its respective section of the prepared tin. Smooth the tops with a spatula.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Assemble the Checkerboard:

• Trim the edges of both cakes to create even rectangles. Cut each cake into equal strips (2 from each layer).
• Warm the apricot preserves and lemon juice in a saucepan, then strain to remove chunks. Use this mixture to glue the strips together in an alternating checkerboard pattern.

Make and Wrap in Marzipan:

• Combine the ground almonds and confectioners’ sugar in a bowl. Add small amounts of water and knead until the mixture forms a pliable dough.
• Roll the marzipan into a rectangle large enough to wrap around the cake. Brush the outside of the cake with apricot preserves, then wrap it with the marzipan. Smooth the edges and trim any excess.

Slice and Serve:

• Slice the cake to reveal the checkerboard design. Serve with tea or as a festive dessert.