The Kitchn: Battenberg cake is a piece of British history
4 large eggs
1/4 cup whole milk
1/2 teaspoon almond extract
Pink or red food coloring
3/4 cup apricot jam
1 (about 15-ounce) box ready to roll marzipan, or 2 (7-ounce) boxes marzipan
Powdered sugar, for dusting and rolling
1. Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, at least 1 hour.
2. Arrange a rack in the middle of the oven and heat the oven to 350 F. Meanwhile, prepare an 8-by-8-inch square baking pan by dividing it in two sections: Line it with two sheets of aluminum foil, arranging them to meet in the center to form a wall. Press the foil into the bottom and up the edges, and flatten the wall in the center to form a straight line. You should now have two rectangular sections of equal size and shape. Coat the foil with cooking spray.
3. Place 1 1/2 cups all-purpose flour, 1/4 cup blanched almond meal, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.
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