Preheat your oven to 180°C (350°F) and line a square baking tin with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Gradually add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Sift the self-raising flour and baking powder into the bowl and gently fold it into the mixture until well combined.

Divide the batter equally into two separate bowls. In one bowl, add a few drops of pink food coloring and mix well until you achieve the desired color. In the other bowl, add a few drops of yellow food coloring and mix well.

Spoon the pink batter into one half of the prepared baking tin, and the yellow batter into the other half.

Bake in the preheated oven for approximately 25-30 minutes or until a skewer inserted into the center comes out clean.

Once baked, remove the cake from the tin and let it cool completely on a wire rack.

Trim the edges of the cakes to make them square and cut each cake in half lengthwise. You should have four equal-sized rectangular pieces.

Warm the apricot jam in a small saucepan until it becomes spreadable. Brush the top of each rectangular cake slice with the jam and press them together to form a checkered pattern (two pink and two yellow slices).

Roll out the marzipan on a surface lightly dusted with icing sugar into a large rectangle, approximately 30cm x 20cm.

Spread a thin layer of apricot jam over one side of the marzipan, then place the cake stack on top and wrap the marzipan around it, sealing the edges.

Trim off any excess marzipan and gently flip the cake over, so the seam is at the bottom.

Allow the cake to set for a while, then serve and enjoy!