Battenburg Cake Delight

Begin by creaming together butter and 1 cup of sugar. Gradually add 3 eggs, one by one. Stir in vanilla. Gently incorporate flour, baking powder, and salt. Add milk if needed for consistency.

Split the batter into two equal portions. Add pink food coloring to one portion. Grease two 7-inch square pans and evenly spread the batters into them.

Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to rest in the pans for 5 minutes before transferring them to cooling racks.

Trim the edges of both cakes. Cut each cake lengthwise into 4 strips. Adjust the strips to match in width. Heat jam slightly and use it to 'glue' the strips together in a checkerboard pattern. Coat the sides of the assembled cake with jam. Repeat with the remaining pink and white strips to form the second cake.

To make the almond paste: Combine ground almonds, powdered sugar, egg, lemon juice, and almond extract. Knead until smooth, adding water or lemon juice as needed to achieve the right consistency. Divide the mixture in half.

Roll out one portion of the paste to about 1/8-inch thickness on a surface dusted with powdered sugar. Cut to fit the length of the cake, making sure it's long enough to wrap around all four sides. Encase the cake in the almond paste, pinching the edges to seal. Roll in granulated sugar and place the cake with the seal underneath on a serving plate or in a plastic bag. Repeat the process for the second cake. Chill before slicing thinly to serve.