Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and grease two 7-inch (18 cm) square cake tins. Line with parchment paper.
- Cream together 250g unsalted butter and 250g caster sugar until light and fluffy, about 3-5 minutes.
- Gradually add 4 lightly beaten medium eggs to the creamed mixture, mixing well after each addition.
- Gently fold in 250g self-raising flour and 100g ground almonds until just combined.
- Divide the batter into two bowls and tint one with green food coloring and the other with purple.
- Spoon alternate dollops of the colored batters into the prepared tins for a chequered pattern.
- Bake in the oven for 25-30 minutes or until a skewer comes out clean.
- Cool the cakes for 10 minutes in the tins before transferring them to a wire rack to cool completely.
- Spread marmalade on one cake layer, stack the second layer on top, and cover with rolled marzipan.
- Dust with icing sugar, trim excess marzipan, and optionally add edible spiders before serving.
Nutrition
Notes
Serve this cake at your Halloween gathering and watch it impress your guests! It can be made two days in advance.