Instructions

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 8x8-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.
4. Add 1 cup granulated sugar to the butter and beat with the paddle attachment on medium speed until light and fluffy, 1 to 2 minutes. Beat in 4 large eggs one at a time, scraping down the sides of the bowl after each addition (it will look curdled).
5. Add half of the flour mixture and beat on the lowest speed until just combined. Add 1/4 cup whole milk and 1/2 teaspoon almond extract and beat on low speed until just combined. Add the remaining flour mixture and beat until just combined.
6. Pour half of the batter (about 16 ounces) into one half of the baking dish, spread into even layer, and smooth the top. Mix pink or red food coloring a few drops at a time into the remaining batter until the desired shade of pink (somewhere between a pale and bubble gum pink) is achieved. Pour the pink batter into the other half of the pan and spread and smooth the top. Tap the pan lightly on the counter a few times to help eliminate any air bubbles in the batter.
7. Bake until a tester inserted into the center of each side comes out clean, 30 to 35 minutes. Let the cake cool in the pan for 10 minutes. Invert each side onto a wire rack and let cool completely.
8. Trim the top and sides the cakes so they're the same size. Cut each cake in half lengthwise to make 4 long rectangles.
9. Warm 3/4 cup apricot jam in the microwave for 30 seconds (or warm on the stovetop). Press the warm jam through a fine-mesh strainer and into a small bowl to remove any large chunks of apricot.
10. Brush the long, cut side of one pink rectangle piece with the jam. Place a yellow piece next to it and gently push the two pieces together, using the jam to adhere. Brush the top surface of these two pieces with jam. Place the second yellow piece on top of the first pink piece and brush the long cut side of this piece with jam. Place the second pink piece next to it and gently press all the pieces together to form a checkerboard pattern when viewed from the side.
11. Lightly dust a work surface with powdered sugar. Place 1 package ready to roll marzipan on the sugar and roll out into a large rectangle about 1/4-inch thick. (Alternatively, knead two 7-ounce packages marzipan together, then roll out.) It needs to be large enough to wrap around the top and long sides of the cake, with the ends uncovered.
12. Brush all the outside edges of the assembled cake with jam. Transfer the cake onto the marzipan rectangle and wrap with the marzipan, smoothing and pressing the sides gently to adhere. Trim off the excess marzipan (discard or save for another use) and gently press to seal the edges together. Trim any excess on both ends of the cake. Refrigerate for at least 1 hour to chill and firm up. Cut crosswise into 1-inch thick slices.