Pre-heat oven to 170 °C / 325 °F / Gas 3. Grease and base line two 18 cm (7 inch) shallow rectangle cake tins with buttered greaseproof paper.

Cream together the butter and sugar, gradually adding the eggs followed by almond essence. Stir in ground rice, flour, baking powder and salt - beat well for approximately 2 minutes until smooth.

Spoon half the mixture into one of the prepared tins. Add a few drops of red food colouring to the remaining mixture to turn it a deep pink colour, then spoon this into the other tin.

Bake for 35-40 minutes, making sure that they are well risen and have a spring when depressed. Remove from tins and leave on a wire cooling rack.

Once cooled, tidy the edges of each cake, ensuring they are twice as wide as they are tall, and that the pink sponge is the same size as the yellow. Then cut them in half lengthways, giving you four square-sectioned sponges, two of each colour. Use the Apricot Jam (slightly heated) to 'glue' the sponges together in the traditional alternate fashion. Cover three of the sides in jam.

Roll Marzipan/Almond Paste into a rectangle the appropriate size to wrap the 2x2 with a bit to spare. Wrap the rolled out marzipan around the rolling pin, then apply to the cake, using jam on the fourth side once the first three are done.

To Make Almond Paste: Mix the Ground Almonds, Confectioners' Sugar, Egg, Lemon Juice, and Almond Extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.