Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan, then line it with parchment paper. To create the checkerboard effect, fold a piece of parchment or foil to divide the pan in half, ensuring each section can hold a separate color of batter.

In a large bowl, beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, mixing well after each. Stir in the almond extract for that delicious nutty aroma.

In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until the batter is smooth and well combined.

Split the batter evenly into two bowls. Leave one portion plain and add a few drops of red food coloring to the other, mixing until it reaches your desired shade of pink.

Spoon each batter into its side of the divided pan, spreading it out evenly. Bake for 25–30 minutes, or until the cakes are springy to the touch and a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.

Once the cakes are cool, trim the edges to create neat, equal rectangles. Cut each color into two long strips. Warm the apricot jam and brush it along the edges of the strips to "glue" them together, forming a checkerboard pattern.

Roll out the almond paste or marzipan on a surface dusted with powdered sugar, making sure it’s large enough to wrap around the entire cake. Brush the outside of the assembled cake with apricot jam, then carefully wrap the marzipan around it, pressing gently to secure. Trim off any excess marzipan for a clean finish.