RECIPES

Chequer cake

Serves 18

approx 300g apricot jam 300g fondant icing

For the yellow cake

180g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
60g ground almonds
180g soft unsalted butter
200g caster sugar
3 large eggs
1 tsp vanilla extract
1 tbs milk
1 tbs yogurt

For the pink cake

180g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
60g ground almonds
180g soft unsalted butter
200g caster sugar
3 large eggs
1 tsp vanilla extract
3 tsp pink food colouring
1 tbs milk
1 tbs yogurt

Line two deep 18cm springform baking tins with baking paper. To make the yellow cake, measure all the dry ingredients except the sugar into a large bowl and stir to combine thoroughly. Set aside. Beat the butter and sugar in the bowl of an electric mixer until fluffy. Beat in the eggs, vanilla and half the flour mixture. Add the remaining flour and beat until smooth. Finally, beat in the milk and yogurt so the batter has a soft, dropping consistency. Spoon the mixture into one of the tins and level the