• 175 g butter
• 175 g castor sugar
• 3 eggs, beaten
• 175 g self raising flour
• 20ml (4 tsp) coffee essence
• 15 ml milk
• 150 ml (10 level tbsp) apricot jam
• 400g bought marzipan

1. Butter a 20.5 cm square cake tin.
2. Whisk the butter and sugar together in a bowl and gradually beat in the eggs, keeping the mixture fairly stiff. Lightly beat in the flour.
3. Divide the mixture in half and fold the coffee essence into one portion and the milk into the other.
4. Spoon the white mixture into the tin first. Then put the coffee essence mixture on top. Level out carefully. Then use a spoon and twirl it once from one end of the tin to the other.
5. Bake in a oven at 190 ° C for about 30 – 40 minutes. Turn out and cool on a wire rack.
6. Trim the cake and divide in half lengthwise. Sandwich together alternately with half the jam.
7. Cut out a sheet of non sticking paper to exactly cover the cake, leaving the ends bare, and roll out the marzipan on top to just fit. Spread the remaining jam over the marzipan and wrap closely around the cake. Remove the paper. Pinch the top edges.

You may garnish the cake with chocolate coffee beans.