Preheat oven to 350 °F (175 °C). Line an 8-inch square pan with parchment and grease sides.

Cut a strip of parchment to divide the pan down the middle, forming two equal compartments.

In a bowl, whisk together flour, almond flour, and baking powder.

In a mixer bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then almond extract.

Fold half the dry mix + 1 tablespoon milk into batter. In a separate bowl, fold the other half of dry mix + milk and add a few drops of pink food coloring to tint.

Spoon plain batter into one side of the pan and pink batter into the other, smooth surfaces, tap gently to level.

Bake ~20–25 minutes or until a tester inserted comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Trim the edges and level tops if needed. Then cut each of the two colored cakes into two equal rectangular strips (four strips total).

Warm the apricot jam and brush one long side of alternating colored strips, then assemble into a checkerboard block (e.g. pink + plain, forming a 2×2 block).

Roll out the marzipan to a rectangle large enough to wrap all sides of the cake block. Use plastic wrap to help. Wrap the cake, pressing seams to seal. Trim edges.

Brush top and sides with reserved jam for shine. Chill briefly if needed. Slice thinly to serve.