Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) square baking tin. To separate the colors, make a divider down the center using folded aluminum foil and parchment paper.

In a large mixing bowl, beat the softened butter and caster sugar together until pale and creamy.

Add the eggs one at a time, beating well after each addition. Gently fold in the self-raising flour until just combined.

Divide the batter equally into two separate bowls. Stir the matcha powder and milk into one bowl, and fold the lemon zest into the other bowl.

Spoon the green matcha batter into one side of the divided tin and the yellow lemon batter into the other. Smooth the tops.

Bake for 25 minutes or until the cakes have risen and a skewer inserted into the center comes out clean.

Allow the cakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Once cool, trim the edges of both sponges to make them neat. Cut each sponge in half lengthways so you have four long rectangular strips (two green, two yellow).

Warm the apricot jam in a microwave or small pan until runny. Brush the long sides of the strips with jam and assemble them into a checkerboard pattern (one green and one yellow on the bottom, with the opposite colors on top).

Roll out the marzipan on a surface dusted with icing sugar into a rectangle large enough to wrap around the cake. Brush the marzipan with jam, place the cake in the center, and wrap tightly. Trim the ends for a neat finish.