Tired of Indian sweets on Holi? Try baking a cake.
Chef Anuj Kapoor of The Grand New Delhi will tell you how.

Ingredients

• 280 gm softened butter
• 280 gm castor sugar
• 5 eggs
• 2 pinches of vanilla extract or four drops vanilla essence
• 200 gm flour
• 1 tsp baking powder
• 80 gm ground almond
• 1 tbsp milk
• 2-3 tsp different food colours

To assemble

• 150 gm orange marmalade, blended
• 150 gm marzipan

Method

• Preheat the oven to 175°C.
• Cream the butter and sugar in a large bowl using an electric beater or wooden spoon until it turns pale in colour and creamy in texture.
• Add vanilla and one egg at a time, beating well between each addition.
• Add milk. Fold in the flour, making sure it is well incorporated.
• Divide the mixture between four bowls. Add different food colouring to each.
• After adding the colouring, blend the mixture with spatula thoroughly or the cake will have an undesirable marbled appearance.
• Put the batter into four lined cake tins and bake for 30 minutes till a skewer inserted in the middle of the sponge comes out clean.
• In case you are short of moulds, you can use the same mould and bake one by one. Skip lining the moulds with butter paper if you are using silicone moulds. 
• Once done, turn out the cakes on to a rack and allow them to cool completely.
• Remove the paper lining.
• Spread each layer with marmalade and sandwich them one over the other.
• Finally, spread marmalade on all sides of the cake.
• Roll out the marzipan and wrap the cake over.
• Let it set in the fridge overnight. Slice and serve.

 More recipes and food features here!