There aren't many cakes I'd turn down. I'm not such a fan of cupcakes these days, and I'm not really one to go in for anything Death By Chocolate, but I do have my firm favourites, and it takes a lot to steer me away from just mixing up a lemon drizzle cake because it's super quick, really easy and (most importantly) delicious. Now and then I commit myself to making a cake that requires more effort than just tossing a couple of ingredients in a bowl.
This recipe takes a little more effort than the easiest cake in the world, but far less effort than tarts and all that fiddly stuff... plus it's full of almonds, and I love almonds! This is the sort of cake that can be shown off, will impress other peoples parents, and will make friends come back for a second (or even third) slice. It also gets better with age, resist eating the cake as soon as you pull it out of the oven (I know I'm asking you to do something difficult, but trust me on this one). Definitely a 'second day cake' if ever I knew one. This is actually the recipe that I mentioned months ago in my Easternoon Tea post, taken from How To Be A Domestic Goddess, written (of course) by the lovely Nigella Lawson ; it's had a little fine tuning and is ready to be presented to you! I hope you enjoy it as much as I did!
Now, you don't have to add the raspberries if you don't want to, but they taste delicious with the cake, and I think the contrast is pretty important to the overall flavour. So go on, splash out and buy a punnet, it makes this cake an integral part of your 5 a day.
250g softened marzipan
250g softened butter
150g caster sugar
150g self raising flour
6 large eggs (I know it's a lot, but it's worth it, promise)
1/4 tsp vanilla essence
1/4 tsp almond essence
1 punnet fresh raspberries
Preheat oven to 170 degrees/ GM3. Smash/cube/chop the butter and marzipan until it's in the smallest/softest pieces you can be bothered to battle with.
Chuck into a food processor with the caster sugar and process until combined and smooth.
Add the essences and process again. Continue to process, adding the eggs, one at a time, through the top hole of the food processor, ensuring each egg is mixed in before adding the next.
Pour the flour through the hole, and process until well combined. Pour into a well greased, fairly large (Nigella recommends 25 inches) tin and level the top (preferably with a piece of baking parchment in the bottom).
Cook for around 50 minutes, or until golden brown and a skewer inserted comes out clean.
Leave the cake in the tin until cool (resist that temptation!). Turn out and top with raspberries. Serve (or wait) and eat!