Ingredients

1. 250g softened unsalted butter
2. 250g softened marzipan*
3. 150g caster sugar
4. 1/4 teaspoon almond essence
5. 1/4 teaspoon vanilla extract
6. 6 large eggs
7. 150g SR-flour
8. 25cm springform tube pan, or patterned ring mould, buttered and floured.

Marzipan

If you can’t find ready made marzipan, you can make it yourself, as follows.

1. 120g ground blanched almonds
2. 120g powdered sugar
3. 1 egg white
4. 1/4 tsp. salt

Mix up all the ingredients, no need to knead them as you will be mixing them in with the rest of the cake anyway.

Method

1. Preheat over to 170C/gas mark 3.
2. Chop the butter and marzipan to make them easier to break down, and put them in the bowl of the food processor, fitted with a double bladed knife, with the sugar, process until smooth.
3. Add almond essence and vanilla extract, blend, and then break the eggs one at a time processing the mixture in between.
4. Add flour and mix well.
5. Pour into prepared tin, and bake for 50 min, but check from 40.
6. Decorate with raspberries and icing sugar.