Written by Annalisa

250g softened unsalted butter
250g marzipan
150g caster sugar
a quarter of a teaspoon of almond essence (I’ve left this out and it doesn’t seem to make any difference)
a quarter teaspoon of vanilla extract (I used half a teaspoon instead to make up for the lack of almond essence)
6 large eggs
150g self raising flour

You need a ring springform tin of 25cm (note Ikea sells them really cheap and pretty good!); butter and flour the tin well. This is important.

Preheat oven to 170/GM3. Chop the butter and marzipan small to make them easier to process then put in a food processor (no reason why you can’t do by hand but you need quite a lot of stamina) with a double sided blade. Process until smooth and well combined then add the essence/extract and briefly process again.

If you have a fairly small processor bowl at this stage you may want to transfer mixture to a large mixing bowl and finish off with a wooden spoon. Otherwise stay with the processor.

Add the eggs one at a time, mixing/processing after each one. Add flour and mix well. Then tip the mixture into the prepared tin.

Cook for 50 mins but check after 40. A skewer should come out clean and the cake should be golden. Mine was done perfectly after 40 mins. Leave to cool in the tin on a wire rack until completely cold before turning out. However I never can wait until completely cool.

I think this is a love it or hate it cake. It’s really simple but utterly compellingly delicious. The only thing I would add is that even those that hate marzipan may like this. My colleague hates marzipan but adores this cakey.

Nigella suggests dusting with icing sugar and serving with raspberries tipped into the well of the cake. I say just eat with a cup of tea. It’s extremely satisfying.