from the inestimable Valerie.
you need an oiled springform tin that has been lined either with baking
parchment or that wonderful everlasting lining from Lakeland.
8 oz caster sugar
4 oz ground almonds
4 oz self-raising flour
8 oz butter
4 large eggs
1 tsp almond extract (not essence)
cream the butter and sugar together until light and fluffy. Add the eggs one at a time and beat between additions. Add the almond extract. Fold in the sieved flour and ground almonds. Place half the mixture in the springform tin and spread evenly. Roll out a thinnish disc of marzipan slightly smaller than the tin and place over the cake mixture. Top with remaining cake mixture and bake on GM4 for about 50 mins or until the cake is cooked and the top is nicely browned. Leave to cool slightly before turning out. When cold sift icing sugar over the top.
serve in small slices on its own, or as an accompaniment to fresh raspberries, or a compote of cherries.