Almond and Poppyseed cake
Heat the oven to 170 degrees.
250g butter
250g marzipan
150g sugar
splosh of almond extract
splosh of vanilla extract (or can use the grated zest of a lemon)
3 eggs
150g self raising flour
1 oz poppy seeds (optional)
Chop the marzipan into cubes and warm in the microwave until soft. Put in food processor with the butter (softened) and sugar. Blitz it. Add the eggs one at a time, blitzing after each addition. Add almond and vanilla extracts, blitz again. Add flour, blitz again. Stir in poppy seeds Scrape into tin. (I use a ring mould, but no reason why you shouldn't use an 8 inch cake tin, in which case I would line the bottom.) Bake for around 50 minutes, but check after 30 (if you are using a round cake tin, it will take a bit longer). Will bounce back, like a sponge, if done, or test with a skewer. Leave in cake tin till cold, then turn out. Apply to face with a large cup of tea. Also makes a good pudding, served with fruit (berries work well, particularly raspberried and blueberries) and cream.
Tastes divine and makes the kitchen smell wonderful when it's baking.