Nigella Lawson served up a delicious marzipan loaf cake with raspberries and creme fraiche on Saturday Kitchen.

The ingredients are: 150g marzipan (white or yellow) or almond paste, at room temperature, torn into lumps, 125g soft unsalted butter, 1 tsp vanilla paste (or extract), 50g caster sugar, 75g plain flour (or gluten-free plain flour), ¼ tsp fine sea salt, 1 tsp baking powder (gluten-free if necessary), alternatively use ¾ tsp if you are not using a food processor, 1½ tsp ground cardamom and 3 large free-range eggs, at room temperature.

To serve: 150g fresh raspberries and 150g creme fraiche.

See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories. available from Amazon now.