There's no better way to spend your Saturday than at home with the flu, still in your Pyjamas at 2 in the afternoon. Not!
It's not all bad though. I do have the company of a freshly baked Raspberry and Almond Bundt cake. It is an adaption of Nigella Lawson's Buttermilk Birthday Cake. I just substituted 100g of the flour for 100g of freshly ground almonds, 1 1/2 teaspoons of Vanilla for 1 1/2 teaspoons of almond extract, plus I folded through about 100g each of Raspberries and finely chopped Marzipan.
I'm going through a bit of a marzipan stage at the moment- I can't get enough of the stuff. I do suggest you try adding small hunks of it to all manner of cakes, muffins and pastries. I've found that it makes a wonderful addition to cookie dough. So, instead of adding chocolate chips to your cookies, next time try some chopped up marzipan. I can't even begin to explain how wonderfully gungy the marzipan becomes when the cookies come out of the oven, not to mention the terrific caramelisation you get when that gunge comes in contact with the surface of the baking tray. Next time I make these, I'll be sure to blog about it and post some photos.
For now, here are some photos of the Raspberry and Almond Bundt cake. Two of my favourite flavours in the world- how can you go wrong with that?