I love a plain cake. There is something uniquely soothing about the simple, sweet comfort it offers. And there's a modesty about a plain cake, too: it doesn't draw attention to itself, or seek to impress with razzle-dazzle. It's there to be sliced as needed, always delivering more than it promises. It also serves as a proper pudding. Just arrange slices of the cake on a non-stick baking sheet, and warm up in a 200°C/180°C Fan/400°F oven for 3-4 minutes a side, until caramelised and golden. Arrange a couple of slices on each person's plate, add some fresh raspberries and a spoldge of creme fraiche (and take more of each out to the table); the sharpness of the berries and tang of the cream are perfect with the toasty cake, which, when hot, tastes like a rich, almondy brioche. Perhaps I should tell you that I hesitated before calling this Marzipan Loaf Cake, if only because I know from experience that there are vociferous marzipan haters out there who nonetheless, and to their gratified surprise, adore this cake. For US cup measures, use the toggle at the top of the ingredients list.