Why Did My Easy Almond Cake Have A Gooey Inside?

Our answer

Nigella's Easy Almond Cake (from HOW TO BE A DOMESTIC GODDESS) uses marzipan instead of ground almonds, to give a moist cake with a subtle almond flavour. The cake itself is not as light as a regular sponge cake, but should not have dense patches.

We suspect that the marzipan may not have combined properly with the butter at the beginning of the recipe. The marzipan must be at room temperature and have no hint of coldness to it. If it is cold then it will not combine with the butter and you will get lumps, which may bake up as dense pockets in the cake. Also make sure that the butter is softened but not too soft. You should be able to press it with your finger and leave a dent but not have the butter completely giving way. If it is too warm then it will turn oily as it is mixed with the marzipan and this can lead to a dense cake. You could also cut the marzipan into smaller pieces to help it break down in the food processor more easily.