No there isn’t, there’s banana and walnut cake. I never ate much cake until I started making them and I still don’t eat a lot of it, although I now can see why people do. My childhood memories of cake are swathed in disappointment, save for some simple currant buns that my mother used to make. Most cake was a dry affair, offer eaten at even drier events. Sponge cakes filled with jam never did it for me nor did the rich fruit cake of Christmas which was but a prologue to a dental visit; but the two arch enemies were, and remain, marzipan and angelica. Strangely enough I now live close to Niort, which proclaims itself as the self styled capital of angelica. In that town the green monster that is angelica appears in many guises from liqueurs to cakes, and is regularly secreted in every possible variety of chocolate and candy. Marzipan has the same insidious nature, even appearing as perfectly sculpted replicas of otherwise delicious and respectable fruit. However, my personal venture into cake making has led me into a world of moist ( God, I dislike that word but I can’t find a replacement) fruit filled slices of deliciousness, packed with powdered almonds, soft brown sugar and eggs. This cake is the creation of a celebrated UK based Italian chef. from the Amalfi coast, Gennaro Contaldo. My son, Sam, did the pictures for Gennaro’s new book “Gennaro’s Easy Italian”from which comes the recipe.