1¼ Cups self raising flour
¼ Cup custard powder
125g butter
1 Cup Chelsea White Sugar
⅓ Cup ground almonds
1/2 Cup milk
2 eggs
1 tsp almond essence
1 tsp raspberry essence
a few drops of Pink Food Colouring

Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a loaf pan with baking paper.
Cream butter and Chelsea White Sugar. Add eggs, mixing after each egg.
Add almond meal, flour and custard powder alternately with milk.
Spoon half the mixture into a separate bowl. Mix almond essence into one bowl and raspberry essence and pink food colouring into the other bowl.
Place alternate spoonfuls of each mixture into prepared pan. Run a skewer through mixture to create a marbled effect.

Bake for 50 minutes, or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.

Ice with almond flavoured butter icing or raspberry and almond flavoured butter icing.