This cake is a jot to make and simply divine to eat. Soften the marzipan in the microwave for a few seconds to make it easier to incorporate into the batter.
1 cup plus 2 tbs. softened,, unsalted butter
1 cup plus 2 tbs. softened marzipan
1/2 cup sugar
1/4 tsp. almond extract
1/4 tsp. vanilla extract
6 large eggs
1 cup self-rising cake flour (or 1 cup self-rising flour….remove 2 tbs. and add 2 tbs. cornstarch)
Heat the oven to 350°F and butter, then flour a 10″ springform tube pan.
Chop the butter and marzipan, then put them along with the sugar in the food processor. Whizz until combined and fairly smooth. Add the almond and vanilla extracts, then beat in the eggs one at a time. Mix in the flour and pour into the prepared tin.
Bake for 50 minutes, but check after 40. The cake should be golden and a cake tester should come out clean. Leave to cool completely in the tin.
Serves 10-12
Cooking with Nigella 