1cupunsalted butter, softened and chopped in small piecesplus extra for greasing the pan
1cupmarzipan, softened and chopped in small pieces
¾ cupgranulated sugar
½ teaspoon almond extract
1¼ cups self-raising flour
6large eggs
Instructions
Preheat the oven to 325°F (165°C).
Grease and flour a 10 inch (25 cm) springform pan, preferably a Bundt cake pan or tube pan.
Blend together the butter and the marzipan in the large bowl of an electric mixer on medium speed.
Add the sugar and cream everything together until smooth.
Blend in the almond extract.
Add the eggs, one at a time, with a tablespoon of flour for each, beating on medium speed between each addition. Scrape down the bowl regularly.
Blend in any remaining flour. The mixture should be fairly smooth.
Transfer the mixture to the baking pan, smoothing the top.
Bake for 40 to 50 minutes or until the cake is beginning to turn golden brown and a skewer or piece of dry spaghetti inserted in the cake comes out fairly clean. (This is a moist cake, so some batter may cling, but it should not be wet.)
Remove the pan from the oven and cool completely before carefully turning out on to a cake plate. I like to carefully run a kitchen knife around the side of the pan before doing this.
Cut the cake in slices to serve. Store in an airtight container at room temperature for up to 5 days.