This quick and simple marzipan cake with chocolate chips is made using oil so it's light and fluffy and incredibly easy to make. Finish off with a dusting of powdered sugar and enjoy. It tastes so good you'll want another slice!
Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 20 cm (8 inch) spring form pan with parchment paper, lock the sides, lightly grease with oil and dust with flour (approx. 1 teaspoon) turning around to coat evenly. Shake out excess flour and set the pan aside.
In a bowl combine the flour, baking powder and soda, sugar and salt and stir thoroughly using a whisk.
Stir in the marzipan chunks and chocolate chunks ensuring the marzipan pieces are coated evenly. Separate them with your fingertips if needed.
In another bowl whisk together the eggs, oil, buttermilk, milk and almond extract until smooth.
Pour into the dry mixture and stir just to combine. The batter will be thick.
Pour the batter into the prepared pan and smooth out the top using a spatula or the back of a large spoon. Bake in the centre of the oven for 40-45 minutes or until golden brown.
Remove from the oven and set aside for 15 minutes. Remove the side and leave to cool completely before decorating with the powdered sugar and cutting.
I used natural marzipan (store bought) but you can use a coloured variety if you like.
Once you've added the marzipan pieces into the flour mixture ensure they are evenly coated and do not form clusters. Gently separate the pieces if needed using your fingertips.
Do NOT overstir the batter (to ensure your cake is fluffy and well risen). Stir just to combine the ingredients. The batter will be thick.
Cool the cakecompletely before decorating with the powdered sugar and cutting. It might be a little crumbly if you cut it warm.
Keep covered in a cool place for up to 3 days.
Freeze (without the powdered sugar) tightly wrapped, or in an airtight container for up to 3 months. Decorate with the powdered sugar after the cake has thawed.