Marzipan Cake

So, with our marzipan recipe, you can make this wonderful Marzipan Cake.
Are you ready for it?

What you’re gonna need:
-Oven
-Microwave, or some other way to melt chocolate (we used the candy melting pot from Wilton—I strongly advise you to use it if you have it, since it keeps the temperature stable for the whole process)
-Stand mixer
-Baking pans — we used two 6 inch (15.24 cm) round anodized aluminum pans
-Food processor (in case you still have to make the marzipan)

Ingredients for the cake:
-1 cup all-purpose flour
-1/2 tsp baking powder
-1/4 tsp baking soda
-Pinch of salt
-1/4 cup unsalted butter at room temperature
-3/4 cup granulated sugar
-2 egg whites
-1 tsp almond extract
-2/3 cup buttermilk
-Some extra unsalted butter (at room temperature) and all-purpose flour to butter and dust the cake pans.

Instructions for baking the cake:
-Pre-heat the oven to 340ºF. Spread the (extra) butter carefully all over the inside of both cake pans. Dust them with (extra) flour and tap them upside down to get rid of any unnecessary flour. Set them aside.
-In a small bowl, mix together baking powder, baking soda, flour, and salt. Set aside.
-In the mixing bowl, beat sugar and butter until combined. Add in the egg whites, one at a time, beating well after adding each of them. Add the extract and beat a little bit more, until everything is well combined.
-Add half of the dry mix to the mixing bowl, mix in the buttermilk, and then add the rest of the dry mix to the batter. Beat just until well combined. Don’t forget to scrape the sides.
-Pour the batter into the pans. Bake them for about 23 minutes in case your pans are exactly like ours. However, I strongly suggest you just do the toothpick test. If your cakes are starting to get this very light brown color on the outside and the toothpick, when inserted in the middle, comes out clean, it’s time to take them out of the oven. Let them cool off before working on your cake.