If you prefer sweeter cakes you can add a 1/4 cup of sugar as well. (this would go into the liquidizer with the marzipan at the beginning)
Steps:
Preheat oven to 370F
Grease an 11-inch springform pan, preferably nonstick, with ghee or other mild, high heat oil - and dust it with flour. (optionally you can put a circle of baking parchment in the bottom also).
In a liquidizer (I use my vitamix) combine the egg yolks, and marzipan until pale.
Then add the zests and almond extract, and almond meal and pulse until fully combined
With a hand held mixer or whisk beat the egg whites in a large bowl until stiff peaks form.
Add the egg / almond mixture to the egg whites and fold in the whites until combined.
Pour the cake batter into the pan, and bake into a preheated 370°F for 35 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar.
Variations:
We often use if for family birthdays. Making it into a princess cake by adding Strawberry jam and marzipan frosting,
Or Bomb Alaska (with ice cream and meringue). I have even used it as a base for some fun cake art: rocket ships, trains, robots etc.
