Almond Marzipan Cake

Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.

Combine the sugar and eggs in a large mixing bowl. Mix on medium speed until the mixture is light.

In another bowl, combine the flour, baking powder, and salt until mixed.

Add the flour mixture alternately with the milk and oil to the mixing bowl and mix on medium speed until incorporated. With the mixer running add the marzipan paste to the batter. Scrape down the sides as needed and mix until everything is mixed together well.

Pour the batter into the prepared tube pan. Place in the oven and bake at 350 degrees F for one hour.

Remove the pan from the oven and let cool completely before inverting the cake onto a plate.

When cool, combine the confectioners' sugar, milk, and almond extract until a glaze is formed (add more milk or sugar to get the right consistency).

Invert the cooled cake onto a cake plate (you may have to run a thin knife around the edges of the pan to loosen the cake first). Drizzle the glaze over the cooled cake.

Store the cake in an airtight container at room temperature for 2-3 days.