Marzipan sponge:
3 eggs
200 grams sugar
150 grams plain flour
1 tsp baking powder
200 grams marzipan, coarsely grated (I use ODENSE Ren Ra Marcipan, 60% almonds)
1 tsp pure orange oil or zest of 1 orange
To moisten:
75-100 ml of milk or orange juice
To decorate:
300 ml whipping cream
1 Tbsp sugar
1 tsp vanilla extract
To garnish:
fresh strawberries
green pistachios
shredded fresh lemon balm leaves
Using an electric mixer, whisk eggs with sugar until pale and frothy. Add the sifted flour and baking powder mixture, then fold in the grated marzipan and orange oil/zest. Mix gently until combined, pour into a buttered 24 cm springform tin and bake at 175 Celsius for about 30 minutes, until the cake has risen and turned pale golden.
Remove from the oven, cool a little, then transfer the cake onto a wire rack to cool completely.
Before serving, moisten the cake with orange juice or milk, cover with whipped cream and garnish with strawberries, pistachios and shredded lemon balm leaves.