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Marvelously marbled and amazingly almond flavoured with a texture to delight from the kitchens of  afrisch

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Here is a tasty treat from one of my mom's "Art of Baking" cookbooks:

Ingredients:
3/4 cup butter
1 and 2/3 cups sugar
1/2 cup almond paste (find this in your grocery's baking aisle)
5 egg yolks
1 teaspoon vanilla
12 egg whites
1/2 teaspoon salt
3 cups sifted flour
2 ounces semisweet chocolate, melted

Pre-heat over to 350 degrees. Grease and dust with flour two 9 X 5 X 3 loaf pans (metal or glass, doesn't matter). Cream butter and 1/4 cup of sugar in a large bowl. Add almond paste, a little at a time, creaming it in well, until the mixture looks light and fluffy. Add the egg yolks, one at a time, beating in each one well into the mixture. Add vanilla.

Add salt to the egg whites (should be set aside in a separate large bowl) and beat until egg whites hold soft peaks (HIGHLY recommend an electric beater, as this can take at least 10-15 minutes to do). Then add sugar, a tablespoon at a time, beating constantly, for least 5 minutes, or until egg whites are very firm.

Stir 1/4 of the stiffly beaten egg whites into the creamed almond paste mixture. Then pour the rest of the egg whites into the mixture, and FOLD together, sprinkling in the flour as you fold.

The chocolate should be melted in a frying pan or small sauce pan so as to be a liquid syrup. Pour it into the mixture and "marble" it by drawing through it with a rubber spatula.

Pour the mixture into the prepared pans. Bake 1 hour and 15 minutes, or until cakes are golden brown and pull away from sides of the pans.

Enjoy!

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Allergy warning – recipe contains treenut, dairy & egg products