Roll out a thin layer of marzipan using powdered sugar to help it not stick. Set aside for later.
Separate the eggs, putting the whites in one bowl and the yolks in another. Set aside for later.
In a bowl, sift the wholemeal flour and baking powder. Set aside for later.
In a mixing bowl, cream the butter and 1 C of the sugar until fluffy.
Add one egg yolk at a time to the mixer until fully incorporated.
Add the almond and vanilla extracts. Mix until combined.
Transfer the mixture to a separate bowl, cleaning and drying the mixing bowl.
Add the almond flour to the mixture and fold together until fully combined.
In the clean mixing bowl, add the egg whites and beat until frothy. Add the cream of tartar and continue to beat.
Gradually add the.5 C sugar to the egg whites until it forms stiff peaks.
To the egg whites, add the sifted flour and fold.
Add the egg white mixture to the almond flour mixture and fold until fully combined.
Scrape half the mixture into a parchment lined 24cm springform pan. Add the marzipan on top.
Scrape the other half of the mixture on top and spread evenly.
Bake at 350°F/175°C (fan) for 60 minutes or until a knife comes out pretty clean (the marzipan may leave a streak).
Once fully baked, allow to cool enough to remove from pan. Place upside down on a cooling rack.
In a bowl, combine all the ingredients for the glaze. Using a pastry brush, brush the glaze all over the cake.
