Pineapple Cake with Marzipan

Zorra, congratulated with your third anniversary. I will take a slice of this cake to many many more years of blog-events!

300 gram sifted all-purpose flour
1 sachet baking powder (4 ts.)
1/4 ts. salt
200 gram marzipan -cut into little pieces-
175 gram unsalted butter
175 gram granulated sugar
1 sachet vanilla sugar (2 ts.)
6 eggs size M
300 gram canned pineapple -cut into little pieces and drained-

Powdered sugar or chocolate glaze

Preheat the oven to 325 °F/160 °C. Generously spray with nonstick cooking spray or butter a 9-inch/22.1/2 cm tube pan or angel food cake pan and dust with a little flour.

In a medium bowl, combine flour, baking powder and salt.

In the bowl of a electric mixer fitted with the flat beater attachment, combine the marzipan, butter, granulated sugar and vanilla sugar: soften on low speed. Increase speed to medium-high and cream until smooth and light in color. Scrape the sides of the bowl.

Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of the bowl again. Reduce to low speed and gradually add the dry ingredients.

Remove the bowl from the mixer. Use a spatula, fold in the pineapple.

Spoon the batter into the prepared pan and smoothing the surface. Bake in the preheated oven for about 60 minutes, or until the cake is golden brown and comes away from the sides of the pan. A toothpick inserted into the center should come out dry. Remove the cake from the oven and set the pan on a cake rack to cool to room temperature.

Remove the pan from the cake. Spread the top of the cake with chocolate glaze or dust with powdered sugar.