Marzipan cake

150 g of peeled almonds
40 g of soya passed
1/3 of a teaspoon of vanilla extract
1 teaspoon malt extract
1 grated orange peel
2 tablespoons raw cane sugar
2 Apple slices sweet mature

For the dough:
100 g white flour
250 g wholemeal flour
150 g of ripe apple, sweet
1 pinch of baking soda
1 tablespoon malt
1 pinch of salt
0.5 teaspoon of vanilla extract
200 g raisins
1 small glass of grappa
50 g skinned almonds
3 tablespoons of raw cane sugar
3 tablespoons of olive oil
1 tablespoon of cornstarch
1 teaspoon of turmeric

Mix the almonds with the orange peel, sugar, vanilla and malt.
When the almonds take the consistency of a cream, add the Apple and soy and blend further.

For the dough:
Soak the raisins in a glass with warm water and brandy.
Grate the apples on a pastry board, add the sifted flour, baking soda, sugar, salt, malt, cornstarch, vanilla and oil.
Knead for 10 minutes, then add the drained raisins and almonds, remain.
Knead; then roll out the dough with the help of hands oval in shape, up .5 cm. Fill it with marzipan cream evenly over the entire surface and close it on himself, joining the edges.
Bake at 180° C, 35 minutes.
When cool, sprinkle with icing sugar, sifted.