Serious Eats - seriouseats.com

There'a a (very easy to make) Keller recipe for a dense almond cake which is made mostly of almond paste.

Is it marzipan or almond paste? (Sometimes the names are used interchangeably though they are different.)

If it is marzipan, the recipe could probably be altered slightly to work well. It uses 7 oz. which is a pretty good amount.

I also have a recipe in my files that I used to make for a chocolate-cherry torte with a marzipan layer inside it. (This one is more difficult to make.)

Marzipan also takes to freezing well and can be kept for some time. :)

Dates Stuffed with Marzipan. It's delicious and easy to do but not easy to restrain yourself from eating it.

Practice rolled fonant icing and first put down a layer of marzipan. You'll ace both!

Practice carving little life like fruits and veggies like in the Italian bakeries :D.

Thanks for your advice! This is what I have in great supply...so that is marzipan, not almond paste. I'll look up that dense almond cake if it's easy enough to make. My cooking abilities rank pretty low. ;)

DEFINITELY make Amanda Hesser's almond cake. I'm positive you can find it somewhere online, and though marzipan isn't the same as almond paste, I imagine that with enough mashing and mixing it'll be alright.

You could probably also cover little balls of it with different types of chocolate and mix in dried fruit (dried cherries would be delicious).

Recipe ganked from a quick online search.

Almond Cake
1 C butter
1 C sour cream, at room temperature
1 tsp baking soda
2 C all purpose flour
½ tsp salt
1 ½ C sugar
7 ounces almond paste
4 egg yolks, at room temperature
1 tsp almond extract
Confectioner’s sugar, for dusting the cake.

1. Preheat the oven to 350F.
2. Generously butter the bottom and sides of a 9 inch springform pan.
3. Mix the sour cream with baking soda.
4. In another bowl, sift the flour and salt together.
5. In a large bowl, cream the butter and sugar until fluffy.
6. Add the almond past, a little at a time, beating at medium for 8 minutes.
7. Beat in the egg yolks, one at a time; mix until incorporated. It will look curdled.
8. Blend in the almond extract and sour cream mixture.
9. Mixing at low, gradually add the flour mixture; beat just until blended.
10. Pour the batter into a prepared pan and spread evenly. Bake about 1 hour.
It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan.
11. Remove from the pan and cool on a cooling rack. It’s going to sink in the middle as it cools. It will look disappointing, but it will taste wonderful.Dust with confectioner’s sugar and serve. Or wrap it up in plastic wrap or store in a can for one to two weeks, until you can't resist anymore.

My first thought was, eew, don't invite ME over. I have to be honest and say that I hate marzipan, but when I worked in a chocolate store, people seemed to ask for the dark-chocolate-covered pieces of marzipan almost more often as anything else. Why not try to find a recipe for marzipan truffles or some other candies that you could make using your surplus? They could make nice gifts once the holidays roll around. Remember not to refrigerate or freeze chocolate!

What exactly is "sweet rich yeast dough" (mentioned in the Keller Almond Cake recipe)?