Burgundy blackcurrant and marzipan cake

200 g eggs (about 4 large), room temp
200 g white sugar
pinch of sea salt
10 cardamom pods, seeds crushed
orange blossom water (amount depends on how strong it is)
220 g all-purpose wheat flour
1.5 tsp baking powder
100 g marzipan, cut into small pieces
145 g butter, melted and cooled a bit
85 g kefir (or runny natural yogurt)
160 g fresh black currants + 20 g flour for dusting

syrup:
170 ml water
75 g light brown sugar
pinch of sea salt
20 ml amaretto

top:
20 g almonds, toasted

Heat the oven to 180°. Line a pan (about 22/23x12 cm) with baking paper.

Place eggs, sugar, cardamom, orange blossom water, and salt in a bowl. Beat with a whisk for about 5 minutes until creamy. Meanwhile, in a bowl, mix the flour, baking powder, and marzipan. In another bowl mix butter and kefir.

With the mixer running, slowly add butter and kefir mixture to the eggs. When incorporated, stop the mixer. Add the flour mixture and fold in with a spatula or large spoon.

Dust blackcurrants with flour and add to the mixture, folding in. Pour it all into a pan and place in the oven one rack below the center. Bake for around 45-50 minutes or until golden and a skewer inserted comes out clean.

Make the syrup. In a pot, add all the ingredients and boil on medium heat until the sugar melts. Then raise the heat to almost the highest and boil until the syrup reduces by half. Take off the heat and leave.

Take the cake out and pour immediately the syrup over, which I do one tablespoon at a time. Sprinkle with the almonds so they stick. Cool for 15 minutes in the pan, then lift out slowly with the baking paper and place on a cooling rack. Serve warm or room temp.