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Preheat the oven to 160C (fan).
Liberally butter and flour the muffin mould and set to one side.
Cube the butter and marzipan, and either leave out of the fridge for an hour or use the microwave to soften a little.
Place the butter, marzipan and caster sugar into a food processor (with the blade attachment) and process until smooth.
Add the almond and vanilla extracts and blitz again, briefly.
Add the eggs and process until properly combined.
Add the flour and process again until you have a smooth cake batter.
Pour batter into the muffin mould. We have a bendy rubber spatula that is perfect for making sure that no batter is wasted.
Bake for half an hour, but start checking after 25 minutes. When the cake looks golden and cooked, check using a fine skewer. If it comes out cleanish, remove from the oven and leave to cool in the tin before turning out and cooling further on a wire rack.