Norwegian Christmas Cake

• 6 large eggs
• 1 c. flour
• 1 Tbsp. cornstarch
• 1 1/2 tsp. baking powder
• 2 to 4 Tbsp. instant coffee
• 1 (6 oz.) can frozen orange juice, thawed
• 2 c. heavy or whipped cream
• 1 tsp. vanilla extract
• 2 medium size bananas
• 1 (7 oz.) pkg. marzipan almond paste
• 1/2 c. raspberries

1. Grease bottom of 10-inch spring-form pan.
2. Preheat oven to 325u0b0.
3. In large bowl with mixer at high speed, beat eggs and 1 cup sugar until light and foamy (5 to 7 minutes).
4. Stir in 1 tablespoon water.
5. Add flour, cornstarch and baking powder.
6. Stir until blended.
7. Pour in pan; bake 35 to 45 minutes, until toothpick inserted in center of cake comes out clean.
8. Cool cake in pan on wire rack 5 minutes.
9. Remove cake from pan.
10. While cake is warm, cut cake horizontally into 2 layers. Place layers, cut side up on rack.
11. In cup, stir instant coffee plus 1/4 cup warm water until coffee dissolves.
12. Drizzle coffee mixture over 1 cake layer; drizzle orange juice concentrate over the other cake layer. Cool completely.

eggs, flour, cornstarch, baking powder, instant coffee, orange juice, heavy, vanilla extract, bananas, marzipan almond paste, raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722223 (may not work)