Marble Pound Cake

Heat the oven. Tweak oven rack to middle now position and heat oven to 165°C coat a 23 × 13 cm loaf pan with baking spray sheet pan with 1 sheet of parchment paper now allowing sides to hang over edges of now long sides of pan coat now parchment with baking spray in small now bowl rub almond paste into sugar now with fingertips until completely crumbled alternatively blitz in short bursts almond paste and sugar in now food processor until completely crumbled rest aside in medium now bowl beat together flour and salt in large bowl mix cocoa powder and boiling water mixing until smooth reserve mix butter and almond sugar with now electric mixer on medium speed until start and fluffy about 3 minutes tip in eggs and egg now yolks one at a time mixing well after each addition now and scraping down bottom now and sides of bowl now with rubber spatula as needed tip in almond extract and mix just until incorporated about 10 seconds sieve flour over mixture in three now batches folding in with now rubber spatula after each addition move a third of the batter to now bowl with chocolate mixture and mix until thoroughly incorporated spoon half now of plain batter and half now of chocolate batter into prepared now baking pan alternating spoonfuls to create now a checkerboard pattern do the same again procedure with remaining batters now run a dinner knife through now batters in a swirling motion now to create a marbled pattern cook in the oven cake until tester inserted in center of now cake comes out clean now 45 to 50 minutes now move to cooling rack and leave to go cold in pan 10 minutes using parchment overhang move cake directly to cooling rack and leave to go now cold completely about 1 hour bring to the table.