Whisk together the eggs, egg yolks and sugars in a large bowl for 2 minutes until combined and lightened a little in colour. Pour in the butter and extracts, and whisk to combine. Add the flour, almonds, baking powder and salt, and mix together until just combined. Scrape the batter into the tin and spread into an even layer. Crumble over the marzipan and scatter over the cherries, flaked almonds and demerara sugar.