Preheat oven to 350°F degrees. Prepare Square Springform Pan with baking spray containing flour and use pastry brush to evenly coat the pan. In a mixing bowl, combine flour, baking powder, and salt. Set aside.

Knead marzipan to soften it. Using a mixer, blend marzipan, butter and sugar. Add eggs one at a time until fully incorporated. Scrape sides of bowl and mix in vanilla. Slowly add half of flour mixture, then half of buttermilk and repeat. Pour batter into prepared pan. Gently tap on towel covered counter to remove bubbles. Top batter with sliced almonds, peach slices and raspberries. Bake for 45-55 minutes or until cake tester comes out clean. Brush honey onto fruit topping and let cool for 10 minutes in pan. Release clamp on springform and place cake on a serving plate. Serve warm or at room temperature.