Thursday, November 26, 2020




A deliciously moist cherry and marzipan cake made with fresh cherries.


  • 25 g flaked almonds
  • 150g caster sugar
  • 150 g of frozen cherries
  • 150 g ground almonds
  • 150 g of almond paste
  • 2 large eggs
  • 150 g unsalted butter - softened
  • 150 g of baking flour + a little extra to sprinkle the cherries
  • 1 teaspoon of almond extract
  • A little icing sugar - to help spread the marzipan


First, preheat the oven to 180 ° C / 160 ° C fan

Then, butter and line an 18cm deep cake pan - otherwise I use Delia Bake-O-Glide reusable tooth liners which don't need to be buttered

Beat butter (150g) and powdered sugar (150g) until light and fluffy

Add the eggs one at a time and beat well after adding the first egg before adding the second.

Add almond extract (1 teaspoon)

Incorporate the self-rising flour (150g) and ground almonds (150g)

Prepare the cherries by cutting half (75g) in half, keeping the other half (75g) whole

In a separate bowl, sprinkle a little flour over the cherries and toss to lightly coat the cherries - coating the cherries in flour will help prevent them from sinking to the bottom of the cake when baking.

Stir the cherries into the cake mix

Roll out the marzipan (150g) in a circle roughly the same size as the mold - sprinkle a little icing sugar on the worktop and rolling pin to prevent the marzipan from sticking

Pour half of the mixture into the prepared pan and even out the top

Place the marzipan on top of the mixture in the cake pan then add the other half of the mixture and even the top.

Spread over the slivered almonds (25g)

Bake for about 50 minutes - You can use a skewer to check if it's done, but a little marzipan can stick to the skewer, which means it doesn't come out clean even when the cake is baked .

When baked, take out of the oven and let cool in the pan for about 20 minutes, remove from the pan and transfer to a cooling rack and let cool completely (although the cake tastes delicious when eaten hot). Happy Cooking Time.