Cherry & almond cake

Cherry & almond cake

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(13 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins


Cuts into 12 slices
Not just for Easter, this delicious cake makes a good centrepiece all year round

Nutrition and extra info

Nutrition: per slice

  • kcal515
  • fat25g
  • saturates12g
  • carbs69g
  • sugars53g
  • fibre2g
  • protein7g
  • salt0.76g
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  • 250g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 5 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g self-raising flour, plus an extra 2 tbsp
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest 1 orange, plus 2 tbsp of the juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g natural marzipan, coarsely grated (easiest if chilled beforehand)
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • ½ tsp almond essence, optional


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 200g glacé cherry, halved

For the decoration

  • 100g icing sugar, sifted
  • 50g toasted flaked almond
  • 12 natural glacé cherry
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  1. Heat oven to 160C/fan 140C/gas 3 and butter and line a 20cm round, loose-bottomed deep cake tin. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.

  2. Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the prepared tin, level and bake for 1 hr 30 mins, or until well risen and golden. A skewer will come out clean when ready. Leave to cool in tin for 10 mins, then turn onto a cooling rack to cool completely.

  3. Mix the icing sugar with just over 1 tbsp water to make a loose but not-too-runny icing. Scatter the almonds over the top of the cake and position the 12 glace cherries around the edge, using a dot of the icing to fix. Drizzle the icing over the cake and finish with a scattering of orange zest.

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Comments (21)

Frantic Flapjack's picture

After reading all the positive comments below, I decided to try out this cake. It was a disaster for me. It looked great at the end of the cooking time - a lovely, golden colour and coming away at the sides. I poked in my skewer and it came out clean. After being out of the oven for 20 minutes, it sunk in the middle and when cold, I cut it to find the middle completely raw. So disappointing and a waste of expensive ingredients. I'm going to try a Delia cherry cake next and hope I can make a better job of it.

ameynert's picture

Made as two loaves instead of single round cake, 90 min baking time was right for this size. Felt the cherry quantity wasn't enough so I doubled it and made a simple lemon glaze. It's a lovely anytime cake this way.

gingernut15's picture

made this cake for our coffee morning at the allotment ,s on Saturday morning,but had to adjust cooking time to 1hr45mins.
Went down GOOD.

witchwind3's picture

I love this delightful cake it is a real good send of cake Thank's for this recipe all i would say is add a little more cherry's***

purplelittlebun's picture

I make this for friends and family for Christmas and birthday presents, everyone who has tasted it, loves it.

purplelittlebun's picture

I make this for friends and family for Christmas and birthday presents, everyone who has tasted it, loves it.

mellerie26's picture

can someone tell me how to adjust the ingredient amounts and baking time if I want to make a 10 inch square cake instead please.


tomant's picture

Sorry last comment wrong 100grms of chocolate chips. These were made for valentine's pressi.

tomant's picture

Have made cup cakes half the mixture with cherries in (100grms only) then the other half I put 25grms of milk chocolate chips. They have all turned out great and taste good too !

sueveneer's picture

Stunning and surprisingly little effort for such an impressive cake. I made it for a charity auction and it sold for a really good price without even being tasted. But it does taste as good as it looks with a wonderful, rich buttery texture. I am making this for my partner's birthday as he is a fiend for marzipan!

julieshields's picture

Really delicious, easy and keeps wonderfully well.

yukiard's picture

Looked and tasted lovely!

lrc-03's picture

I baked this cake for "Red Nose" Day this year to raise money on the day as part of our cake sale at work.

Made no changes to the recipe although I did have to leave it in the oven about 15 mins longer than stated - a check at 1 hr 30 and it just wasn't quite ready. It was easy to make and looked fab. It went down extremely well with collegeagues at work and the family have asked me to make another one as they missed out on the tasting!

Looks like this one will become a firm favourite!

emily84's picture

Hi everyone, I'm really sorry about the missing ingredients on this recipe. I have just added them so the recipe is now correct. We do check our recipes thoroughly but unfortunately this one slipped through the net. Once again many apologies for this. Thanks, Emily.

patsypostbag's picture

I am a very competent cook and I wonder at the muppets that have published this recipe.

My husband of 38 years tried to make this cake as his very first effort as it was marked easy. What a shambles the recipe is and this is from the BBC.

Reader, look at the ingredients and then read the method. Hello, where is the flour in the ingredients, is it plain or SR? Where is the baking powder in the ingredients and how much? Where is the orange zest and juice and how much? It can't be that difficult to publish a correct ingredient list for a cake 0 aren't these recipes proof read.

This is all OK for a compentent cook but for someone who has never cooked a cake before and wanted something easy - His response? "I'm never going to cook a cake agsain.


khadija1973's picture

I've bought the BBC Easy Cook magazine today and found the complete recipe. The missing ingrediensts are:
250 g self-raising flower, 1 tsp baking powder, grated rind of 2 oranges plus 2 tbsp juice.

claire1968's picture

I was just about to make this cake when I realised not all the ingredients are listed. Can you tell me how much flour, baking powder etc I need please. Thank you. Claire Sherman

khadija1973's picture

Can't wait to bake this cake, but I agree with MissChief some ingredients are missing on the ingrediensts list. Besides the self-raising flower and baking powder the orange zest and juice are not mentioned on the list. Can anyone tell me how much orange juice is used in the original recipe, and is 250 g natural marzipan the correct quantity???

miss_wiggy's picture

Is it just me or is this recipe missing half of the ingredients on the "ingredients list". It doesn't tell me what type of flour to use or how much baking powder to use. Fortunately I have the magazine recipe, but this version is poor.

BTW it's self raising flour and 1tsp of baking powder.

It makes a lovely cake

harriskx's picture

I have made these as the cup cake version illustrated on the front cover of the April 06 mag. I have now made them three times and they are really good. Very easy recipe - and the children love them - especially with the icing and mini eggs on top! I found the recipe makes more than the 24 suggested - easily 26 or 28 if you don't overfill the cases - and leave room for the icing and eggs!) I have actually frozen them without any problems (no icing or eggs) - even though the freeze logo is crossed through on the recipe. These are becoming our traditional easter cake instead of Simnel cake.


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