Cherry & almond cake

Cherry & almond cake

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(11 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Cuts into 12 slices

Not just for Easter, this delicious cake makes a good centrepiece all year round

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
515
protein
7g
carbs
69g
fat
25g
saturates
12g
fibre
2g
sugar
53g
salt
0.76g

Ingredients

  • 250g butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • 5 eggs, beaten
  • 250g self-raising flour, plus an extra 2 tbsp
  • 1 tsp baking powder
  • zest 1 orange, plus 2 tbsp of the juice
  • 250g natural marzipan, coarsely grated (easiest if chilled beforehand)
  • ½ tsp almond essence, optional
  • 200g glacé cherries, halved

For the decoration

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

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Method

  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.

Recipe from Good Food magazine, April 2006

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Comments

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ameynert's picture
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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
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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***
Merry THANK'S

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

purplelittlebun's picture
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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.

Thanks

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

tomant's picture
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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
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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
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Really delicious, easy and keeps wonderfully well.

yukiard's picture
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Looked and tasted lovely!

lrc-03's picture
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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.

THANK YOU, BBC GOOD FOOD, I OWE YOU ONE.

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
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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.

glenystalbot's picture
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I made this for a friend who loves the cherry / almond combination and it was stunning. One of the best cherry cakes I ahve ever tasted!

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