Cherry & almond cake

Cherry & almond cake

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(14 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

Easy

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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Ingredients

  • 250g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 175g golden caster sugar
  • 5 eggs, beaten
    Eggs

    Egg

    egg

    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
    Orange

    Orange

    or-ange

    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

    Marzipan

    mah-zuh-pan

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

  • ½ tsp almond essence, optional
    Almond

    Almond

    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 cherries
  • zest 1 orange
    Orange

    Orange

    or-ange

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

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.

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Comments, questions and tips

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River764
22nd May, 2017
0.05
I completely echho the last comment, a complete waste of time and money having followed the method (even though the description says 1 hour 20mins yet the method says 1 hour 30 ins) I actually even went another ten minutes so 1 hour 40 mins in total and the cake appears cooked in every way UNTIL you notice marzipan dripping out the bottom having removed it from the tin. Before someone asks did I mix the grated mazipan well enough, yes I certainly did. First and last time for everything!
Frantic Flapjack
8th Nov, 2016
1.3
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
25th Nov, 2014
5.05
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
29th Mar, 2013
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
1st Dec, 2012
5.05
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
17th Dec, 2011
5.05
I make this for friends and family for Christmas and birthday presents, everyone who has tasted it, loves it.
purplelittlebun
17th Dec, 2011
5.05
I make this for friends and family for Christmas and birthday presents, everyone who has tasted it, loves it.
mellerie26
5th May, 2011
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
11th Feb, 2011
5.05
Sorry last comment wrong 100grms of chocolate chips. These were made for valentine's pressi.
tomant
11th Feb, 2011
5.05
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 !

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