Cherry fruit cake topped with icing drizzle and glace cherries

Cherry & marzipan cake

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(15 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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harriskx
21st Mar, 2008
5.05
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
23rd Nov, 2007
4.05
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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