• Prep Time: 20 minutes
  • Cooking Time: 1½ hours
  • Serves: 8

Cherry and Marzipan Cake

  • Recipe Submitted by on

 Ingredients List

  • 200g butter, softened
  • 200g caster sugar
  • 4 eggs, beaten
  • 200g self-raising flour
  • 200g glace cherries, chopped
  • 100g ground almonds
  • 2-3 drops almond extract
  • 250g marzipan
  • 50g almonds
  • Icing sugar, for dusting


Preheat the oven to 160C/Gas 3/Fan oven 140°C. Butter and line a deep 20cm/8in round cake tin. Beat the butter and sugar in a bowl until light and creamy. Pour in the eggs a little at a time and beat well after each addition. Mix in the flour one third at a time, this is partly to make sure the flour gets completely mixed in and also to help stop it exploding in a huge ‘atomic cloud like’ explosion….I speak from previous experience on that part!

Fold in the cherries, ground almonds and almond extract until evenly mixed. Spoon half the mixture into the tin.

Roll out the marzipan to a 19cm/7½in circle. Don’t worry if you roll it out slightly larger than this, as I always have to trim it a bit to get it to fit in a circular tin! Lay the trimmed marzipan on top of the cake mixture in the tin, then cover with the rest of the mixture. Level, and scatter the almonds on top, or place them in a fancy pattern like mine if you’re so inclined. I also added a few leftover cherries too, but this is completely optional.

Bake for 1½ hours, or until a skewer inserted comes out clean, covering with foil after 1 hour. Leave to cool in the tin for 20 minutes, then turn out on to a wire rack and cool completely. Dust with icing sugar and then sit back and enjoy this Cherry and Marzipan Cake as much as I did!

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