Cherry and Almond Cake

“Ths is a delicious family type of cake. You never know where the marzipan will end up in the cake and it takes a bit of time to settle into a shape when you take it out of the oven.”
READY IN:
1hr 55mins
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

  • 8 ounces butter, at room temp
  • 8 ounces sugar
  • 4 eggs, beaten
  • 8 ounces self rising flour
  • 8 ounces glace cherries, chopped
  • 4 ounces ground almonds
  • 2 -3 drops almond extract
  • 9 ounces marzipan
  • 2 ounces blanced almonds, halved lengthways
  • icing sugar, for dusting

Directions

  1. Preheat oven to 160*C (325*F) Grease a deep 8 inch round cake tin and line the base and sides with wax paper.
  2. Cream the butter and sugar together, 2 to 3 minutes, until light and fluffy.
  3. Pour in eggs a little at a time, beating well after each addition.
  4. Mix in the flour one third at a time.
  5. Fold inthe cherries, ground almonds and almond extract until evenly mixed.
  6. Spoon half into the tin.
  7. Roll out the marzipan to a 7 1/2 inch circle.
  8. Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture.
  9. Level with the back of a spoon and scatter the almonds on top.
  10. Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning.
  11. The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean.
  12. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
  13. Dust with icing sugar before serving.

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