Cherry And Almond Cake Recipe

Name: Cherry And Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1511

kcal

Calories

103

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces butter, at room temp, 8 ounces sugar, 4 eggs, beaten, 8 ounces self rising flour, and more.

Yes, Cherry And Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry And Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions