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Cherry and Marzipan Cake

Cherry and Marzipan Cake
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 8-10

This Cherry and Marzipan Cake is a simple, indulgent bake filled with juicy glacé cherries, almond-rich sponge, and a sweet marzipan layer that melts into the cake as it bakes. Perfect for celebrations or a cozy coffee break, this moist, flavourful cake delivers classic charm with minimal effort. Enjoy an easy, foolproof recipe that brings together cherries, almonds, and marzipan for a beautifully balanced treat.

  • Vegetarian

Ingredients

  • 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

Equipment

  • A deep 20cm/8in round cake tin

Method

This Cherry and Marzipan cake recipe is easy to make, it has plenty of chopped cherries scattered throughout and a delicious layer of marzipan in the middle which melts into the sponge as you cook the cake, making it ever so slightly moist and sweet. A generous slice of this cake wouldn’t be out of place at any special occasion, but personally I like putting my feet up and having it with a lovely cup of coffee!

Step 1

Preheat the oven to 160°C/Fan 140°C/Gas 3. Butter and line a deep 20cm/8in round cake tin.

Step 2

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!

Step 3

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

Step 4

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.

Step 5

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 do!

Cherry and Marzipan Cake - Cut open and showing the moist inside

If you liked making this Cherry and Marzipan Cake recipe, check out a few more recipes.