Ingredients for Cherry And Almond Cake
- 170g softened butter
- 200g granulated sugar
- 4 large eggs
- Self Rising Flour
- Glace Cherries
- 100g ground almonds
- 1 teaspoon almond extract
- 200g marzipan
- 50g slivered almonds
- Powdered sugar, to dust
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How to Make Cherry And Almond Cake
- Preheat oven to 160°C (320°F). Grease and flour an 8-inch deep round cake tin. Line the base and sides with parchment paper.
- Cream together 170g softened butter and 200g granulated sugar for 2-3 minutes until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add 200g self-raising flour, in three additions, gently folding into the batter.
- Fold in 150g pitted cherries (halved if large), 100g ground almonds, and 1 teaspoon almond extract until evenly distributed.
- Pour half the batter into the prepared tin.
- Roll out 200g marzipan into a 7.5-inch circle.
- Place the marzipan circle on top of the batter in the tin. Cover with the remaining batter.
- Level the top with a spatula and sprinkle with 50g slivered almonds.
- Bake for 1 hour 15 minutes. If the cake browns too quickly after 1 hour, cover loosely with foil.
- Check for doneness by inserting a skewer into the center; it should come out clean. The cake is also done when it pulls away from the sides of the tin.
- Let the cake cool in the tin for 20 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
139g
Fat
54g
Carbs
17g
