This Cherry Marzipan Almond Cake is rich and decadent, with flavor from cherries and marzipan chunks in the batter topped with flaked almonds. Use my easy homemade marzipan or store-bought, it's perfect for any occasion.
👩🍳 Easy tips for the perfect cake
Even the smallest details can make a big difference in how your cake turns out. Taking a moment to read these tips before starting will help ensure a better texture, flavor, and appearance.
You can find the full printable recipe with instructions and ingredients at the end of the post.
Butter temperature tips
- Timing: Remove butter from the fridge 1 hour before use.
- Perfect Texture: Should leave a finger imprint but remain firm.
- Importance: Properly softened butter creates a light, airy batter and prevents dense or greasy cakes.
- Avoid Over-Softening: Butter that's too soft can't trap air, affecting texture and rise.
Tip for lining the loaf pan
- Parchment Edges: Let parchment paper rise 2 inches (5 cm) straight up.
- No Folding: Avoid folding it over the pan’s edges.
- Protects Cake: Straight parchment edges shield the cake from direct heat, preventing burning or over-browning during long baking times.
- Easy Removal: Extra parchment makes it easy to take the cake out of the pan after cooling.
Why add eggs one at a time
- Smooth Mixing: Ensures each egg blends evenly into the batter.
- Prevents Curdling: Helps the butter-sugar mixture absorb eggs without separating.
- Consistent Batter: Creates an even texture, key for a light, fluffy cake.
- Avoid Issues: Adding all eggs at once can cause lumps or a dense result.
Batter Texture
- Chopped Ingredients: The cherries and marzipan should be evenly diced for uniform distribution in the cake.
- Batter: Use a spatula to mix everything together gently until the mixture forms a thick batter and no streaks of flour remain. Be careful not to overmix, as this can affect the cake’s texture.
Maraschino or glacé (candied) cherries
- You can use either glacé cherries or maraschino cherries for this recipe.
- If you opt for maraschino cherries, make sure to drain them thoroughly to avoid adding extra moisture, which could affect the cake’s texture.
If you're looking for the beautiful loaf pan I used in this recipe, you can find it here
Recipe
Cherry Marzipan Almond Cake
servings10 servings
This Cherry Marzipan Almond Cake is rich and decadent, with chunks of marzipan and cherries in the batter, topped with flaked almonds.
Ingredients
- ¾ cup + 2 tablespoons (175g) white granulated sugar
- ¾ cup + 2 tablespoons (175g) butter (see note 1)
- 3 large eggs (at room temperature)
- 1 ¾ cups + 2 tablespoons (225g) all-purpose flour (plain flour)
- 2 level teaspoons baking powder (Do NOT use baking soda (bicarbonate of soda)
- ½ teaspoon salt (Use ¼ teaspoon if using salted butter)
- 4.4 oz (125g) marzipan, cut into ¼-inch (½ cm)blocks (see note 2)
- ⅔ cup (100g) maraschino or glacé cherries, chopped or halved (toss in 1 tablespoon flour to prevent sinking) (see note 3)
- ¼ cup (25g) flaked almonds (optional)
Instructions
- Prepare the pan: Grease and line a 9x5 inch (23 x 13cm) loaf pan with parchment paper (baking paper) , letting the edges rise about 2 inches (5 cm). Avoid folding the paper over the edges of the pan (see note 4).
- Preheat oven: Position the oven rack in the middle and preheat to 356°F / 180°C (160°C fan).
- Butter mixture: In a large bowl, beat the butter and sugar for about 2-3 minutes until pale and fluffy. Add eggs one at a time, mixing well after each addition (see note 5).
- Flour mixture: In a separate bowl, whisk together the flour, baking powder, and salt.
- Use a spatula to gently mix the flour into the butter mixture, stopping before fully incorporating. This ensures even distribution of the marzipan and cherries in the next step.
- Use a spatula to mix in the marzipan blocks and chopped cherries gently until the batter is thick and no streaks of flour remain. Be careful not to overmix.
- Transfer to pan: Transfer the batter into the lined loaf pan, smoothing the top. Sprinkle with flaked almonds if using.
- Bake: Bake for 45–50 minutes. After 20 minutes into the baking time, loosely cover the cake with foil, ensuring it doesn’t touch the batter, to prevent over-browning. Remove the foil 10 minutes before the baking time is up.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the cake set, preventing it from being too soft or crumbly when cut.
Storage
- Store the cake at room temperature in an airtight container for up to 4 days, or refrigerate for up to a week.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
Recipe Notes
- Butter Temperature: Let butter soften at room temperature for 1 hour before using. It should leave a finger imprint but remain firm. Properly softened butter helps create a light, airy cake.
- Marzipan: You can use either homemade marzipan (using my easy recipe) or store-bought marzipan for this cake. Both options work equally well.
- Cherries: You can use either glacé cherries (candied cherries) or maraschino cherries for this recipe. If you opt for maraschino cherries, make sure to drain them thoroughly to avoid adding extra moisture, which could affect the cake’s texture.
- Parchment Paper (baking paper): Allow parchment paper to rise 2 inches (5 cm) above the pan. The straight edges help prevent burning and ensure easy removal.
- Eggs: Add eggs one at a time to avoid curdling and ensure a smooth, even batter. This prevents lumps and helps create a light, fluffy cake.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 270mg | Potassium: 80mg | Fiber: 1g | Sugar: 25g | Calcium: 34mg | Iron: 2mg
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