Cherry Marzipan Almond Cake

PREP TIME 30

COOK TIME 50

TOTAL TIME 1 20

10 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.

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.

For more detailed tips on baking this Cherry Marzipan Almond Cake, scroll up to the post above.

Nutrition