Big Cakes: Cherry and Marzipan Cake

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Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Use the best cherries you can find. If you can get glacé sour cherries (I used some from Poland), then do try them - they elevate this recipe into something very special - though it does still taste great with normal glacé cherries. The layer of marzipan melts into the sponge.

Ingredients

  • 225 g unsalted butter, softened, plus more for the tin
  • 200 g whole undyed glacé cherries
  • 225

Method

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Butter a 30 × 11 × 6.5cm loaf tin, or a 23cm round cake tin, and line the base with baking parchment.

Rinse and completely dry the cherries on kitchen towel. Sift the flour and baking powder into a bowl and s