This Cherry Marzipan Cake is a perfect mix of rich almond flavor and the sweet zing of cherries. It’s a deliciously moist cake filled with marzipan, cherries, and almonds that's perfect for any occasion.
This Cherry Marzipan Cake is one of those recipes that balances richness and lightness beautifully, offering a tender, moist cake that’s neither too sweet nor too heavy.
The taste of marzipan is the star here, of course, but the cherries give it just the right amount of flavour to keep things interesting.
I’ve made this cake countless times, and each time it seems to disappear just a little too quickly - everyone loves it.
Making it is pretty straightforward too. It’s an easy, no-fuss cake that comes together quickly.
You’ll mix the wet ingredients, then fold in a simple flour mixture with ground almonds and baking powder. The marzipan and cherries get folded in toward the end, making sure they don’t sink to the bottom while baking.
I love that it’s a one-bowl wonder. The texture is light, but the flavor is rich thanks to the marzipan, which gives it a lovely nutty finish.
This cake is a perfect treat for any time of the day, whether you’re serving it at a weekend brunch, packing it into lunch boxes, or enjoying it with a cup of coffee in the afternoon. Try it for afternoon tea!
It also makes a lovely gift, especially when dressed up with a simple almond glaze and some chopped cherries and almonds for decoration.
If you love loaf cakes (sweet breads) then be sure to also try Cappuccino Cake, Parsnip Loaf Cake, Double Chocolate Zucchini Bread, and Kiwi Cake!
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Why You'll Love This Recipe
Quick and Simple: This is an easy recipe that requires just a few common ingredients and doesn't take much time to prepare.
Great for Any Occasion: Whether you're baking for a casual get-together, an afternoon snack, or a special event, this cake fits the bill.
Versatile Flavors: The rich, nutty marzipan pairs beautifully with the sweet cherries, making for a flavor combination that pleases just about everyone.
Minimal Ingredients: The recipe calls for just a handful of pantry staples. You don’t need anything fancy to make this cake, yet it tastes impressive.
Perfect Texture: The ground almonds make the cake wonderfully moist, while the marzipan gives it a bit of chewiness and a rich flavor.
Ingredients
- Golden marzipan: The main flavor element here. If you can’t find marzipan, you could use almond paste, but it’s a bit sweeter and less firm. Try making your own Marzipan Recipe.
- Glacé cherries: These are a fun, sweet addition. Fresh or frozen cherries won’t work the same, but dried cherries could be a good alternative.
- Plain flour: The base of the cake. You can swap this for gluten-free flour if you need to make the recipe gluten-free, though the texture may vary slightly.
- Ground almonds: They add a moist, nutty flavor. If you don't have ground almonds, you can use almond flour, but ground almonds are preferred for texture.
- Unsalted butter: This helps create a rich, smooth texture. You can substitute with margarine or a plant-based butter if you prefer a dairy-free version.
- Sugar: Regular granulated sugar is all you need here. If you want to reduce sugar, try substituting with a sweetener like stevia or coconut sugar.
- Eggs: Essential for binding the ingredients. I haven’t tried it, but you might be able to replace them with flax eggs or another egg substitute for a vegan version.
- Baking powder: Helps the cake rise. If you're out, you could substitute with baking soda, but you'll need to adjust the quantity and possibly add an acid like lemon juice or vinegar.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 180°C. Line a standard 900g loaf tin with baking paper.
Add the butter and sugar to a large mixing bowl and beat with an electric mixer until well combined. Beat the eggs in one at a time until light and fluffy.
Whisk the flour, ground almonds and baking powder in a small bowl.
Using a spatula, gently fold the flour mixture into the wet mixture until combined.
Pour ⅓ of the mixture into the bottom of the prepared pan (so the cherries and marzipan don’t sink during cooking).
Gently fold the marzipan and cherries into the remaining ⅔ of the batter.
Pour the batter into the pan and spread evenly to the edges. Bake for 60 minutes, covering the top with foil halfway through to prevent the top from over-browning. The cake is done when an inserted skewer or knife comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the almond drizzle, mix the powdered sugar, water and almond extract together until smooth. Drizzle over the completely cooled cake, then top with chopped almonds and cherries.
Variations
- Add chopped pistachios for extra texture.
- Use dried cranberries instead of glacé cherries for a holiday twist.
- Swap in white chocolate chunks for some sweetness.
- Replace marzipan with a rich almond paste.
- Use orange zest for a citrusy kick.
- Add a spoonful of rum or almond liqueur to the batter.
Storage
Storage: The cake can be kept in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge.
Freezing: This cake freezes well! Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw at room temperature before serving.
Make-Ahead: You can bake the cake a day or two in advance. Just store it in an airtight container, and it’ll stay fresh.
Top tips
Don’t overmix the batter; fold gently to keep the cake light.
Make sure the marzipan is evenly distributed by folding it in carefully.
If you have trouble with marzipan sinking to the bottom, try placing a small amount of batter in the tin before adding the marzipan and cherries.
If the top of the cake is browning too quickly, cover it loosely with foil about halfway through baking.
Be sure to let the cake cool completely before glazing it.
Loaf Cakes
Try these other tasty loaf cakes / sweet breads!
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📖 Recipe
Cherry Marzipan Cake
Equipment
- 900g loaf tin
Ingredients
- 170 g unsalted butter at room temperature
- 100 g sugar
- 3 eggs
- 125 g plain flour 1 cup
- 100 g ground almonds
- 2 teaspoons baking powder
- 150 g golden marzipan cut into 1cm cubes, divided
- 100 g glacé cherries halved ½ cup
To decorate (optional)
- 85 g ¾ cup powdered icing sugar (confectioner's sugar)
- 1 teaspoon almond extract
- 2 teaspoons water
- Chopped almonds
- Chopped glacé cherries
Instructions
- Preheat the oven to 180°C. Line a standard 900g loaf tin with baking paper.
- Add the butter and sugar to a large mixing bowl and beat with an electric mixer until well combined. Beat the eggs in one at a time until light and fluffy.
- Whisk the flour, ground almonds and baking powder in a small bowl.
- Using a spatula, gently fold the flour mixture into the wet mixture until combined.
- Pour ⅓ of the mixture into the bottom of the prepared pan (so the cherries and marzipan don’t sink during cooking).
- Gently fold the marzipan and cherries into the remaining ⅔ of the batter.
- Pour the batter into the pan and spread evenly to the edges. Bake for 60 minutes, covering the top with foil halfway through to prevent the top from over-browning. The cake is done when an inserted skewer or knife comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the almond drizzle, mix the powdered sugar, water and almond extract together until smooth. Drizzle over the completely cooled cake, then top with chopped almonds and cherries.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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