Cherry Marzipan Cake
This Cherry Marzipan Cake is a moist cake filled with tender marzipan, zingy cherries, and almonds, with an almond drizzle.
Servings: 10
Calories: 386kcal
Cost: $7
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
Calories: 386kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 27mg | Potassium: 158mg | Fiber: 2g | Sugar: 21g | Vitamin A: 498IU | Calcium: 78mg | Iron: 2mg