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Cherry and Almond Cake: A Slice of Nostalgia

The aroma alone is enough to transport me back to my grandmother’s kitchen. I remember being a small child, perched on a stool, watching her meticulously arrange halved almonds on top of a cake, their pale faces gleaming under the warm kitchen light. The scent of almond extract and baking cherries always filled the air, a promise of the sweet treat to come. Each bite of her cherry and almond cake was a little piece of heaven, and this recipe is my attempt to recreate that magic.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12
Yields: 1 Cake
Dietary Type: Not specified

Ingredients

8 ounces butter, at room temperature
8 ounces sugar
4 eggs, beaten
8 ounces self-rising flour
8 ounces glacé cherries, chopped
4 ounces ground almonds
2-3 drops almond extract
9 ounces marzipan
2 ounces blanched almonds, halved lengthwise
Icing sugar, for dusting

Equipment Needed

Deep 8-inch round cake tin
Wax paper
Mixing bowls
Electric mixer
Rolling pin
Spoon
Wire rack

Instructions

Preheat your oven to 160°C (325°F). Ensuring your oven is at the correct temperature from the start is crucial for even baking. Grease a deep 8-inch round cake tin thoroughly. Line the base and sides with wax paper. This step is essential to prevent the cake from sticking and makes it easier to remove later.
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy, approximately 2 to 3 minutes. Using an electric mixer on medium speed helps achieve this consistency quickly. Creaming the butter and sugar incorporates air, which contributes to a lighter, more tender cake.
Gradually pour in the beaten eggs, adding a little at a time and beating well after each addition. Adding the eggs slowly prevents the mixture from curdling. If the mixture does appear to curdle slightly, add a spoonful of the flour to help bring it back together.
Gently mix in the self-rising flour, adding it one-third at a time. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, resulting in a tough cake. Fold the flour in using a large metal spoon or spatula, rather than using an electric mixer.
Fold in the chopped glacé cherries, ground almonds, and almond extract until everything is evenly distributed throughout the batter. Ensure the cherries are well chopped to prevent them from sinking to the bottom of the cake during baking.
Spoon half of the cake batter into the prepared cake tin, spreading it evenly.
On a lightly floured surface, roll out the marzipan to a 7 ½-inch circle. A slightly damp rolling pin can prevent the marzipan from sticking.
Carefully lay the rolled-out marzipan on top of the cake mixture in the tin. Gently press it down to ensure it makes good contact with the batter.
Cover the marzipan layer with the remaining cake mixture, spreading it evenly over the top.
Level the surface of the cake with the back of a spoon. This helps ensure even baking and a flat top.
Scatter the halved blanched almonds on top of the cake, arranging them in a decorative pattern if desired. Press the almonds lightly into the batter to prevent them from falling off during baking.
Bake in the preheated oven for 1 ½ hours. After 1 hour, check the cake. If it shows signs of burning, cover it loosely with aluminum foil. The foil will deflect the heat and prevent the top from browning too quickly.
The cake is done when it shrinks away from the side of the tin and a skewer inserted into the center comes out clean. If the skewer comes out with wet batter, continue baking for another 10-15 minutes and check again.
Leave the cake to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely. Cooling the cake in the tin prevents it from breaking or crumbling.
Once the cake is completely cool, dust generously with icing sugar before serving.

Expert Tips & Tricks

To prevent the cherries from sinking, try tossing them in a little flour before adding them to the batter. This will help them stay suspended throughout the cake.
If you don’t have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to 1 cup of all-purpose flour.
For an extra moist cake, brush the top with a simple syrup made from equal parts water and sugar after baking.
To prevent the almonds from burning, you can blanch them yourself by dropping them in boiling water for 1 minute, then draining and slipping off the skins.
If you like a stronger almond flavor, add an extra drop or two of almond extract to the batter.

Serving & Storage Suggestions

This Cherry and Almond Cake is delicious served at room temperature, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for afternoon tea, dessert, or any special occasion.

To store, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. If freezing, thaw the cake completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	445.6 kcal	N/A
Calories from Fat	219 g	49%
Total Fat	24.4 g	37%
Saturated Fat	10.8 g	54%
Cholesterol	102.6 mg	34%
Sodium	436.4 mg	18%
Total Carbohydrate	51.9 g	17%
Dietary Fiber	2.5 g	10%
Sugars	34.9 g	139%
Protein	7.3 g	14%

Variations & Substitutions

Gluten-Free: Substitute the self-rising flour with a gluten-free self-rising flour blend.
Dairy-Free: Replace the butter with a plant-based butter alternative. Ensure to use a 1:1 ratio.
Nut-Free (Almond): Replace the ground almonds with sunflower seed flour. Omit the blanched almonds on top and replace them with dried cranberries or more cherries. Consider using a different extract if almond extract is a concern.
Spice it up: Add a teaspoon of mixed spice to the batter for a warming flavour.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of glacé cherries?
A: While you can use fresh cherries, glacé cherries are preferred for their candied sweetness and firm texture, which hold up well during baking. Fresh cherries may release too much moisture, affecting the cake’s texture.

Q: What if my marzipan is too sticky to roll out?
A: Dust your work surface and rolling pin lightly with icing sugar to prevent the marzipan from sticking. You can also chill the marzipan in the refrigerator for a short time to make it firmer and easier to handle.

Q: My cake is browning too quickly on top. What should I do?
A: Cover the cake loosely with aluminum foil after it has baked for about an hour. This will help to deflect the heat and prevent the top from burning.

Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw completely before serving.

Q: What’s the best way to check if the cake is done?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.

Final Thoughts

I truly hope this recipe brings as much joy to your kitchen as it has to mine. The beauty of this Cherry and Almond Cake lies in its simplicity and comforting flavors. Don’t hesitate to experiment with your own variations and share your experiences. Perhaps you’ll create a new family tradition, just as my grandmother did. Enjoy a slice with a cup of tea or a glass of dessert wine, and savor the moment. Happy baking!

Cherry and Almond Cake Recipe