Cherry & Marzipan Cake

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Cherry & Marzipan Cake

Cherry & Marzipan Cake with orange blossom water and toasted pistachios is a delicious desert for any occasion. It is a smooth and moist confectionery concoction with just the right amount of sweetness and density. Its sensation of substance on the palate is due to the marzipan, which is a smooth almond candy made of honey and almond meal. The intricate combination of flavors is achieved by combining cherries, marzipan, pistachios and a dusting of sugar. It is a thoroughly satisfying, flavor-balanced desert that will surprise and please even most discerning palates.

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Ingredients-cherry-marzipan-cake

Ingredients: unsalted butter, golden caster sugar, lemon, orange blossom water, eggs, self-rising flour, ground almonds, baking powder, marzipan, cherries, pistachios,  icing sugar, orange.

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Prepare all the ingredients that go into the cake batter in advance. Zest the lemon.

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Butter at room temperature, sugar and lemon zest.

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Using an electric hand mixer, beat the butter in a large mixing bowl with the sugar and lemon zest for 3-5 minutes until pale and fluffy.

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Then beat in the orange blossom water or Cointreau liquor.

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Beat in the eggs one by one, beating well after each addition.

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Then stir through the flour, almonds and baking powder with a pinch of salt.

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Mix to combine.

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Pit the cherries.

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Tossed cherries lightly in flour.

Kitchen tip: When adding heavy ingredients to cake batter (such as the marzipan and cherries), tossing them in flour first helps stop them sinking, as does reserving half of them to push into the top of the mixture.

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Chopped marzipan into small cubes, toss them lightly in flour.

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Stir through half the marzipan pieces and half the cherries.

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Then transfer to the prepared tin and poke in the remaining marzipan and cherries.

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Make sure cherries and marzipan pieces are covered by the cake mixture.

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Transfer to the middle rack of the oven and bake for 20 minutes, then turn the heat to 320F/160C and bake for 50-60 minutes more. Check after 30 minutes; if it’s looking dark; cover the top with foil – not before, as opening the oven door will make the cake sink. It’s cooked when a skewer pushed into the center comes out with only a few moist crumbs attached.

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About 5 minutes before the cake has finished cooking, make the syrup. Put all the ingredients sugar, orange juice and orange blossom water or Cointreau liquor in a pan and heat gently until the sugar has melted.

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When the cake is cooked, remove from the oven, poke holes all over the top with a skewer and drizzle over the syrup. Leave to cool in the tin for 10 minutes.

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Then carefully remove and transfer to a wire rack to cool completely. Don’t leave the cake to cool on the base of the tin or the bottom will be soggy.

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When ready to serve, roughly chop the pistachios, scatter over the top of the cake and dust with icing sugar. The cake will keep in an airtight container for 4 days and tastes best the day after you make it.

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Bon Appétit!
Svitlana

Cherry & Marzipan Cake

recipe details

Serves 8

Ingredients

For the cake

  • 8 oz./ 225g unsalted butter, at room temperature, plus extra for greasing
  • ¾ cup/ 6½ oz./185g golden caster sugar
  • Zest of 1 lemon
  • 2 teaspoon orange blossom water or Cointreau liquor
  • 4 free-range eggs
  • 7/8 cup/ 5.29 oz./ 150g self-rising flour
  • 1 cup/ 100g ground almonds
  • 1 teaspoon baking powder
  • 5.29 oz./ 150g marzipan, chopped into small cubes, tossed lightly in flour
  • 10½ oz./ 300g cherries, stoned, finely chopped, patted dry and tossed lightly in flour
  • 1.8 oz./ 50g shelled, unsalted pistachios, lightly toasted in the oven
  • Icing sugar to dust

For the syrup

  • Juice of 1 orange
  • Splash of orange blossom water or Cointreau liquor
  • 1 tablespoon golden caster sugar

Directions

  1. Heat the oven to 338F/ 170C. Lightly grease and line an 8 inch (20 cm) springform cake tin with baking paper. Set aside. Using an electric hand mixer, beat the butter in a large mixing bowl with the sugar and lemon zest for 3-5 minutes until pale and fluffy, then beat in the orange blossom water.
  2. Beat in the eggs one by one, beating well after each addition, then stir through the flour, almonds and baking powder with a pinch of salt. Stir through half the marzipan pieces and half the cherries, then transfer to the prepared tin and poke in the remaining marzipan and cherries, making sure they’re just covered by the cake mixture. Kitchen tip: When adding heavy ingredients to cake batter (such as the marzipan and cherries), tossing them in flour first helps stop them sinking, as does reserving half of them to push into the top of the mixture.
  3. Transfer to the middle rack of the oven and bake for 20 minutes, then turn the heat to 320F/160C and bake for 50-60 minutes more. Check after 30 minutes; if it’s looking dark; cover the top with foil – not before, as opening the oven door will make the cake sink. It’s cooked when a skewer pushed into the center comes out with only a few moist crumbs attached.
  4. About 5 minutes before the cake has finished cooking, make the syrup. Put all the ingredients in a pan and heat gently until the sugar has melted. When the cake is cooked, remove from the oven, poke holes all over the top with a skewer and drizzle over the syrup. Leave to cool in the tin for 10 minutes, then carefully run the knife along the springform, lift it up and transfer the cake to a wire rack to cool completely. Don’t leave the cake to cool on the base of the tin or the bottom will be soggy.
  5. When ready to serve, roughly chop the pistachios, scatter over the top of the cake and dust with icing sugar. The cake will keep in an airtight container for 4 days and tastes best the day after you make it.

Recipe is credit of Delicious magazine, August 2013.

share your thoughts

4 thoughts on “Cherry & Marzipan Cake”

    1. Thalia, thank you so much for a lovely comment! I love this cake, it is dense but once your pour the orange syrup it lightens the cake in the most delicious way! I like to serve it with Cointreau liqueur to accentuate the orange flavor even further! Enjoy! What have you been cooking lately?

  1. I just found this page and I already fell in love with it! Looking forward for more dessert recipes :)
    P.S You should definitely start your own youtube channe!

    1. Hi Sofia, thank you so much for falling in love :))))omg, this recipe reminds me of summer & it is a snow storm outside my windows in NYC! My top dessert on the blog is Raspberry Mousse Cake, I feel like you might like it as well. What’s your style of baking? Perhaps, I can guide you through my blog & find that perfect treat you will enjoy! Look forward to hearing back!

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