Cherry & almond cake

Vegetarian
Health score
2%
Cherry & almond cake
100 min.
12
488kcal

Suggestions


Indulge your senses with our delightful Cherry & Almond Cake, a perfect treat for any occasion. This deliciously moist cake encapsulates the enchanting flavors of sweet cherries and rich almond, creating a dessert that's as beautiful as it is scrumptious. Whether you're hosting a tea party, celebrating a special birthday, or simply treating yourself after a long day, this cake promises to impress your family and friends.

What sets this cake apart is its harmonious blend of natural marzipan, zesty orange, and chewy, glazed cherries, making each slice a little moment of joy. Crafted with care and a touch of love, our recipe is vegetarian-friendly and boasts a rich, buttery texture that melts in your mouth. The addition of toasty flaked almonds not only adds a pleasing crunch but also elevates the cake's aroma, tempting anyone nearby.

With a preparation time of about 100 minutes, including baking, you’ll find that the effort is well worth it. Once baked to golden perfection and adorned with a light icing drizzle and fresh cherries, you'll have a truly show-stopping dessert. The Cherry & Almond Cake is not just a treat for your taste buds; it’s a delightful centerpiece for your dessert table, making every gathering more memorable. So why wait? Dive into this decadent experience and bring a delightful twist to your dessert repertoire!

Ingredients

  • 250 butter softened for greasing
  • 175 brown sugar 
  •  eggs beaten
  • 250 self raising flour 
  • tsp double-acting baking powder 
  •  orange zest 
  • 250 marzipan chilled grated (easiest if beforehand)
  • 0.5 tsp almonds 
  • 200 cherries halved
  • 100 powdered sugar sifted
  • 50 almonds flaked toasted
  • 12  candied cherries 
  •  orange zest 

Equipment

  • oven
  • wire rack
  • blender
  • cake form
  • skewers

Directions

  1. Heat oven to 160C/fan 140C/gas 3 and butter and line a 20cm round, loose-bottomed deep cake tin. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy.
  2. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
  3. Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the prepared tin, level and bake for 1 hr 30 mins, or until well risen and golden. A skewer will come out clean when ready. Leave to cool in tin for 10 mins, then turn onto a cooling rack to cool completely.
  4. Mix the icing sugar with just over 1 tbsp water to make a loose but not-too-runny icing. Scatter the almonds over the top of the cake and position the 12 glace cherries around the edge, using a dot of the icing to fix.
  5. Drizzle the icing over the cake and finish with a scattering of orange zest.

Nutrition Facts

Calories488kcal
Protein6.79%
Fat48.42%
Carbs44.79%

Properties

Glycemic Index
20.92
Glycemic Load
10.44
Inflammation Score
-5
Nutrition Score
9.594782554585%

Flavonoids

Cyanidin
5.14mg
Pelargonidin
0.05mg
Peonidin
0.25mg
Catechin
0.78mg
Epigallocatechin
0.17mg
Epicatechin
0.86mg
Epicatechin 3-gallate
0.01mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.12mg
Kaempferol
0.06mg
Myricetin
0.01mg
Quercetin
0.4mg

Nutrients percent of daily need

Calories:488.14kcal
24.41%
Fat:26.72g
41.1%
Saturated Fat:11.94g
74.64%
Carbohydrates:55.61g
18.54%
Net Carbohydrates:53.34g
19.4%
Sugar:34.96g
38.84%
Cholesterol:112.99mg
37.66%
Sodium:212.27mg
9.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.43g
16.86%
Manganese:0.6mg
30.15%
Vitamin E:4.39mg
29.23%
Selenium:14.74µg
21.06%
Phosphorus:145.25mg
14.53%
Vitamin B2:0.23mg
13.8%
Magnesium:52.38mg
13.1%
Vitamin A:641.76IU
12.84%
Copper:0.21mg
10.44%
Fiber:2.27g
9.06%
Calcium:82.44mg
8.24%
Folate:31.94µg
7.98%
Iron:1.3mg
7.2%
Zinc:0.9mg
6.01%
Vitamin B3:1.16mg
5.81%
Potassium:200.03mg
5.72%
Vitamin B5:0.54mg
5.4%
Vitamin C:3.89mg
4.71%
Vitamin B1:0.06mg
4.25%
Vitamin B6:0.07mg
3.57%
Vitamin B12:0.2µg
3.31%
Vitamin D:0.37µg
2.44%
Vitamin K:1.93µg
1.83%