Cherry Marzipan Cake Recipes

CHERRY & MARZIPAN CAKE

Cherry & marzipan cake image

Not just for Easter, this delicious cake makes a good centrepiece all year round

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Supper, Treat

Time 1h40m

Yield Cuts into 12 slices

Number Of Ingredients 13

Ingredients

250g butter , softened, plus extra for greasing
175g golden caster sugar
5 eggs , beaten
250g self-raising flour , plus an extra 2 tbsp
1 tsp baking powder
zest 1 orange , plus 2 tbsp of the juice
250g natural marzipan , coarsely grated (easiest if chilled beforehand)
½ tsp almond essence, optional
200g glacé cherry , halved
100g icing sugar , sifted
50g toasted flaked almond
12 natural glacé cherries
zest 1 orange

Steps:

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. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
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.
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. Drizzle the icing over the cake and finish with a scattering of orange zest.

Nutrition Facts : Calories 515 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.76 milligram of sodium

CHERRY (MARZIPAN) ALMOND STREUSEL CAKE

Cherry (MARZIPAN) Almond Streusel Cake image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h

Yield 6-8

Number Of Ingredients 17

Ingredients

½ cup (1 stick) butter, at room temperature
1 cup sugar
⅓ cup Easy Homemade Marzipan or Almond Paste
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract
1½ cup all-purpose unbleached flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh cherries, pitted and halved or canned cherries (drain first) or frozen cherries (thaw and drain first) *Fresh cherries strongly recommended as canned and frozen emit more liquid and can result in a soggy cake unless super thoroughly drained first.
For the Streusel Topping:
½ cup all-purpose unbleached flour
½ cup sugar
⅓ cup Easy Homemade Marzipan or Almond Paste (see recipe link above), crumbled
4 tablespoons butter, cut into small pieces
Powdered sugar for dusting

Steps:

Preheat the oven to 350 degrees F. Grease a 9 inch springform.
To make the streusel topping: Combine the flour and sugar in a medium bowl. Add the almond paste and butter and use your fingers to combine the mixture until it resembles sandy clumps. Set aside.
Using an electric mixer, beat the butter and sugar together for several minutes until light and fluffy. Add the almond paste and vanilla extract and beat until combined. Add the egg and beat until combined.
In another bowl, combine the flour, baking powder, baking soda and salt. Set aside.
Using a rubber spatula, stir in half of the buttermilk followed by half of the flour mixture. Fold in the remaining buttermilk followed by the rest of the flour mixture. Be careful not to over-stir.
Spoon the mixture into the greased springform, smoothing the top. Place the cherries on the top, then sprinkle the streusel topping over it.
Bake on the middle rack for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake sit in the springform for 10 minutes before removing, then allow to cool completely on a wire rack. Once cooled, sift powdered sugar over the top. Serve plain, with whipped or ice cream.
This cake tastes even better the next day.

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