Best Marzipan Cherry Cake

The good news is this delicious Marzipan Cherry Cake recipe is vegetarian; with some substitutions, it can be gluten-free and dairy-free.

This Marzipan Cherry Cake recipe is a big hit with our family and neighbors. And, since we’re big marzipan and cherry lovers, we drool at the thought of just thinking about it. We’re constantly asked to make it whenever we have a festive gathering or neighborly morning coffee. Is there any wonder? It never lasts long enough for seconds.

This cake is made with an almond sponge and is combined with glace cherries and grated marzipan; it can’t get any better than this! We’ve purposely made this cake on the big side, partly because it gets demolished too quickly, but if you dare, the recipe can always be halved.

What’s To Love?

💕 The rich, nutty taste of marzipan pairs beautifully with the sweet-tart flavor of cherries.
💕 The bright red cherries create a beautiful contrast against the golden-brown cake, making it visually appealing and perfect for special occasions or as a centerpiece dessert.
💕 For many, the flavors of almond and cherry evoke a sense of nostalgia and comfort, reminiscent of traditional European baking and family gatherings.
💕 Cherries are rich in antioxidants, vitamins, and fiber, which can add a touch of healthfulness to the indulgent cake.
💕 Simple to decorate with no fuss powdered sugar.
💕 Almonds are the main ingredient in marzipan and are packed with nutrients, including healthy fats, protein, and vitamin E.

Have you already tried Marzipan Cherry Cake? If so, let us know how it was…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Butter — for the best results, use dairy butter at room temperature.
• Sugar — use golden caster sugar; avoid using granulated because the granules are more difficult to break down.
• Flour — use a good quality brand; we highly recommend this cake flour.
• Ground Almonds — adds fluffiness to the cake.
• Eggs — use large eggs at room temperature.
• Almond Extract — adds an extra touch of almond taste.
• Cherries — use glace cherries, either halved or whole.
• Marzipan — use golden or white marzipan.
• Slivered Almonds — used for topping the cake.
• Powdered Sugar — used as extra decor.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Butter — a great alternative is dairy-free butter.
• Flour — rice flour is a great alternative; substitute equal amounts of brown rice flour, 1 teaspoon of guar gum, and 2 teaspoons of baking powder.
• Cherries — use a small fruit such as sultanas, blueberries, or raspberries.
• Ground Almonds — use almond flour. It’s a little finer than ground almonds, but it works well.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the Marzipan Cherry Cake with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Marzipan cherry cake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ To get started, roughly chop and freeze the marzipan the day before you plan to make the cake. We do this the day before. The next day, if your cherries are whole, chop them in half and put them all in a bowl. Then, sprinkle one tablespoon of flour over them and mix to coat them lightly.

▶︎ Grate the marzipan on the largest setting in a separate bowl, then place it back in the freezer to keep it frozen. Sieve the flour, set aside, and then when you’re ready to start making the cake, preheat your oven to Gas 4, 180°C, 350°F, and grease and line your springform cake pan.

▶︎ To cream the cake batter, cream the softened butter and sugar in a large mixing bowl. Add the eggs one at a time, beating well after each addition. Add the almond extract, then fold in the self-raising flour and ground almonds. Fold in the frozen marzipan and cherries.

▶︎ Spoon the cake mixture into the cake pan and level it out evenly. Scatter the slivered almonds over the top. Bake for 45-50 minutes. Once cooked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Sieve some powdered sugar over the top for decoration before serving.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From The Pan

For best results, use a cake pan with a detachable base (unclippable sides), like this 20cm Springform Cake Pan, or in keeping with the fluting effect use a Bundt Cake Pan. If you use a Bundt Cake Pan, it will need greasing and dredging of flour to prevent sticking.

Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, then gently slide the cake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.

Tools You’ll Need

Want to make the best Marzipan Cherry Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• 20cm Springform Cake Pan is or a Bundt Cake Pan to keep the flute effect.
• kMix – or this award-winning hand mixer.
• Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients. You will also need bowls for the cherries and marzipan.
• Parchment Paper – to line the cake pan to prevent sticking.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.

If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Marzipan Cherry Cake is frequently eaten as a standalone dessert, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Marzipan Cherry Cake can be enjoyed on its own or with a variety of accompaniments, such as whipped cream, Vanilla Ice Cream, or a dusting of powdered sugar. It can also be served warm or at room temperature.We love warming cherry jam in the microwave and pouring it over the cake before serving.

▶︎ Custard is very easy to make; see our homemade Perfectionist Custard or use Ambrosia Deluxe Thick Custard for convenience.

▶︎ Some of our friends like to spread cherry jam on their cake slices; it sounds delicious, doesn’t it?

▶︎ What you drink when eating the cake counts, too. Try a glass of cherry brandy to go along with the cherry theme. Or, drink it with a cup of tea, such as Earl Gray, or a flavorful coffee to balance the sweetness.

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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Marzipan Cherry Cake every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.