Cherry cakes - recipe

Cherry cakes

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For the cake

For the decoration

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  1. 1

    Preheat the oven to 180°c (fan 160°c, gas mark 4). Lightly butter and line six individual tins measuring about 7.5cm in diameter and 5.5cm in height. (You could also use washed empty small baked bean cans – just line with greaseproof paper)

  2. 2

    Roll the marzipan out on a surface lightly dusted with icing sugar to a thickness of a pound coin. Cut the marzipan into six rounds using the tin as a guide.

    For this step you'll need:

    • 150g Marzipan
  3. 3

    Place the cherries in a bowl and add a tablespoon of flour. Mix until the cherries are coated. This should hopefully stop the cherries from sinking to the bottom.

    For this step you'll need:

    • 6g Glace cherries
    • 1 tbsp Self-raising white flour
  4. 4

    Place the butter, sugar, eggs, ground almonds and remaining flour in a large mixing bowl. Beat with an electric mixer or a wooden spoon until just smooth. Fold in the cherries.

    For this step you'll need:

    • 200g Butter (unsalted)
    • 200g Unrefined golden caster sugar
    • 4 Egg(s) (free range) medium, free range, beaten
    • 100g Almonds (ground)
    • 200g Self-raising white flour
  5. 5

    Half fill the tins with the cake mixture and top with the round of marzipan, then finish with the remaining mixture. Level the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.

  6. 6

    While the cakes are cooling, make the icing: Place the icing sugar into a large bowl. Add the water and mix until you get a smooth consistency.

    For this step you'll need:

    • 100g Icing sugar
    • 10ml Water
  7. 7

    When the cakes are cooled, drizzle with the icing and top with the cherries and flaked almonds.

    For this step you'll need:

    • 6g Glace cherries
    • Almonds (flaked) lightly toasted.

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