Made for a Myeloma Coffee afternoon - was really nice and every piece went
150 g unsalted butter - softened
2 large eggs
150 g caster sugar
130 g self raising flour + a little extra for dusting the
cherries
130 g ground almonds
1 tsp almond extract
150 g glacé cherries
150 g marzipan, cut into 1cm cubes
A little icing sugar
Pre-heat the
oven to 180°C/160°C fan
Butter and
line a loaf tin
Beat the
butter (150g) and caster sugar (150g) until light and fluffy
Add the eggs
one at a time, and beat well after after adding the first egg before adding the
second.
Add the
almond extract (1 tsp)
Fold in the
self-raising flour and ground almonds
Prepare the
cherries by cutting in half
In a
separate bowl, sprinkle a little flour over the cherries and mix to lightly
coat the cherries – coating the cherries in flour will help to stop them
sinking to the bottom of the cake when it bakes
Fold the
cherries into the cake mixture and the marzipan cubes
Spoon the mixture into the prepared tin and even out the top
Bake for approximately 40-50 minutes – You can use a skewer to check if it’s done, however a little of the marzipan may stick to the skewer meaning it doesn’t come out clean even when the cake is cooked.
Once baked,
remove from the oven and leave to cool in the tin for about 20 minutes, remove
from the tin and transfer to a cooling rack and allow to cool completely
Cover with some glace icing and chopped cherries and marzipan
