200g butter, softened
200g caster sugar
4 eggs, beaten
200g self-raising flour
200g glace cherries, chopped
100g ground almonds
2-3 drops almond extract
250 g marzipan
Icing sugar, for dusting
Preheat oven to 320 degrees fahrenheit.
Grease and line a deep 8” round cake mould.
Cream the butter and sugar in a bowl until smooth. Add in the eggs one at a time and keep on beating. Add in the flour part by part at a time, so that the flour will be mixed in completely.
Add in the cherries, ground almonds and almond extract until completely mixed. Pour half of the mixture into the mold.
Roll out the marzipan on your pan.
Place the trimmed marzipan on top of the cake mixture in the molder, then pour out the rest of the mixture. Level it out and add the almonds on top, or place them in a fancy pattern. You can also add extra cherries but optional.
Bake for 1½ hours, and check with a toothpick inserted if it comes out clean. Let it cool and set aside before inverting to a wire rack or plate. Optional glace: Top it with Glace icing. (Recipe below)
250-350g icing sugar
2-4 tbsp water
Sift the icing sugar into a mixing bowl.
Gradually pour the water, one tablespoon at a time, into the bowl – beating continuously until you get a thick, smooth, glossy finish.