cherry marzipan cake

cherry marzipan cake

delicious almond butter cake with cherries and gooey marzipan layer

prep: 15'
bake: 50'
12 people

This marzipan and cherry cake recipe is my husband's favourite. We made it together to celebrate our first anniversary of the day we met. A rich, almondy and gooey delight, this cake will satisfy your sweet cravings on a romantic afternoon.


  • 150 g unsalted butter - softened
  • 3 eggs
  • 155 g caster sugar
  • 150 g self-raising flour + a little extra for dusting the cherries
  • 150 g ground almonds
  • 30 g flaked almonds
  • 1 tsp almond extract
  • 150 g fresh cherries
  • 150 g marzipan
  • some icing sugar for rolling the marzipan


  • preheat the oven to 180°C/160°C (if you are using a fan)
  • butter and line a deep 23cm cake mold
  • with an electric mixer beat the butter and caster sugar for 5 minutes
  • add the eggs one by one
  • beat well after each addition
  • add the almond extract if you'd like to use it
  • add in the self-raising flour and ground almonds
  • remove the cherry pits and cut in half (75g) of the cherries and keep the other half intact (75g) whole
  • sprinkle a little flour over the cherries and coat them
  • this will help to stop the cherries from sinking to the bottom of the pan as it bakes
  • fold the cherries into your cake batter
  • roll out the marzipan into a circle the size of the bottom of the cake tin
  • you can use the icing sugar to prevent the marzipan from sticking
  • using your spoon, pour half the mixture into the prepared cake tin and even out the top
  • lay the marzipan on the cake mix then add the other half of the cake mix and even out the top
  • scatter flaked almond over the top
  • bake for approximately 45 minutes
  • once baked, remove from the oven and leave to cool in the cake tin for about 15 minutes
  • remove from the cake tin and transfer to a cooling rack
  • let cool completely

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