Ingredients (Serves 10)
- 300 grams pitted cherries, fresh or thawed
- 140 grams soft butter
- 150 grams raw marzipan, at least 54% almonds
- 2 large eggs
- 1/2 cup (100 grams) sugar
- 1/3 cup plus 2 tablespoons (100 ml) heavy cream
- 1-2 tablespoons brandy
- 1 cup plus 1 1/2 tablespoons (155 grams) flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Optional, for serving: crème fraîche or sour cream
Cherry and marzipan cake
(Photo: Oded Marom, styling: Amit Farber)
Preparation
- Heat the oven to 165°C. Grease a 30-centimeter loaf pan or a 20-centimeter springform pan.
- Coarsely cut the butter and marzipan and place them in the bowl of a food processor. Process for 2-3 minutes, until smooth and creamy. Stop and scrape down the sides of the bowl as needed.
- Place the eggs and sugar in a separate bowl and whisk well until the mixture is smooth and slightly airy. Add the heavy cream, brandy and marzipan cream, and whisk briefly.
- In a separate bowl, mix the flour, baking powder and salt, then add to the batter. Mix only until a smooth, uniform batter forms, and no longer.
- Pour about half the batter into the pan and scatter half the cherries over it. Pour in the remaining batter and scatter the remaining cherries on top.
- Bake for 40-45 minutes, until a toothpick inserted into the cake comes out dry or with a few crumbs. Remove from the oven and let cool for at least two hours. Serve, preferably with crème fraîche or sour cream.
- Storage: Keeps for up to one week in the refrigerator. Best served at room temperature.