Mary Berry Cherry and Almond Cake Recipe

Mary Berry Cherry and Almond Cake Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr

Mary Berry Cherry and Almond Cake is a delightful dessert that perfectly blends the sweet tang of cherries with the nutty richness of almonds. This cake, with its moist texture and flavorful ingredients, serves as a wonderful addition to afternoon tea, family celebrations, or simply as a delightful treat to enjoy any day.

In this article, I’ll guide you through each step of creating Mary Berry Cherry and Almond Cake, offering practical tips and insights to ensure your cake turns out beautifully, with the right balance of flavors and textures.

What is Mary Berry Cherry and Almond Cake Recipe?

Mary Berry’s Cherry and Almond Cake is a delightful combination of sweet cherries and nutty almonds, baked into a moist and flavorful cake. This classic recipe is known for its simplicity and elegance, offering a perfect balance of fruit and nutty flavors.

The recipe is designed to serve about 8-10 people and can typically be prepared and baked in around 1 to 1.5 hours.

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Why You Love this Recipe

  • Flavorful Combination: Sweet cherries and almonds create a perfect taste balance.
  • Simple Ingredients: Easily accessible ingredients make it a go-to recipe.
  • Versatility: Suitable for various occasions, from casual to formal.
  • Easy to Make: Straightforward instructions for bakers of all levels.
  • Appealing Texture: Moist and rich, providing a satisfying eating experience.
  • Customizable: Allows for personal tweaks and variations.

Ingredients Needed to Make Mary Berry Cherry and Almond Cake

To make Mary Berry Cherry and Almond Cake, you’ll need the following ingredients:

  • 225 g (8 oz) unsalted butter, softened
  • 225 g (8 oz) caster sugar
  • 275 g (10 oz) self-raising flour
  • 2 tsp baking powder
  • 4 large eggs
  • 200 g (7 oz) glace cherries, halved
  • 100 g (3.5 oz) ground almonds
  • 25 g (1 oz) flaked almonds
  • 2 tbsp milk

For the icing, you’ll need:

  • 175 g (6 oz) icing sugar
  • 2-3 tbsp water
  • 25 g (1 oz) flaked almonds, toasted

Essential Equipment

You’ll also need the following equipment:

  • A 20 cm (8 inch) round cake tin, greased and lined with baking paper
  • A large mixing bowl
  • An electric mixer or a wooden spoon
  • A skewer or a toothpick
  • A wire rack
  • A small saucepan
  • A small bowl
  • A spoon

Instructions to Make Mary Berry Cherry and Almond Cake

Now that you have everything ready, let’s start making the cake. Here are the steps to follow:

Step 1: Preheat the oven and prepare the cake batter

  • Preheat the oven to 180°C (160°C fan, gas mark 4).
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy. You can use an electric mixer or a wooden spoon for this.
  • Add the eggs, one at a time, beating well after each addition.
  • Sift the flour and baking powder into the bowl and fold in gently with a spatula.
  • Stir in the cherries, ground almonds, and milk. The batter should be smooth and creamy.
  • Spoon the batter into the prepared cake tin and level the surface with a spatula.

Step 2: Bake the cake and let it cool

  • Bake the cake in the preheated oven for 35 to 40 minutes or until golden and springy to the touch.
  • To check if the cake is done, insert a skewer or a toothpick into the center. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
  • Once the cake is done, take it out of the oven and let it cool slightly in the tin for 10 minutes.
  • Then, transfer the cake to a wire rack and let it cool completely.

Step 3: Make the icing and decorate the cake

  • While the cake is cooling, make the icing. In a small saucepan, heat the icing sugar and water over low heat, stirring until smooth and glossy. You can also do this in a microwave, heating for 10 seconds at a time and stirring until smooth.
  • Once the cake is cool, drizzle the icing over the top, letting it drip down the sides.
  • Sprinkle the toasted flaked almonds over the icing, covering the whole cake.
  • Cut into slices and enjoy!
Mary Berry Cherry and Almond Cake
Mary Berry Cherry and Almond Cake

What Do I Serve With Mary Berry Cherry and Almond Cake?

To enhance the enjoyment of Mary Berry’s Cherry and Almond Cake, consider these serving suggestions:

  • Add Creaminess: A scoop of vanilla ice cream or a dollop of whipped cream pairs perfectly for added richness.
  • Beverage Pairing: Complement the cake with a cup of coffee or tea, which balances the sweet and nutty flavors.
  • Fruit Garnish: Serve with fresh cherries or berries for a refreshing touch.
  • Dessert Wine: A glass of dessert wine can be a sophisticated accompaniment.

Cherry and Almond Cake Recipe Mary Berry

Pro Tips to Make Perfect Mary Berry Cherry and Almond Cake

To ensure your cake turns out perfectly, consider these tips:

  • Quality Ingredients: Use fresh, quality cherries and almonds.
  • Room Temperature Ingredients: Ensure ingredients like butter and eggs are at room temperature.
  • Gentle Folding: Fold cherries gently into the batter to keep them intact.
  • Baking Time: Monitor baking closely to avoid overcooking.
  • Cooling: Allow the cake to cool thoroughly before slicing.

Variations of Mary Berry Cherry and Almond Cake

These creative tweaks offer delightful variations on the classic recipe, adding new dimensions of flavor and texture.

  • Fruit Variations: Substitute cherries with berries or dried fruits.
  • Nut Changes: Try using walnuts or pecans instead of almonds.
  • Flavor Additions: Add lemon zest or vanilla for extra flavor.

How do I Store Mary Berry Cherry and Almond Cake Leftovers?

Refrigeration

  • In an Airtight Container: Store in the fridge for up to 5 days.

Room Temperature

  • Covered: Keep it in a cake container at room temperature for 2 days.

How do I Reheat Mary Berry Cherry and Almond Cake Leftovers?

  • Microwave: Briefly heat slices for 10-15 seconds.
  • Oven: Warm in a preheated oven at 180°C for a few minutes.

Nutrition Information (Per Serving)

  • Calories: Approximately 280-320 kcal
  • Total Fat: 14-16g
  • Saturated Fat: 7-9g
  • Cholesterol: 55-65mg
  • Sodium: 120-140mg
  • Total Carbohydrates: 34-38g
  • Dietary Fiber: 1-2g
  • Sugars: 20-24g
  • Protein: 4-5g

FAQs

Can I use fresh cherries instead of glacé cherries?

Yes, you can use fresh cherries. Make sure to pit and halve them. Keep in mind that fresh cherries may add extra moisture to the cake, so it’s advisable to adjust baking time accordingly.

How can I prevent the cherries from sinking to the bottom of the cake?

To prevent sinking, coat the cherries lightly in flour before folding them into the batter. This helps to evenly distribute them throughout the cake.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the regular flour with a gluten-free flour blend. Also, ensure all other ingredients, like baking powder, are gluten-free.

Can this cake be made in advance? How long will it stay fresh?

Yes, it can be made in advance. When stored properly in an airtight container, it stays fresh for up to 3 days at room temperature or up to a week in the refrigerator.

Can I freeze the Cherry and Almond Cake?

Definitely. Wrap individual slices or the entire cake in cling film and then in foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Final Words

Baking this Cherry and Almond Cake is not just about following a recipe; it’s about creating moments of joy and sharing them with loved ones. Whether you’re a seasoned baker or a novice, this recipe is sure to bring a touch of Mary Berry’s baking magic into your kitchen. Enjoy the process, savor each bite, and remember – every cake has a story to tell!

Enjoy your baking journey with this delightful Mary Berry Cherry and Almond Cake recipe! Happy baking!

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