Mary Berry Cherry and Almond Cake Recipe

This moist crumbly Mary Berry Cherry and Almond Cake is made with glace cherries, ground almonds, and butter, ready in about an hour. Slicing through the golden crust reveals bright red cherries suspended perfectly in the tender sponge. I always look forward to a thick slice with my afternoon tea.

Why This Classic Works

I used to struggle with cherry cakes because the fruit would always sink straight to the bottom of the tin. This recipe changed everything for me by combining a thicker batter with washed and quartered cherries.

The balance of ground almonds keeps the crumb incredibly soft while adding a rich, nutty flavor. It is a reliable method that I now trust for weekend baking.

Mary Berry Cherry and Almond Cake Ingredients

• 200g glace cherries (washed, dried, and quartered)
• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 50g ground almonds
• 1 tsp almond extract
• 50g flaked almonds (for topping)

How To Make Mary Berry Cherry and Almond Cake

1. Prepare the cherries: Wash the sticky syrup off the glace cherries, dry them thoroughly with paper towels, and cut them into quarters.
2. Mix the batter: Beat the softened butter, caster sugar, eggs, self-raising flour, ground almonds, and almond extract together until smooth.
3. Fold in fruit: Gently fold the prepared cherries into the thick cake batter until evenly distributed.
4. Bake the cake: Spoon the mixture into a lined 20cm round cake tin, scatter flaked almonds on top, and bake at 160°C fan for 45 to 50 minutes.
5. Cool and serve: Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Tips

• Wash the cherries: Removing the syrup stops the cherries from dragging down into the batter during baking.
• Use room temperature ingredients: Warm butter and eggs blend together much easier to create a smooth, airy sponge.
• Do not overmix: Mix just until the flour disappears to keep the cake texture light and tender.

What To Serve With Cherry and Almond Cake

This classic bake pairs perfectly with a hot pot of Earl Grey tea or a strong black coffee. For a more indulgent dessert, serve a warm slice with a generous dollop of clotted cream or vanilla custard.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. You can also freeze individual slices wrapped tightly in cling film for up to three months.

FAQs

Why did my cherries sink to the bottom?

The cherries likely had too much syrup left on them or were too large. Always wash, dry, and quarter them first.

Can I use fresh cherries instead?

Fresh cherries contain too much moisture for this specific sponge recipe. Stick to glace cherries for the best texture.

How do I know when the cake is done?

A skewer inserted into the center should come out clean, and the cake should feel springy to the touch.

Can I make this in a loaf tin?

Yes, but you will need to adjust the baking time. It usually takes slightly longer, around 55 to 65 minutes.

Nutrition

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 150mg
• Total Carbohydrate: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Bundt Cake Recipe
• Mary Berry Cherry Loaf Cake Recipe
• Mary Berry Carrot Cake with Walnuts Recipe