Two hours later there was cake. The marzipan sometimes sinks to the bottom so don't worry if this happens to your cake. It goes all gooey and chewy and wonderful.
I've often been asked for the recipe for this cake so here it is - enjoy!
Cherry & Marzipan Cake
8oz soft butter
8oz golden caster sugar
4 beaten eggs
8oz self raising flour
8oz glace cherries chopped or halved
4oz ground almonds
½ teaspoon almond extract
slices of marzipan about the thickness of a £1 coin (about ½ a packet)
flaked almonds for sprinkling on top
Pre-heat the oven to Gas 4 (that's my boat oven, normal domestic gas oven would be Gas 3)
Grease and line a 20cm round cake tin
Beat the butter and sugar together with an electric hand mixer until light and fluffy.
Add beaten eggs a bit at a time.
Fold in flour and ground almonds
Stir in cherries and almond extract
Put half mixture into tin and cover with marzipan slices
Cover with rest of mixture and level with the back of a spoon
Sprinkle top with flaked almonds and bake for 1½ hours checking after 1 hour. If the cake is getting too brown cover with foil
The cake is done when the sides are shrinking away from the tin and a skewer (or knitting needle) comes out clean.
Leave in the tin for about 20 mins then tip out and cool on a rack.
The next best thing to Cherry & Marzipan Cake is Cherry & Marzipan Oat Cookies and next time I make them I'll post my recipe here as well.