Mary Berry’s Cherry and Almond Cake is a classic teatime treat that combines the sweetness of cherries with the subtle, nutty flavor of almonds. This cake is light, moist, and full of flavor, perfect for a special occasion or just to enjoy with a cup of tea. The combination of ground almonds and glacé cherries makes this cake beautifully textured, with a delicate crumb that melts in your mouth.
What is Mary Berry Cherry and Almond Cake?
Mary Berry’s Cherry and Almond Cake is a traditional British bake featuring a sponge made with ground almonds, which gives the cake a soft, tender texture. Glacé cherries are folded into the batter, creating pockets of sweetness throughout the cake. Topped with a light dusting of icing sugar or flaked almonds, this cake is a delightful mix of flavors and textures.
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Why You Should Try This Recipe
- Light and flavorful: The combination of cherries and almonds creates a delicious balance between sweetness and nuttiness.
- Moist and tender: Thanks to the ground almonds, this cake stays moist and tender, perfect for enjoying over several days.
- Classic teatime cake: This is a quintessential British cake that’s perfect for serving at tea parties or casual gatherings.
- Easy to prepare: With simple ingredients and straightforward steps, this cake is accessible to bakers of all levels.
- Beautiful presentation: The cherry-studded cake and almond topping create a visually appealing dessert.
Ingredients Needed to Make Mary Berry Cherry and Almond Cake
For the Cake:
- Plain flour (175g): Provides the structure for the cake.
- Ground almonds (75g): Adds a soft, nutty texture and flavor.
- Glacé cherries (200g, halved): Sweet, candied cherries that dot the cake with vibrant bursts of color and flavor.
- Caster sugar (175g): Sweetens the cake and helps create a tender crumb.
- Butter (175g, softened): Adds richness and moisture.
- Eggs (3 large): Helps bind the ingredients and provide structure.
- Baking powder (1 teaspoon): Ensures the cake rises properly.
- Almond extract (1 teaspoon): Enhances the almond flavor in the cake.
- Flaked almonds (optional, for topping): Adds a bit of crunch and texture to the cake.
- Icing sugar (for dusting): Optional, for a simple yet elegant finish.
Step-by-Step Instructions to Make Mary Berry Cherry and Almond Cake
Step 1: Preheat the oven
- Preheat your oven to 160°C (fan) or 180°C (350°F).
- Grease and line a 20cm round cake tin with baking parchment.
Step 2: Prepare the cherries
- Halve the glacé cherries and toss them in a little flour.
- This prevents them from sinking to the bottom of the cake during baking.
Step 3: Make the batter
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy using an electric mixer or whisk.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the almond extract for a burst of flavor.
- Fold in the flour, ground almonds, and baking powder until the mixture is smooth and well combined.
Step 4: Add the cherries
- Gently fold the floured cherries into the batter, ensuring they are evenly distributed throughout the mixture.
Step 5: Bake the cake
- Spoon the batter into the prepared cake tin and smooth the top with a spatula.
- If desired, sprinkle flaked almonds over the top for added texture.
- Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 6: Cool and serve
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Dust with icing sugar before serving for a light, decorative finish.
What Goes Well With Mary Berry Cherry and Almond Cake
- A cup of tea: This cake pairs perfectly with a classic English tea, such as Earl Grey or Darjeeling.
- Clotted cream: A dollop of clotted cream adds an extra layer of indulgence to each slice.
- Fresh berries: Serve the cake with a side of fresh strawberries or raspberries for a pop of tartness.
- Whipped cream: Lightly whipped cream balances the sweetness of the cake with its airy texture.
Expert Tips for Making the Best Mary Berry Cherry and Almond Cake
- Flour the cherries: Coating the cherries in flour ensures they don’t sink to the bottom during baking.
- Use room temperature ingredients: This helps the butter and sugar cream together more easily, resulting in a lighter cake.
- Don’t overmix the batter: Fold the ingredients together gently to avoid a dense cake.
- Check the cake’s doneness: Insert a skewer into the center of the cake; if it comes out clean, the cake is ready.
Easy Variations of Mary Berry Cherry and Almond Cake
- Chocolate and cherry cake: Add a handful of chocolate chips to the batter for a decadent twist.
- Coconut almond cake: Swap some of the ground almonds for desiccated coconut to give the cake a tropical flavor.
- Orange almond cake: Add orange zest to the batter for a zesty, citrusy flavor that pairs beautifully with the cherries.
- Gluten-free version: Use a gluten-free flour blend instead of plain flour for a gluten-free version of this cake.
Best Practices to Store Mary Berry Cherry and Almond Cake
- Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: You can refrigerate the cake for up to 5 days. Allow it to come to room temperature before serving.
- Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry Cherry and Almond Cake
- Microwave method: Reheat individual slices in the microwave for 10-15 seconds to enjoy the cake warm.
- Oven method: Warm slices in the oven at 160°C (320°F) for 5-10 minutes for a freshly baked texture.
Nutrition Value (per serving):
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 5g
Final Words
Mary Berry’s Cherry and Almond Cake is a timeless recipe that’s perfect for any occasion, from afternoon tea to celebrations. Its moist texture, bursts of sweet cherries, and the nuttiness of almonds make this cake an absolute favorite.
More By British Baking Recipes
- Jamie Oliver Pear and Almond Tart
- Mary Berry Pear and Blueberry Galette
- Nigella Panettone Bread And Butter Pudding
- Mary Berry Orange and Almond Cake
Mary Berry Cherry and Almond Cake
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Cherry and Almond Cake is a traditional British bake featuring a sponge made with ground almonds, which gives the cake a soft, tender texture. Glacé cherries are folded into the batter, creating pockets of sweetness throughout the cake. Topped with a light dusting of icing sugar or flaked almonds, this cake is a delightful mix of flavors and textures.
Ingredients
- Plain flour (175g): Provides the structure for the cake.
- Ground almonds (75g): Adds a soft, nutty texture and flavor.
- Glacé cherries (200g, halved): Sweet, candied cherries that dot the cake with vibrant bursts of color and flavor.
- Caster sugar (175g): Sweetens the cake and helps create a tender crumb.
- Butter (175g, softened): Adds richness and moisture.
- Eggs (3 large): Helps bind the ingredients and provides structure.
- Baking powder (1 teaspoon): Ensures the cake rises properly.
- Almond extract (1 teaspoon): Enhances the almond flavor in the cake.
- Flaked almonds (optional, for topping): Adds a bit of crunch and texture to the cake.
- Icing sugar (for dusting): Optional, for a simple yet elegant finish.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 160°C (fan) or 180°C (350°F).
- Grease and line a 20cm round cake tin with baking parchment.
Step 2: Prepare the cherries
- Halve the glacé cherries and toss them in a little flour.
- This prevents them from sinking to the bottom of the cake during baking.
Step 3: Make the batter
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy using an electric mixer or whisk.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the almond extract for a burst of flavor.
- Fold in the flour, ground almonds, and baking powder until the mixture is smooth and well combined.
Step 4: Add the cherries
- Gently fold the floured cherries into the batter, ensuring they are evenly distributed throughout the mixture.
Step 5: Bake the cake
- Spoon the batter into the prepared cake tin and smooth the top with a spatula.
- If desired, sprinkle flaked almonds over the top for added texture.
- Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 6: Cool and serve
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Dust with icing sugar before serving for a light, decorative finish.
