Cherry and Marzipan Cake Recipe Brings a Taste of Provence

This Ynet Laisha recipe offers a dairy cherry and marzipan cake that is described as bringing a Provençal feel. It is easy to make, takes about 20 minutes of prep time and 60 minutes total, and serves 10 people. The cake can be baked in a 30 cm loaf pan or a 20 cm springform pan.

The ingredient list calls for 300 grams of pitted fresh or thawed cherries, 140 grams of soft butter, 150 grams of raw marzipan with at least 54% almonds, 2 large eggs, 1/2 cup of sugar, 1/3 cup plus 2 tablespoons of heavy cream, 1 to 2 tablespoons of brandy, 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/8 teaspoon of salt. For serving, the recipe suggests creme fraiche or sour cream.

To make it, the oven is heated to 165 degrees Celsius and the pan is greased. Butter and marzipan are processed into a smooth cream, then eggs and sugar are whisked until slightly fluffy. Cream, brandy and the marzipan mixture are added, followed by the dry ingredients mixed just until combined. Half the batter goes into the pan, half the cherries are scattered on top, then the rest of the batter and cherries are added.

The cake is baked for 40 to 45 minutes, until a toothpick comes out dry or with a few crumbs. It should cool for at least two hours before serving, preferably with creme fraiche or sour cream. The recipe says it keeps in the refrigerator for up to a week and is best served at room temperature.