Cherry, almond and chocolate marble cake

Cherry, almond and chocolate marble cake

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So I’ve been away from this blog for ages! But what better recipe to return with than a gorgeous cherry and chocolate marble cake? The beauty of this recipe is that you get the best of both worlds: a moist cherry and almond cake AND a rich chocolate cake, swirled together and topped with crunchy flaked almonds. The key to the marble in the cake is actually not to swirl the mixture too much. Stick to alternating the flavours as you go through the mixture, then just do a light wiggle with the end of a fork when you’ve spooned it all in and the marble should be perfect!

It’s also a great cake to make now that English cherries are in season, they help to keep it so moist, along with the ground almonds. I made it for my Dad on Father’s Day, and it makes a perfect afternoon treat with a cup of tea.

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Cherry, almond and chocolate marble cake:

  • 100g softened butter
  • 100g caster sugar
  • 2 eggs
  • 75g self-raising flour
  • 25g ground almonds

For the cherry almond cake:

  • 50g fresh cherries, pitted and halved
  • 2 tbsp. ameretto

For the chocolate cake:

  • 2 tbsp. cocoa powder
  • 1 tbsp. milk

For the topping:

  • 15g toasted flaked almonds
  • 50g dark chocolate, melted
  1. Heat the oven to 180C, then grease a small loaf tin with butter and line with greaseproof paper.
  2. Put the cherry halves into a small bowl and spoon over the amaretto, then leave to soak while you make the cake mixture.
  3. Cream together the butter and sugar in a bowl until light and fluffy, then crack in the eggs and stir until combined.
  4. Tip in the flour and ground almonds and beat until you have a smooth mixture, then spoon half of it into a separate bowl.
  5. Add the cocoa powder and milk to one of the bowls and stir them through. Add the cherries and any excess amaretto to the other bowl, and mix.
  6. Dollop alternate spoonfuls of mixture into the lined tin, until there’s no mixture left in the bowls. Then, taking the wrong end of a fork, swirl it through the tin a couple of times to create a marble effect.
  7. Bake the cake for 30 minutes in the pre-heated oven, you may need to give it 5 more minutes if the top doesn’t spring back when you touch it.
  8. Remove the cake from the oven, then leave to cool in the tin before tipping it onto a wire rack to cool completely.
  9. When the cake is completely cool, drizzle liberally with the melted chocolate, then sprinkle with the flaked almonds and eat!

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