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Marbled Cherry and Almond Cake

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Marbled Cherry and Almond Cake

This moist cake is made using St Dalfour Rhapsodie de Fruit Spread, which has a very high fruit content. There are other flavours, including Apricot and Mirabelle Plum, which could be used in this recipe in place of Black Cherry. Serve the cake as a dessert, with a generous helping of crème fraîche, or for afternoon tea.

Preparation time:
15 minutes
Cooking time:
60 minutes to 75 minutes
Total time:
1 hour 15 minutes to 1 hour 30 minutes 60 minutes 30 minutes
Makes:
 12 slices

Ingredients

  • 150g self-raising flour
  • 100g pack ground almonds
  • 175g butter, softened
  • 150g caster sugar
  • 2 medium eggs, beaten
  • Few drops almond essence
  • 4 tbsp milk
  • 150g St Dalfour Rhapsodie de Fruit High Fruit Content Spread Black Cherry
  • 25g flaked almonds

Method

  1. Preheat the oven to 160°C, gas mark 3. Butter and line the base and sides of a 900g loaf tin with baking parchment.
  2. Tip the flour and almonds into a bowl, add the butter, sugar, eggs, almond essence and milk. Beat together with a hand-held electric whisk for 2-3 minutes, until the mixture is light and fluffy.
  3. Spoon half the cake mixture into the tin, then spoon the jam fairly evenly over the top. Cover with the remaining cake mixture, then swirl the jam lightly through the mixture using a skewer. Smooth the top, then scatter the almonds over and bake for 1-11⁄4 hours until firm to the touch. Leave to stand in the tin for 10 minutes, then remove and cool completely on a wire rack.

Cook's tips

Wrap this cake tightly in foil and store in a cool place for up to a week, or in the freezer for up to 3 months.

Comments and images

Average user rating 5 stars out of 5

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moreplease

moreplease 05 October 2008 10:03

I love eating cake, but am no expert chef. Every time I make this one my friends get very excited and I find it disappears in minutes. Delicious!

gazzagg75

gazzagg75 31 October 2007 17:03

I found Blueberry to be a nice change

edgie

edgie 11 July 2007 11:59

I love this cake and really good to take out and about for picnics etc as it is loaf shaped... not being a fan of the cherry jam I use apricot and it works really well.

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5 stars out of 5

Average user rating Based on 39 ratings

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Nutritional Info

Typical values per serving:
Energy 296.0kcal
Fat 19.2g

23.8% fat per serving

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in September 2002