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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


    • 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


    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.

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    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.


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    5 stars