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Marbled Cherry and Almond Cake
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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.
Makes: 12 slices
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.
Typical values per serving:
23.8% fat per serving
This recipe was first published in September 2002.