A perfect flavor pairing in a simple cake that lets you dream of quiet village life and cherries just picked from the tree — though frozen ones from the supermarket work just fine Related Topics300 grams pitted cherries, fresh or thawed140 grams soft butter150 grams raw marzipan, at least 54% almonds2 large eggs1/2 cup (100 grams) sugar1/3 cup plus 2 tablespoons (100 ml) heavy cream1-2 tablespoons brandy1 cup plus 1 1/2 tablespoons (155 grams) flour1 teaspoon baking powder1/8 teaspoon saltOptional, for serving: crème fraîche or sour creamCherry and marzipan cake (Photo: Oded Marom, styling: Amit Farber)Heat the oven to 165°C. Grease a 30-centimeter loaf pan or a 20-centimeter springform pan.Coarsely cut the butter and marzipan and place them in the bowl of a food processor. Process for 2-3 minutes, until smooth and creamy. Stop and scrape down the sides of the bowl as needed.Place the eggs and sugar in a separate bowl and whisk well until the mixture is smooth and slightly airy. Add the heavy cream, brandy and marzipan cream, and whisk briefly.In a separate bowl, mix the flour, baking powder and salt, then add to the batter. Mix only until a smooth, uniform batter forms, and no longer.Pour about half the batter into the pan and scatter half the cherries over it. Pour in the remaining batter and scatter the remaining cherries on top.Bake for 40-45 minutes, until a toothpick inserted into the cake comes out dry or with a few crumbs. Remove from the oven and let cool for at least two hours. Serve, preferably with crème fraîche or sour cream.Storage: Keeps for up to one week in the refrigerator. Best served at room temperature.Comments