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Grilled marzipan cake with fresh cherries on a blue plate.

Marzipan Cake with Cherries and Mint

  • Author: Rachel Phipps
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: Serves 8
  • Category: Dessert
  • Method: Baking
  • Diet: Vegetarian


Slices of moist Marzipan Loaf Cake and lightly grilled before being served with lightly macerated cherries and a handful of fresh mint for a simple summer dessert that is easy to make ahead.



For the Marzipan Loaf Cake

  • 150g marzipan (white or yellow)
  • 125g unsalted butter, at room temperature
  • 75g plain flour
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 large eggs

For the Macerated Cherries

  • 600g cherries
  • 1 tbsp fresh lemon juice
  • 1 tsp caster sugar
  • handful fresh mint


  1. Pre-heat the oven to 150 degrees celsius, and grease and line a 1 lb loaf pan (the smaller of the two sizes!)
  2. Tear the marzipan into small pieces and add it to the food processor along with the rest of the cake ingredients. Blitz until smooth, and scrape into the prepare tin.
  3. Bake for 50 minutes until the top is golden and when you insert a cake tester into the middle of the cake it comes out clean.
  4. While the cake cools, macerate the cherries. Half and pit them then stir them together with the lemon juice and sugar in a non-reactive bowl (glass or plastic, not metal!) Set aside for at least 20 minutes.
  5. Cut the cake into 8 slices and grill until charred either on the barbecue, or on a hot griddle pan.
  6. Serve with the cherries spooned over the slices and scattered with fresh mint.


The cake will keep wrapped in cling film for up to 3 days (but it usually does not last that long!) so feel free to scale down the amount of cherries needed if you’re not feeding a crowd.