Ekani Ella Mary Berry Cherry and Almond Cake is a moist, tender, and beautifully fragrant bake that combines the sweetness of cherries with the rich nuttiness of almonds. Each slice reveals soft cherry pieces suspended in a buttery sponge, enhanced with almond extract for a comforting and bakery-style flavour. It’s a perfect cake for afternoon tea, festive gatherings, or simple weekend baking.
With straightforward steps and dependable ingredients, this recipe creates a delightful treat that feels homely yet elegant—ideal for anyone who loves classic British cakes with a nostalgic twist.
What Is Mary Berry’s Cherry and Almond Cake?
Mary Berry Cherry and Almond Cake is a traditional British sponge made with glacé cherries, butter, flour, ground almonds, sugar, and almond extract. The cherries are coated in flour so they remain evenly spread, and the almonds give the cake a soft, moist crumb with a hint of nutty aroma.
Other Popular Mary Berry Recipes
- Mary Berry Blackberry and Apple Pie
- Mary Berry Chocolate Swiss Roll
- Mary Berry Christmas Stollen
- Mary Berry Chicken Leek Pie
Why This Recipe Is Worth Trying
- Combines sweet cherries with warm almond flavour
- Stays moist for days thanks to the ground almonds
- Uses simple, accessible ingredients
- Makes an excellent tea-time cake for any season
- Easy to prepare, even for beginner bakers
Essential Ingredients to Make Mary Berry Cherry and Almond Cake
- 200g glacé cherries
- 150g butter (softened)
- 150g caster sugar
- 3 large eggs
- 175g self-raising flour
- 50g ground almonds
- 1 tsp baking powder
- ½ tsp almond extract
- 2 tbsp milk
- Handful of flaked almonds (optional, for topping)
Handy Kitchen Tools for Best Results
- 20cm round cake tin
- Mixing bowls
- Electric whisk
- Spatula
- Baking parchment
- Sieve
- Cooling rack
Step-by-Step Guide to Making Mary Berry Cherry and Almond Cake
Step 1: Prepare the cherries
Rinse the glacé cherries to remove excess syrup, pat them dry, halve them, and toss lightly in a tablespoon of flour.
Step 2: Cream butter and sugar
Beat the softened butter with caster sugar until pale, creamy, and well-blended.
Step 3: Add the eggs
Whisk in the eggs one at a time, ensuring each is incorporated before adding the next.
Step 4: Mix the dry ingredients
Combine the self-raising flour, baking powder, and ground almonds to distribute everything evenly.
Step 5: Bring the batter together
Fold the dry mixture into the wet mixture, adding almond extract and milk to create a smooth, soft batter.
Step 6: Add the cherries
Gently fold in the prepared cherries, keeping them evenly distributed without overmixing.
Step 7: Fill the cake tin
Spoon the batter into a lined cake tin and smooth the top with a spatula. Scatter flaked almonds on top if using.
Step 8: Bake the cake
Bake at 160°C (320°F) for 45–55 minutes until golden and a skewer inserted into the centre comes out clean.
Step 9: Cool before slicing
Allow the cake to cool in the tin before transferring it to a rack to cool completely.
What I Got Wrong (And How I Fixed It)
- Cherries sank — coating them in flour kept them suspended
- Cake turned dense — folding gently preserved the airy texture
- Almond flavour felt mild — adding extra almond extract solved it
- Top browned too quickly — covering lightly with foil worked perfectly
Healthier Version of Mary Berry’s Cherry and Almond Cake
You can lighten the recipe by reducing the sugar slightly, replacing half the butter with Greek yogurt, or using semi-skimmed milk. The ground almonds help maintain moisture, even with healthier adjustments.
Ingredient Substitutions for Mary Berry Cherry and Almond Cake
- Use fresh cherries instead of glacé when in season
- Swap almond extract for vanilla if preferred
- Replace caster sugar with light brown sugar for warmth
- Add white chocolate chips for extra sweetness
- Use coconut flakes instead of almonds for a tropical twist
Pairing Ideas: What to Serve With Mary Berry Cherry and Almond Cake
- Hot Earl Grey tea – Enhances the cake’s almond aroma
- Clotted cream – Adds richness for a dessert-style serving
- Fresh cherries – Offers natural sweetness and colour
- Vanilla ice cream – Melts beautifully over warm slices
- Light whipped cream – Complements the soft sponge
Expert Tips to Make a Perfect Cherry and Almond Cake
- Dry cherries thoroughly so they don’t sink
- Keep butter soft for a smooth, creamy batter
- Fold gently once flour is added to avoid toughness
- Bake in the centre of the oven for even rising
- Use ground almonds to keep the crumb moist
- Test with a skewer to avoid overbaking
Creative Ways to Customize Mary Berry Cherry and Almond Cake
- Add a cherry jam swirl for a fruity centre
- Top with almond glaze for extra sweetness
- Mix in lemon zest for citrus brightness
- Add chopped marzipan for a festive twist
- Turn into loaf cakes for easy slicing and gifting
Storing Mary Berry Cherry and Almond Cake the Right Way
- Store in an airtight container for up to 4 days
- Refrigerate only if you prefer a firmer texture
- Freeze slices for up to 2 months
- Warm lightly to refresh the cake before serving
How to Reheat Cowboy Caviar (If Needed)
Cowboy caviar is eaten cold; reheating isn’t required.
Nutritional Breakdown (per slice)
- Calories: ~290
- Carbohydrates: 34g
- Fat: 14g
- Protein: 4g
- Sugars: 23g
Mary Berry Cherry and Almond Cake
Mary Berry Cherry and Almond Cake is a traditional British sponge made with glacé cherries, butter, flour, ground almonds, sugar, and almond extract. The cherries are coated in flour so they remain evenly spread, and the almonds give the cake a soft, moist crumb with a hint of nutty aroma.
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
-
200g glacé cherries
-
150g butter (softened)
-
150g caster sugar
-
3 large eggs
-
175g self-raising flour
-
50g ground almonds
-
1 tsp baking powder
-
½ tsp almond extract
-
2 tbsp milk
-
Handful of flaked almonds (optional, for topping)
Instructions
Rinse the glacé cherries to remove excess syrup, pat them dry, halve them, and toss lightly in a tablespoon of flour.
Beat the softened butter with caster sugar until pale, creamy, and well-blended.
Whisk in the eggs one at a time, ensuring each is incorporated before adding the next.
Combine the self-raising flour, baking powder, and ground almonds to distribute everything evenly.
Fold the dry mixture into the wet mixture, adding almond extract and milk to create a smooth, soft batter.
Gently fold in the prepared cherries, keeping them evenly distributed without overmixing.
Spoon the batter into a lined cake tin and smooth the top with a spatula. Scatter flaked almonds on top if using.
Bake at 160°C (320°F) for 45–55 minutes until golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin before transferring it to a rack to cool completely.
FAQs
How do I stop the cherries from sinking in a cherry and almond cake?
Cherries sink when they’re too wet or not coated properly. Rinsing off the syrup, patting them dry, halving them, and tossing them in a tablespoon of flour helps keep them suspended throughout the sponge.
Why is my cherry and almond cake turning out dense?
A dense cake comes from overmixing the batter once the flour is added. Folding the mixture gently and using softened butter helps keep the crumb light and tender.
How do I enhance the almond flavour in this cake?
Using a good-quality almond extract, adding ground almonds, or scattering flaked almonds on top boosts the nutty flavour without altering the cake’s texture.
Why is the top of my cake browning too quickly?
The cake browns fast when the oven runs hot or the tin is too close to the heating element. Covering the cake loosely with foil halfway through baking prevents over-browning while allowing the centre to cook properly.
Wrapping It Up
Mary Berry Cherry and Almond Cake is a beautifully soft, fruity, and nutty bake that’s perfect for any occasion. With its moist crumb, sweet cherries, and gentle almond aroma, it delivers comforting flavours that never go out of style.
