Cherry cake

Cherry cake

Preparation time

less than 30 mins

cooking time

30 mins to 1 hour


Serves 10-12

A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.

Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).

image of mary berry
Mary Berry recipes
From The Great British Bake Off



  • 200g/7oz glacé cherries
  • 225g/8oz self-raising flour
  • 175g/6oz softened butter, plus extra for greasing
  • 175g/6oz caster sugar
  • 1 lemon, finely grated zest only
  • 50g/1¾oz ground almonds
  • 3 large free-range eggs

For the decoration

  • 175g/6oz icing sugar
  • 1 lemon, juice only
  • 15g/½oz flaked almonds, toasted
  • 5 glacé cherries, quartered