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Parve
Easy
16 Servings
Allergens 
45 Minutes
Diets
Enjoy this cherry marzipan cake warm with vanilla ice cream or serve it at room temperature. Either way, it’s divine.
1/2 cup (120 milliliters) Tuscanini Light Olive Oil
1/2 cup brown sugar or coconut sugar
3 eggs
1 cup minus 2 tablespoons self-rising flour
1 teaspoon baking powder
1/3 cup ground almonds
1/2 cup white marzipan, chopped
1 and 1/4 cups frozen cherries, divided and roughly chopped
2 tablespoons brandy
1/4 cup Gefen Confectioners’ Sugar
Preheat oven to 350 degrees Fahrenheit (180 Celsius). Grease a square eight-inch (20-centimeter) baking pan and set aside.
In a bowl, whisk oil and sugar. Add eggs one at a time, whisking after each addition.
Add flour and baking powder and mix. Stir in ground almonds.
Pour batter into the prepared pan. Scatter marzipan and one cup cherries over the top.
Bake for 35 minutes.
Just before the end of the baking time, combine one-quarter cup cherries with brandy and confectioners’ sugar. Microwave two minutes.
Remove cake from the oven. Poke holes throughout and pour the prepared topping over the cake. Allow to cool.
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