No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cherry Almond Cake

Cherries and almonds are close botanical relatives, and they're famously compatible in desserts. Here, they meld lusciously in a three-tier cake cloaked in marzipan (a sweet almond paste) and scattered with marzipan cherries. Sour-cherry jam and buttercream top layers made with ground almonds.

  • Yield: Makes about 13 cups batter
Cherry Almond Cake

Source: Martha Stewart Weddings, Spring

Ingredients

FOR THE ALMOND CAKES:

  • Vegetable-oil cooking spray
  • 4 cups blanched almond flour
  • 1 1/2 cups cake flour (not self-rising)
  • 5 cups confectioners' sugar
  • 34 egg whites, room temperature
  • 2 1/4 cups light-brown sugar
  • 2 teaspoons cream of tartar

FOR THE ASSEMBLY:

  • Cherry-Jam Gelatin
  • 1 1/2 recipes Cherry Buttercream
  • 8 pounds marzipan, plus more for cake board
  • Royal icing, tinted to match marzipan
  • Marzipan cherries

Directions

  1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Sift together flours and confectioners' sugar. Set aside.

  2. Put egg whites, brown sugar, and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Gently fold in flour mixture. Divide batter among prepared pans, smoothing tops with an offset spatula.

  3. Bake until a cake tester inserted in centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment; reinvert. Cakes can be wrapped in plastic and stored at room temperature up to 1 day.

  4. To assemble: Review Cake Assembly instructions. Lift out a gelatin layer, and invert onto a corresponding-size cake layer; remove plastic. Trim if needed. Spread with buttercream (see note below for amounts). Repeat. Stack, placing plain layer on top. Thinly coat tiers with buttercream; chill. Smooth marzipan over tiers. Pipe royal icing around base of each tier. Decorate finished cake with marzipan cherries.

  5. Note: Batter amounts and cooking times are for 3-inch-deep round pans. 6-inch-diameter: 2 cups batter per layer (6 cups total), 40 minutes; 10-inch-diameter: 8 cups batter per layer (24 cups total), 40 minutes; 14-inch-diameter: 15 cups batter per layer (45 cups total), 50 minutes.

    Filling, frosting, and marzipan amounts for each tier are as follows. 6-inch-diameter: 1/3 cup gelatin per layer (2/3 cup total), 3/4 cup buttercream per layer, 1 cup buttercream for exterior (2 1/2 cups total), 1 1/2 pounds marzipan; 10-inch-diameter: 1 cup gelatin per layer (2 cups total), 2 cups buttercream per layer, 2 cups buttercream for exterior (6 cups total), 2 1/2 pounds marzipan; 14-inch-diameter: 2 cups gelatin per layer (4 cups total), 5 cups buttercream per layer, 4 cups buttercream for exterior (14 cups total), 4 pounds marzipan.

Cook's Note

Make this batter recipe 6 times for the 3-tiered cake pictured here. Bake 3 cakes for each tier. Finished cake will serve about 150.

Reviews (8)

  • Fonchana 6 Aug, 2013

    I saw in PBS a similar recipe that Martha did with Julia Child ,there was 2 episodes ;one they did make the cake the other the marzipan fruits , I've tried to see this clip again but I've not found it .Maybe some body can tell us how and where to find it !

  • mrsstar 16 Jun, 2010

    I made this recipe as directed and it indeed overflowed in my 6 qt mixer bowl. The cake came out well, though (what was left in teh bowl after a lot of it ended up on the table). The only thing I remember not working well was the gelatin in teh cherry filling made it rubbery like a fruit roll up. I wish they would adjust this recipe for those of us who don't keep a hen house. I think it could be great.

  • Misspauline 31 Mar, 2009

    This cake seems more geared toward professional bakers. There are no instructions as to rolling out the marzipan or how to form the cherries. No tinting instructions or tools to use. It is a beautiful cake, but lets be realistic to send this in an email newsletter to subscribers at large who are home bakers is illogical.

  • Misspauline 31 Mar, 2009

    This cake seems more geared toward professional bakers. There are no instructions as to rolling out the marzipan or how to form the cherries. No tinting instructions or tools to use. It is a beautiful cake, but lets be realistic to send this in an email newsletter to subscribers at large who are home bakers is illogical.

  • Banana0501 24 Oct, 2008

    I would really love to make this cake but - the ingredients (34 egg whites or is it really 3 to 4?), and the directions really need to be clarified. Can someone assist? Thx

  • Gram-I-Am 6 Sep, 2008

    I haven't made this cake so I cannot advise on brand of flour, but it llooks like there are 3 tiers to the cake. Top tier is 6" round. Middle tier is 10" round. Bottom tier is 14" round. Each pan is 3" deep. Each tier (top, middle

  • Gram-I-Am 6 Sep, 2008

    I haven't made this cake so I cannot advise on brand of flour, but it llooks like there are 3 tiers to the cake. Top tier is 6" round. Middle tier is 10" round. Bottom tier is 14" round. Each pan is 3" deep. Each tier (top, middle

  • kabbie46 23 Jul, 2008

    I have almost all of Marths's cookibooks and have been making her recipes for years - BUT this was awful. I bought what said was blanced almond flour. The recipe for the cake says to make six recipes - that would be 204 eggs !!1 Can someone offer advice as to . What brand of almond flour was used? I doubled this recipe and used my 20 qt standing mixer - there is no way one recipe would fit into a 6 quart mixer. Did I miss something- Kathy from Williamsburg, VA