This is my recipe for a festive morello cherry bundt cake with a marzipan filling topped with a lemon glaze. I am practising my festive season baking at the moment and as a result making far too much cake. The marzipan, almond and kirsch flavour always remind me of Christmas baking. The basic cake mix for this recipe is based on my trusty Ciambella recipe.

preparation time: 10-15 minutes
cooking time: 40-50 minutes


1 cup soured milk (squeeze of lemon until milk curdles - don't worry it'll look horrible but will be OK - it helps the rise!)
3 eggs
2 cups of caster sugar
3 cups of plain flour
grated zest of 1 lemons
2 tbs kirsch (optional)
2 tsp almond essence

1/2 cup vegetable oil
2 heaped teaspoons of baking powder
250g marzipan
350g pitted morello cherries (I used a drained jar of cherries in syrup, but tinned or fresh would work well too)
Pinch salt

lemon glaze:
1 cup icing sugar
juice of 1 lemon

Step 1:

  • Grease a bundt tin, and dust it lightly with flour. Preheat the oven to 180°C, 350°F.
This looks absolutely wonderful, and even your photographs show how moist it is. <br>Thanks for sharing!
mmm...marzipan and cherries - my favourites.

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Bio: I have always loved to cook and share my food with others. Whether exploring new recipes and foods from all over the world or cooking ... More »
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