• 300g (10½ oz) Marzipan
• 250g (1 cup) Unsalted butter, at room temperature
• 100g (3½ oz) Caster sugar
• ½ tsp Fine sea salt
• 15–20 Chola Cardamom pods, seeds ground - Add To Cart
• 1 tsp Almond extract
• 150g (1 cup) Plain flour, plus more for dusting
• 2 tsp Baking powder
• 100g (3½ oz) Maraschino, amarena or cocktail cherries

For the Icing (optional)

• 200g (7 oz) Icing (confectioners’) sugar
• 2 tsp Cherry liqueur, amaretto or water

1. Grease a 1.5-litre (6-cup) bundt tin generously with melted butter or oil and dust with flour, tipping out the excess. Preheat oven to 170°C/150°C fan (325°F).
2. Cut the marzipan and butter into chunks. In a food processor, blend them with sugar, salt, and cardamom until smooth. Scrape down the sides as needed.
3. Add eggs, almond extract, flour, and baking powder to the food processor. Blend again until you have an even batter.
4. Drain and pat dry the cherries. Lightly dust them with flour to help prevent them from sinking.
5. Scrape about three-quarters of the batter into the prepared tin, scatter over the cherries, then top with the remaining batter. Tap the tin on the counter to remove air bubbles and level the top.
6. Bake for 45–55 minutes, or until golden and a skewer inserted comes out clean. Let cool in the tin for 15 minutes before gently loosening and turning out onto a wire rack.
7. For the icing, mix icing sugar with your chosen liquid until you have a runny consistency. Drizzle over the cooled cake in swirls.