Enjoy this cherry marzipan cake warm with vanilla ice cream or serve it at room temperature. Either way, it’s divine.
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.
You can use gluten-free flour and vary the frozen fruit as you like (blueberries work well).