Recipe details

Denise says:

  • This is a Bakewell style of Passover cake studded with cherries and chocolate.  I have used tinned cherries but you could use frozen, defrosted cherries instead.  Enjoy as a dessert or for tea.
  •   It also freezes well so if you want a cake to make ahead of the festivities, this one works.   You can also place the mixture into little cup cake cases – these only need 20 minutes to cook.
  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour
  • Makes: 1 loaf


  • 200g butter/ non dairy margarine
  • 140g jar/ tin cherries  - drained
  • 140g ground almonds
  • 170g caster sugar
  • 3 eggs
  • 1 ½ teaspoons Passover baking powder
  • 50g fine matzah meal or cake meal
  • 2 teaspoons almond extract
  • 100 dark chocolate drops/ chopped chocolate
  • Topping:
  • 100g dark chocolate -roughly chopped
  • 2 tablespoons toasted almond flakes


  1. Preheat the oven to160C.
  2. Line and grease a large loaf tin.
  3. Toss the cherries in 1 tablespoon of matzah meal, then set aside.
  4. Whisk the butter/ non dairy margarine and sugar in a mixer and cream together until light and fluffy.  Add the
  5. eggs one at time beating well between each addition.
  6. Fold in the remaining matzah meal, baking powder, ground almonds, almond extract, drained cherries and chocolate.
  7. Spoon the mixture into the prepared baking tin.
  8. Bake for 1 hour or until a skewer inserted into the middle comes out clean.
  9. When the cake is cool transfer to a rack.
  10. Melt the topping chocolate in a double-boiler or the microwave, then drizzle over the cooled cake.
  11. Scatter with almonds and leave to set before serving.


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