Sort ingredients
datumarkin
QR Code
Listen
Pdf
Put the pears and cherries in a small bowl. Pour ⅓ cup of the amaretto over the dried fruit, cover, and let sit at room temperature at least 2 hours or overnight if time allows.
Heat the oven to 250°F. Line the bottom and sides of an 8- or 9-inch square or round pan with foil or parchment paper and grease the lining. Put ¼ cup of the almonds in a food processor and process until finely ground; combine in a medium bowl with the remaining ¼ cup almonds, the flour, the salt, and the lemon zest. Chop or tear the marzipan into small pieces and add to the flour mixture, stirring to coat each piece with flour and prevent the marzipan pieces from sticking together.
Beat together the butter and sugar with an electric mixer or by hand until light and fluffy. Beat in the eggs, vanilla extract, and almond extract. Add the flour mixture and stir just until combined (the batter will be very thick). Fold the dried fruit mixture into the batter.
Transfer the batter to the greased pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 2 to 2½ hours. Drizzle the remaining 2 tablespoons amaretto over the top of the cake and cool thoroughly before removing from the pan and serving. (The cake will keep for at least 2 weeks wrapped in foil or parchment paper at room temperature.)