Method

• 1.
  Preheat the oven to 170°C. Grease and line a 20cm springform cake pan with baking paper, then wrap the outside with foil (this will prevent batter from leaking).

• 2.
  Toss cherries and marzipan in extra 1 tbs flour (this will help prevent them sinking), shake off excess and set aside.
• 3.
  In a large bowl, beat the butter, caster sugar and lemon zest with electric beaters for 3-5 minutes until thick and pale, then beat in orange blossom water.
• 4.
  Add the eggs, 1 at a time, beating well after each addition. Fold in flour, almond meal, baking powder and a pinch of salt, then stir through half the marzipan and cherries. Spread mixture into pan, sprinkle over remaining marzipan and cherries, then gently press into the batter, making sure they’re just covered.
• 5.
  Bake for 20 minutes, then reduce oven to 160ºC and bake for a further 50-60 minutes until light golden and cooked through (cover loosely with foil if cake is browning too quickly).
• 6.
  Meanwhile, for the syrup. Place all the ingredients in a saucepan over low heat, then cook, stirring, for 1-2 minutes until sugar has dissolved. Increase heat to medium and cook for a further 1-2 minutes until thick and syrupy.
• 7.
  Pierce cake all over with a skewer, then drizzle over warm syrup. Sprinkle with pistachios and dust with icing sugar. Cool slightly, then remove cake from the pan and cool completely before serving.