Set your oven to 300°F (150°C). Grease an 8-inch round cake pan and line both the bottom and sides with parchment paper.
Rinse the cherries in a sieve under running water. Drain them well and dry them thoroughly with a paper towel.
In a large mixing bowl, combine all the cake ingredients. Beat them well until the mixture is smooth and fully blended.
Pour half of the cake mixture into the prepared pan, leveling the surface evenly.
Take one-third of the almond paste or marzipan and roll it into a circle that fits the size of the pan. Place it over the cake mixture.
Spoon the remaining cake mixture over the almond paste, smoothing the surface.
Place the cake in the preheated oven and bake for approximately 2½ hours. The cake should be well-risen, evenly browned, and firm to the touch. If the top starts browning too quickly, cover it with foil after the first hour. Allow the cake to cool in the pan for 10 minutes before turning it out. Peel off the parchment paper and let it finish cooling on a wire rack.
Once the cake has cooled, warm some apricot jam and brush it over the top of the cake. Roll half of the remaining almond paste into a ball, then flatten it into an 8-inch circle. Press this onto the top of the cake and crimp the edges for decoration. Score the almond paste with a crisscross pattern using a sharp knife.
Roll the rest of the almond paste into 11 small balls. Brush the top of the almond paste and the almond paste balls with a beaten egg.
Arrange the almond paste balls around the edge of the cake and place the cake under a hot broiler for a few minutes until the almond paste turns golden brown.
