Cherry Bakewell Traybake
Cherry bakewell is definitely one of my favourites. I already have a couple of cherry bakewell recipes on my blog, such as my Cherry bakewell fudge and my Cherry bakewell pancakes. If you are also a cherry bakewell fan, you will love this cherry bakewell traybake!
This traybake encapsulates all of the flavours of a cherry bakewell in cake form; A light and fluffy almond flavoured sponge is dotted with glace cherries, then topped with icing, lightly toasted almonds and even more glace cherries; delicious!
Make sure you wash all of the syrup off the cherries and dry them thoroughly with kitchen paper. You might also want to cut the cherries into quarters as this can help prevent them from sinking to the bottom of the cake.
This traybake freezes really well; just slice into 12 squares and place into an airtight container, or you can wrap each piece individually and put inside a sandwich bag.
Happy Baking!
Adrianna x
Cherry Bakewell Traybake
Light and fluffy almond flavoured sponge, dotted with glace cherries and topped with lightly toasted flaked almonds, icing and more glace cherries.
For the sponge
- 5 Free-range eggs Medium
- 230g Butter or Baking spread
- 230g Caster sugar
- 230g Self-raising flour
- 1 tbsp Almond extract
- 200 gm Tub of glace cherries
For the iced topping
- 300 gm Icing sugar
- 3-4 tbsp Water or Milk
- 50 gm Flaked Almonds toasted
- 12 Glace cherries
Pre-heat the oven to 180C/160C Fan and grease and line a 10 x 8" traybake tin. Set aside.
Rinse and dry the glace cherries thoroughly with kitchen paper. Cut into halves or quarters. Set aside 12 of the cherries to decorate with later.
Using a mixer, cream together the butter/Stork and sugar until light and fluffy – around 3 minutes. Add the eggs, almond extract, glace cherries and flour until just combined- around 30 seconds.
Pour the mixture into the prepared tin and bake in the centre of the oven for around 30-45 minutes. The cake will be ready when a skewer or knife inserted into the centre is clean. Leave to cool completely.
Whilst the oven is still on, place the flaked almonds onto a lined baking tray and toast for 5-7 minutes in the centre of the oven until golden. Leave to cool.
Mix together the icing sugar and milk/water until it reaches the desired consistency. It should be neither too thick or too runny. Pour the icing over the cooled traybake, then sprinkle over the toasted almonds and place the 12 glace cherries on top. Leave the icing to set for around 1 hour, then cut into 12 squares. Enjoy!
Wash and dry the glace cherries thoroughly before adding to the cake mixture.
Use stork/baking spread for a light and fluffy cake. Butter will give a denser cake.
Store the cake for 4-5 days in an airtight container.
This traybake freezes well; just cut into 12 squares and place in an airtight container. Alternatively, wrap individually with cling film and place into a sandwich/freezer bag.
