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.
Ingredients
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
Instructions
- 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!
Notes
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.