Hi everyone, I’m back to my Baking Bible challenge and I’m presenting my cherry and almond traybake. Very similar to the bakewell slices minus the jam and pastry, they’re delicious and incredibly moreish. The only time consuming thing is slicing up the cherries, washing them and making sure they’re dry as they do have a tendency to sink to the bottom. Perhaps making the cherries smaller than quarters would be beneficial and lessen the risk? It was fairly quick to make overall and were enjoyed!
- 225 g red or natural glacé cherries
- 275 g self-raising flour
- 2 tsp baking powder
- 225 g butter, softened
- 225 g caster sugar
- Grated rind of 2 lemons
- 75 g ground almonds
- 5 large eggs
- 25 g flaked almonds
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 12 x 9″ traybake tin and line it with baking parchment.
- Cut the cherries into quarters, put in a colander or sieve, and rinse under running water; drain thoroughly onto kitchen paper.
- Add all of the remaining cake ingredients into a large bowl, except the flaked almonds, and beat for 1 minute to mix thoroughly, adding a splash of milk if necessary. Lightly fold in the cherries then turn into the prepared tin. Sprinkle over the flaked almonds.
- Bake in the oven for approx. 40 mins or until the cake shrinks from the sides of the tin. Leave to cool in the tin then cut into pieces, large squares of 12 or smaller slices to make 24. Drizzle with icing if you fancy.