Easy Cherry Bakewell Traybake Cake
Indulge in this easy moist Cherry Bakewell Traybake Cake, a classic British dessert that’s perfect for any occasion. This easy-to-follow recipe combines the timeless combination of buttery almond sponge, tangy raspberry jam, and a delicate icing, topped with glace cherries for a stunning finish.
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The Cherry Bakewell Traybake Cake recipe features high-quality, easily accessible ingredients, ensuring a fuss-free baking experience. The generous serving size of 12-16 slices makes it perfect for sharing at gatherings or storing for later in the week.
Ingredients
- 325ย gย Margarineย (or butter)
- 325ย gย Sugarย (caster or granulated)
- 5ย lrgย Eggs
- 225ย gย Self Raising Flour
- 100ย gย Ground Almonds
- 1ยฝย tspย Baking Powder
- 100ย mlย Milk
- 2ย tspย Almond Extract
Icing
- 200ย gย Jamย (Raspberry or strawberry)
- 500ย gย Icing Sugar
- 100ย mlย Water
- 6ย Glace Cherriesย (Halved)
Recipe for Cherry Bakewell Traybake
Preheat the oven to 160โfan/180โ/350โ/320โfan. Line a 9 x 13 inch baking tray tin with baking paper.
Whisk the margarine and sugar until light and fluffy. Add the eggs one at a time then mix in the flour, ground almonds, baking powder, milk and almond extract. Mix until fully combined then pour into the tin and level out.
Bake in the oven for 36 – 40 minutes until golden brown. Leave to cool in the tin for 15 minutes then lift onto a wire rack and leave to cool completely.
Loosen the jam if necessary and spread all over the sponge. Sieve the icing and add the water to a smooth consistency. Pour over the jam and level out to the edges. Top with the cherries and leave to set then cut into squares.
How To Store Homemade Cherry Bakewell
Store with your baking paper in an air tight container and in a cool place.
Can You Freeze Cherry Bakewell Cake?
Yes, you can freeze the sponge but add the icing on after it has thawed out.
If you like this recipe you may also like:
Sour Cherry Chocolate Brownies
Easy Cherry Bakewell Traybake Cake
Equipment
Ingredients
- 325 g Margarine (or butter)
- 325 g Sugar (caster or granulated)
- 5 lrg Eggs
- 225 g Self Raising Flour
- 100 g Ground Almonds
- 1ยฝ tsp Baking Powder
- 100 ml Milk
- 2 tsp Almond Extract
Icing
- 200 g Jam (Raspberry or strawberry)
- 500 g Icing Sugar
- 100 ml Water
- 6 Glace Cherries (Halved)
Instructions
- Preheat the oven to 160โfan/180โ/350โ/320โfan. Line a 9 x 13 inch tin with baking paper.
- Whisk the margarine and sugar until light and fluffy. Add the eggs one at a time then mix in the flour, ground almonds, baking powder, milk and almond extract. Mix until fully combined then pour into the tin and level out.
- Bake in the oven for 36 – 40 minutes until golden brown. Leave to cool in the tin for 15 minutes then lift onto a wire rack and leave to cool completely.
- Loosen the jam if necessary and spread all over the sponge. Sieve the icing and add the water to a smooth consistency. Pour over the jam and level out to the edges. Top with the cherries and leave to set then cut into squares.