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–+ servings
marble sponge cake topped with icing and cherries

Iced Amareno Cherry Sponge Traybake

Rachel
This traybake combines the tart flavour of lemon curd with the sweetness of icing to make a delicious dessert for any time of the year.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine British
Servings 21
Calories 374 kcal

Equipment

1 Large Roasting Tin 32cm x 23 cm
Baking Paper
Digital Scales
Electric Stand Mixer

Ingredients
  

For the sponge

  • 400 g Margarine (or softened butter)
  • 500 g Caster Sugar
  • 6 lrg Eggs
  • 520 g Plain Flour
  • 3 tsp Baking Powder
  • 150 g Plain Greek Yoghurt
  • 6 tbsp Cherry Syrup

Icing

  • 200 g Icing Sugar
  • Amareno Cherries (halved - or any other type of cherries)

Instructions
 

  • Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
  • Cream the butter, and sugar in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
  • In a separate bowl, mix the flour, and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the Greek yoghurt and mix again, and then add the remaining flour.
  • Spoon half of the batter into your tin and smooth out evenly. Top with dollops of the cherry syrup . Add the remaining batter on top, spread out and swirl through with a knife or spoon.
  • Bake for 50 minutes or until the sponge is cooked. Leave to cook completely in the tin.
  • For the icing, mix the icing sugar with enough water (a little at a time) to make a thick glaze. Drizzle over the cooled cake, top with the cherries then slice and serve.
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Notes

I used a large roasting tin for a taller sponge, but you can easily spread them out over two small baking trays.

Nutrition

Serving: 22gCalories: 374kcalCarbohydrates: 56gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 244mgPotassium: 46mgFiber: 1gSugar: 37gVitamin A: 683IUVitamin C: 0.04mgCalcium: 51mgIron: 1mg
Keyword fresh lemons, lemon curd sponge recipe, lemon zest
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