Easy Cherry Bakewell Traybake Cake
This easy-to-follow cherry Bakewell recipe combines the timeless combination of buttery almond sponge, tangy raspberry jam, and a delicate icing, topped with glace cherries for a stunning finish.
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
- 1½ 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 160℃fan/180℃/350℉/320℉fan. 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.
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Calories: 636kcalCarbohydrates: 98gProtein: 5gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 3mgSodium: 320mgPotassium: 59mgFiber: 2gSugar: 78gVitamin A: 985IUVitamin C: 2mgCalcium: 73mgIron: 1mg
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