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    Home » Cakes and Desserts

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    Cherry and Almond Traybake

    Squares of cherry and almond traybake on a slate
    Squares of cherry and almond traybake on a slate

    Cherry and Almond Traybake with a hint of lemon. Nice and easy to make. Nice and easy to eat.

    Jump to Recipe
    Squares of cherry and almond traybake on a slate
    Cherry Almond Traybake

    I love cherry cake. I love almonds. And I really love traybakes. Although they aren't the most glamorous of cakes and don't really have the wow factor, they are so practical - and quick and easy to make.

    Cut the cake in different sizes

    If you're feeding a crowd you can cut up the whole cake into nice even pieces and dish it up. If it's for the family you can cut it as you need it and this Cherry and Almond Traybake even doubles up as a pudding with the addition of some custard.

    Key Ingredients in Cherry and Almond Traybake

    Cherries - how to stop that sinking feeling

    Whenever I mention making a Cherry Cake of any description, people start talking about cherries sinking. There are two schools of thought on preventing this - wash them or coat them in flour.

    In fact, I would add a third - don't do anything. I have to say this is occasionally my preferred option, e.g. when I'm in the mood for cake and I don't actually care where the cherries end up.

    What makes them sink is the syrup. If you coat them in flour you just bind the flour to the syrup and the cherries are heavier. So cut the cherries up, wash them in tepid water and dry on a clean tea towel.

    Halves or quarters?

    If you really want a cake with evenly distributed cherries you need to quarter them. Quartering them does mean that a) there are more pieces to get distributed, and b) they are lighter so are less likely to sink.

    But if you really love cherry cakes and like a decent piece of cherry, cut them in half. This is my preference - bigger pieces and never mind if they sink, especially in my grandmother's Cherry Cake.

    So, as with a lot of baking, you pays your money and takes your choice. For well-distributed cherries, quarter them, wash, and dry. If you don't care, do nothing. Or take my compromise of halving and washing for a decent chunk of cherry.

    Ground almonds vs almond flour

    I use a lot of ground almond in my cakes and puddings. They add flavour, a denser texture and generally help a cake keep longer. Ground almonds are not the same as almond flour, which is more finely milled from blanched almonds (i.e. the skins have been removed). Ground almonds have a coarser texture and are milled with the skins on.

    In many recipes you can use either one, depending on what you have. Generally, I don't use almond flour as I don't need to be gluten-free and I don't want more ingredients in my cupboard or fridge than necessary.

    In most of my recipes you could substitute almond flour if that's what you have and/or want to use up. The main exception is if you're making marzipan. Just note that the texture will be different.

    Where to store ground almonds - fridge or cupboard?

    I keep ground almonds, and all nuts, in the fridge. Nuts contain a high proportion of oil which can go rancid in warmer temperatures. Generally, you can store raw, shelled nuts in a cupboard for up to 3 months, in the fridge for 6 months or in the freezer for 12 months. Useful if you buy in bulk.

    Eggs

    As usual, you need large eggs for the Cherry Almond Traybake. If you only have medium eggs, choose the smallest and use 5.

    Flour

    This recipe calls for 175g self-raising flour. If you are using plain flour (as I always do) use 1¾ teaspoons (just under 10ml) baking powder with it in addition to the 2 teaspoons the recipe needs.

    Cherry and almond traybake in the tin

    Secrets of Success

    This is another easy cake, there are only two things to note:

    1. If you use a processor, mix the cherries in by hand or you will have a pink cake with very small pieces of cherry in
    2. Don't overcook the cake - see tips below.

    Why is my cake dry?

    If your cakes turn out dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.

    What equipment do you need?

    • You need a large traybake tin 30x23cm/12x9-inch. This is the larger of the two sizes I use for traybakes and this gives 24-30 pieces, depending on how hungry (or how greedy) your guests are.
    • I line my larger tins with magic liner, which I keep in the tin. The liner is washable with hot, soapy water or in the dishwasher and you don't need to grease it. Failing that, I use baking parchment. For square or round tins I buy the pre-cut pieces, and keep a roll of parchment for other tins like this. I don't usually grease it as it just peels off.
    • I used a box grater for zesting lemons for years, but now use an IQ lemon zester, which collects the zest and protects my knuckles!

    If you like this...

    ...Why don't you try:

    One whole and one cut Cherry Bakewell Cupcakes on a plate.

    Cherry Bakewell Cupcakes

    Cherry Bakewell Cupcakes have an almond cake with raspberry jam, iced and topped with a cherry.
    Iced Cherry Cake with a slice cut, on a white plate.

    Iced Cherry Cake

    Iced Cherry Cake, made in a loaf tin, is a favourite for afternoon tea. Easy to make using the all-in-one method, this cake will keep for a couple of weeks.
    Chocolate Cherry Cookies on a slate tray.

    Chocolate Cherry Cookies

    Chocolate Cherry Cookies – use any type of chocolate or cherries you like for a double treat.

    Stockists

    30x23cm traybake tin

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    Magic liner cut to fit baking tins and pans

    Magic liner

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    Squares of cherry and almond traybake on a slate
    Print Recipe
    5 from 2 votes

    Cherry and Almond Traybake

    Quick and easy Cherry and Almond Traybake. Great for tea or pudding.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Teatime
    Cuisine: British
    Servings: 30 pieces
    Author: [email protected] Cooks

    Ingredients

    • 200 g glacé cherries I prefer the natural, undyed sort
    • 2 lemons, zested
    • 200 g butter
    • 200 g caster sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract (5ml)
    • 175 g self-raising flour
    • 175 g ground almonds
    • 2 teaspoons baking powder (10ml)
    • ¼ teaspoon salt (1.25ml)
    • 50 g flaked almonds
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    Equipment

    Traybake tin 30x23cm/12x9-inch
    Baking parchment
    or
    Magic Liner
    Citrus zester
    Lemon zester

    Instructions

    PREPARATION:

    • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
    • Line the baking tin with the magic liner or baking parchment. Grease the sides if not non-stick
    • Halve the cherries, wash well, and dry with kitchen paper
    • Zest the lemons
      Grate the rind, trying to keep just the yellow zest, not the white pith underneath

    For the Cherry Almond Traybake:

    • Measure all the ingredients except the cherries and almonds into a large bowl
      (Butter, sugar, eggs, vanilla extract, lemon zest, flour, ground almonds, baking powder, salt)
    • Beat well until thoroughly combined
      Easiest with a stand mixer or hand mixer
    • Carefully fold in the cherries. Use a slow speed or, preferably, with a spoon
    • Spoon the mixture into the prepared tin. Sprinkle the flaked almonds over the mixture
    • Bake for 30-35 minutes until the top is just golden
    • Leave in the tin for 10 minutes before turning out onto a wire cooling rack

    Reader Interactions

    Comments

    1. Shelagh Tyson says

      January 19, 2022 at 3:42 pm

      5 stars
      I have made this a few times it’s very light as I am posting this I have one in the oven baking I love cherries 👍 great recipe

      Reply
      • Susie Collings says

        January 22, 2022 at 5:30 pm

        Hi Shelagh, So pleased you like the recipe. Cherries are my favourite 🙂

        Reply
    2. Christine Lisely says

      October 23, 2021 at 2:49 pm

      5 stars
      So pleased I found this recipe. Even though I had no lemons and put the mixture in muffin cases, it turned out well and tasted fantastic. Don’t know how many days they would keep fresh as all eaten on same day as made!

      Reply
      • Susie Collings says

        November 24, 2021 at 1:29 pm

        Hi Christine, Sounds great in muffin tins. Very more-ish 🙂

        Reply
    3. Pauline M. says

      August 17, 2021 at 5:06 pm

      I would like a light, spongelike traybake. Could I use more SR Flour and less ground almonds, as long as the combined quantity was 350 gr.? I have used a similar recipe and the cake was quite dry, though the taste was good using fresh cherries. I like your tips about baking generally. Thank you. I have not been a 'cake' baker but would like to improve!!

      Reply
      • Susie Collings says

        August 18, 2021 at 6:18 pm

        Hi Pauline, Yes it's no problem to do that, although the ground almonds shouldn't make the cake dry. They will make it a bit more dense, so definitely lighter with more flour 🙂 Let me know how it turns out. S

        Reply
    4. Diane says

      November 02, 2018 at 10:52 am

      Presumably SR flour

      Reply
      • Susie says

        November 02, 2018 at 6:16 pm

        Oops! Thanks for spotting. Yes, it is - recipe updated.
        Cheers - Susie

        Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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