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+ servings

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


  • 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



  • 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