Cherry and Almond Traybake
Quick and easy Cherry and Almond Traybake. Great for tea or pudding.
Servings: 30 pieces
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
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 lemonsGrate 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 combinedEasiest 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