Cherry and Almond Traybake
In season, you can use fresh stoned cherries instead of glacé, but you must then eat the cake up quickly: it won’t keep as well because it will be moister. You’ll need about 450g (1lb) of sweet black cherries, stoned.
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|225g (8oz)||red or natural glacé cherries|
|275g (10oz)||self-raising flour|
|2 level tsp||baking powder|
|225g (8oz)||softened butter|
|225g (8oz)||caster sugar|
|Finely grated rind of 2 lemons|
|75g (3oz)||ground almonds|
|25g (1oz)||flaked almonds|
You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.
Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment.
Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.
Measure all the remaining cake ingredients, except the flaked almonds, into a large bowl and beat for 1 minute to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin and sprinkle over the flaked almonds.
Bake in the pre-heated oven for about 40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into pieces.