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Cherry and Almond Traybake

Delicious with fresh cherries or glacé, this cherry and almond traybake by Mary Berry is simple to make. The recipe is complete with a scattering of almonds.

From the book


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
5 large eggs
25g (1oz) flaked almonds

Essential kit

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.


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From the book: Mary Berry’s Baking Bible

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