Baking: Mary Berry's Cherry & Almond Traybake

Baking: Mary Berry's Cherry & Almond Traybake

Last weekend I got my baking hat on after nearly half a year off! I've steadily been getting back into it and baking Victoria Sandwiches for loved ones birthdays - and i've got it down to fine art if I do say so myself! So, with a double birthday weekend looming I cracked open my trusty Mary Berry 'Baking Bible' and flicking through the pictures until I landed on a glorious looking Cherry and Almond Traybake, mmmhmmmm. I was instructed by my auntie to make something different as she was bringing cakes down and i'm so glad she did as it made me step out of my baking comfort zone that I was slipping into. 

Now, I won't say this cake went terribly to plan. Firstly, my baking tin was too small meaning it took her an hour to cook through properly ~ instead of the recommended 45mins, and secondly my cherries sank which I can only put down to me not trying them enough! Any whooooo, it still looked and tasted great - soz for the lack of interior pictures but no sooner had I got it out of the oven guests had arrived and we were digging into it with a good ol'cuppa tea! 


What You Will Need...

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

How To Create...

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.