Cherry and almond traybake combines the classic flavours of cherries and almonds to make this rich, moist and buttery cake. It has a shortbread base topped with almond frangipane, fresh cherries and chopped almonds. This easy summer traybake makes the most of fresh cherries during cherry season and is perfect for dessert, a snack or afternoon tea.
It is a perfect make ahead treat which can be served either warm or cold. It will stay fresh for a couple of days and freezes well.
For other summer dessert recipes you may also like to try apricot and almond cake, fruit crumble tart filled with rhubarb and loganberries or this easy no bake blackcurrant cheesecake.
You may also like to try these other delicious frangipane recipes including pistachio frangipane tart made using ground pistachios, cherry Bakewell tart, individual iced Bakewell tarts, raspberry frangipane tart and almond slices. And you could save this recipe for frangipane mince pies ready for a Christmas treat.
Ingredients
See the detailed list of ingredients and instructions in the recipe card later in this post.
- Flour
- Butter - use chilled butter for the base and soft butter for the frangipane.
- Caster sugar
- Eggs
- Ground almonds - to add sweetness and create a moist sponge
- Almond extract
- Fresh cherries - you could substitute glacé cherries outside cherry season
- Chopped or sliced almonds
How to prepare
How to bake
Bake at 150℃, 325℉, gas mark 2 until the cake is firm in the centre and slightly golden (about 35 to 45 minutes).
Serving suggestions
- Dust with icing sugar and serve cold with a cup of tea or coffee.
- Pair with whipped cream or clotted cream for a summer dessert.
- Serve warm with ice cream or custard.
Storage instructions
- Store in an airtight tin or tub for a couple of days.
- Cherry and almond traybake can also be frozen. Cut into portions and then freeze the individual portions in a freezer bag or tub.
Other frangipane recipes
- Pistachio frangipane2 Hours
- Cherry Bakewell tart (frangipane)1 Hours 55 Minutes
- Almond slice recipe (frangipane cake slices)2 Hours
- Mini iced Bakewell Tarts1 Hours 5 Minutes
Cherry and almond traybake
Equipment
- 23 cm by 33 cm cake tin lined with non-stick parchment
Ingredients
For the base
- 150 grams flour
- 113 grams butter
- 75 grams caster sugar
Frangipane ingredients
- 150 grams butter
- 150 grams caster sugar
- 150 grams ground almonds
- 2 eggs
- 1 teaspoon almond extract
For the topping
- 1 handful cherries
- 75 grams chopped almonds
Instructions
Prepare the base
- Rub the butter into the flour.
- Add the sugar and mix.
- Pour into the base of the lined tin and press into place with the back of a spoon. Chill until you are ready to add the frangipane.
Prepare the frangipane
- Cream the butter and sugar together.
- Add the ground almonds, eggs and almond extract. Mix with an electric mixer for a couple of minutes or beat by hand until evenly mixed.
Assemble
- Spread the frangipane mixture over the shortbread base.
- Cut the cherries in half, remove the stones and arrange over the top of the cake. Sprinkle the chopped almonds over the top of the cake.
Bake
- Bake at 150℃, 325℉, gas mark 2 until the cake is firm in the centre and slightly golden (about 35 to 45 minutes).
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