Cherry and almond traybake
Cherry and almond traybake combines the classic flavours of cherries and almonds to make this moist and buttery cake. It makes a delicious dessert or teatime treat, can be served warm or cold and is perfect for freezing.
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).
Video
Nutrition
Calories: 238kcalCarbohydrates: 20gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 45mgSodium: 91mgPotassium: 53mgFiber: 2gSugar: 12gVitamin A: 355IUVitamin C: 0.2mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!