Cherry and Almond Traybake
A beautifully moist almond sponge, delicately scented with fresh lemon zest and studded with sweet glacé cherries. Finished with a crisp topping of toasted flaked almonds and baked until lightly golden, this elegant traybake offers a perfect balance of buttery richness, bright citrus notes and a satisfyingly tender crumb.
Ingredients
200 g glacé cherries, prefer the natural, undyed.
2 lemons, zested
200 g butter
200 g caster sugar
4 large eggs
1 teaspoon vanilla extract (5ml)
175 g self-rising flour
175 g ground almonds
2 teaspoons baking powder (10ml)
¼ teaspoon salt (1.25ml)
50 g flaked almonds
Method
Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
Line the baking tin with the baking parchment. Grease the sides if not non-stick
Halve the cherries, wash well, and dry with kitchen paper
Zest the lemons
Grate the rind, trying to keep just the yellow zest, not the white pith underneath
For the Cherry Almond Traybake:
Measure all the ingredients except the cherries and almonds into a large bowl
(Butter, sugar, eggs, vanilla extract, lemon zest, flour, ground almonds, baking powder, salt)
Beat well until thoroughly combined
Easiest with a stand mixer or hand mixer
Carefully fold in the cherries. Use a slow speed or, preferably, with a spoon
Spoon the mixture into the prepared tin. Sprinkle the flaked almonds over the mixture
Bake for 30-35 minutes until the top is just golden
Leave in the tin for 10 minutes before turning out onto a wire cooling rack
