Cherry And Almond Traybake…
I made this yesterday and it was a huge hit! I will definitely be making it again, and as I type this, its going down lovely with a cuppa!
225g (8oz) glacé cherries
275g (10oz) self raising flour
2 Level teaspoons baking powder
225g (8oz) softened butter
225g (8oz) caster sugar
finely gradated rind of 2 lemons
75g (3oz) ground almonds
5 large eggs
25g (1oz) flaked almonds
- Pre-heat the oven to 180°c/Fan 160°c/Gas 4. Grease a 30 x 23 cm (12 x9 in ) tray-bake or roasting tim then line the base with parchment paper.
- 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 flacked almonds, into a large bowl and beat for 1 minute to mix thoroughly. lightly fold in the cherries. Turn into the prepared tins 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.