Part 1: Back to School (But Way More Delicious)

(Inspired by the tone of The Best Blog Recipes – warm, friendly, and comforting)

Let’s take a little trip down memory lane, shall we? Picture this: a noisy school canteen, plastic trays clattering, and in the corner of your plate—a thick slice of pink-iced Cherry Bakewell traybake, complete with a dollop of custard. It was sweet, it was almondy, and it was probably the best part of the school day. Now, we’re bringing that childhood favourite right back to the present, only this time—it’s even better.

This Cherry Bakewell School Dinner Traybake hits all the right nostalgic notes: a soft, buttery almond sponge, a sticky layer of raspberry jam, and that signature thick pink icing, crowned with sweet glacé cherries. It’s everything you loved about school desserts, made from scratch and perfect for sharing. Whether you’re baking for a party, a bake sale, or just want something joyful with your afternoon cuppa, this traybake delivers.

And don’t worry—it’s super easy to make. No fancy techniques, no hard-to-find ingredients. Just a few simple steps and you’ll be biting into a sweet slice of childhood in no time.

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🛒 Ingredients You’ll Need

For the Cake:

• 325g unsalted butter, softened

• 325g caster sugar

• 5 large eggs

• 225g self-raising flour

• 100g ground almonds

• 1½ tsp baking powder

• 100ml semi-skimmed milk

• 2 tsp almond extract (optional, but so good)

For the Topping:

• 200g seedless raspberry jam

• 500g icing sugar

• ~100ml water (add gradually)

• A few drops pink food colouring (optional)

• Glacé cherries, halved (for decorating)

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👩‍🍳 Let’s Bake That Classic Traybake

Step 1: Preheat and Prep

Preheat your oven to 160°C (fan). Grease and line a traybake tin—about 30x23cm is perfect. Lining the tin will help you lift the cake out neatly for slicing later on.

Step 2: Cream the Butter & Sugar

In a large bowl, cream together the softened butter and caster sugar until the mixture is pale, light, and fluffy. This is key for getting that lovely soft sponge.

Step 3: Add the Eggs

Beat in the eggs one at a time, adding a spoonful of the flour with each to stop the batter from curdling. Trust me, this little trick makes a big difference!

Step 4: Fold in Dry Ingredients

Once all the eggs are in, gently fold in the rest of the self-raising flour, ground almonds, and baking powder. If you’re using almond extract, now’s the time to add it. It gives that classic Bakewell flavour you remember from the pudding trolley.

Step 5: Stir in the Milk

Add the milk and gently stir just until the batter is smooth and drops easily from the spoon. You’re aiming for a soft, spoonable consistency—not too runny, not too thick.

Step 6: Bake!

Pour the mixture into your prepared traybake tin, spreading it out evenly. Bake for 35–40 minutes, or until the sponge is golden, springy to the touch, and a skewer inserted in the centre comes out clean.

Let the cake cool completely in the tin before icing. This part is torture if you’re as impatient as me, but trust me—it’s worth the wait.

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Coming up in Part 2: Jam, Icing, Cherries & That Classic Bakewell Finish!
[Continue to Part 2 →]

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Part 2: Raspberry Jam, Pink Icing & the Sweetest Finishing Touches

Now comes the fun bit—turning that beautiful almond sponge into a full-on Bakewell traybake masterpiece. Jam, icing, and cherries… oh yes.

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🍓 Step 7: Jam Layer

Warm the raspberry jam just slightly. About 10 seconds in the microwave is all it takes to make it easier to spread. Then spoon it over your cooled cake, gently spreading it right to the edges with a palette knife or the back of a spoon.

💡 Tip: A thin, even layer is key—you don’t want it soaking into the sponge or being too thick under the icing.

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🎀 Step 8: Make the Icing

In a bowl, mix the icing sugar with water a little at a time until it’s thick but pourable. You’re aiming for that classic glossy finish—thick enough to set, but not so stiff it won’t spread.

Add a few drops of pink food colouring for that nostalgic school look. Mix well until the colour is even and bright but still pretty and pastel.

Now pour the icing over the jam layer and tilt the tin gently to spread it evenly. Work quickly before the icing starts to set!

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🍒 Step 9: Add the Cherries

While the icing is still soft, dot halved glacé cherries across the top. There’s no strict pattern here—just space them out nicely so each slice gets a cherry (or two, if you’re feeling generous!).

Let the icing set completely before slicing. It usually takes 30–40 minutes at room temperature.

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🍴 Serving & Storing Your Traybake

Once the icing is firm, slice your traybake into 12–15 squares. They’re the perfect balance of soft sponge, tangy jam, and sweet icing with just a bit of chew from the cherry on top. Every bite is so satisfying.

Store the slices in an airtight container at room temperature. They’ll keep beautifully for 3 days—though they rarely last that long around here.

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✨ Traybake Tips & Variations

• Frangipane-style sponge: Swap 50g of flour for extra ground almonds for a richer, more traditional flavour.

• No glacé cherries? Use fresh raspberries, flaked almonds, or even a drizzle of white chocolate for a modern twist.

• Want to make it gluten-free? Use a self-raising gluten-free flour blend and check that your baking powder and jam are GF-friendly.

• Don’t skip the almond extract if you love that true Bakewell flavour—it really brings the sponge to life.

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This isn’t just a traybake—it’s a slice of sweet school-day nostalgia, upgraded for your grown-up taste buds.

[Next up in Part 3: FAQs, Troubleshooting, and One Last Bite of Bakewell Bliss]

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Part 3: FAQs + Final Thoughts

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❓ Frequently Asked Questions

1. Can I use a different jam instead of raspberry?
Yes! Strawberry, cherry, or blackcurrant would all work. Just make sure it’s seedless for a smooth finish.

2. My icing is too runny—what should I do?
Add more icing sugar, a tablespoon at a time, until it thickens up. You want it to coat the back of a spoon and hold its shape.

3. Can I freeze the traybake?
You can freeze the un-iced sponge. Wrap it tightly and freeze for up to 2 months. Thaw completely before adding the jam and icing.

4. How do I stop the sponge from sinking?
Make sure your oven is fully preheated and don’t open the door too early. Also, mix the batter gently once the flour is added to avoid knocking out the air.

5. What size is a traybake tin?
A standard traybake tin is around 30x23cm (12×9 inches). You can scale the recipe for smaller or larger tins—just adjust the baking time accordingly.

6. Can I use margarine instead of butter?
You can, but real butter gives the best flavour and texture, especially in a sponge like this one.

7. Can I make this ahead of time?
Yes! It’s a great make-ahead bake. The icing helps keep it moist, and the flavours are even better the next day.

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🍒 Final Thoughts

This Cherry Bakewell School Dinner Traybake is everything you loved about those pink-iced slices from your childhood—only better, because you made it yourself. The combination of soft almond sponge, tart jam, and sweet icing hits every nostalgic note and makes this a firm favourite for parties, afternoon tea, or just a sweet moment with your coffee.

It’s easy, fun, and endlessly adaptable. Once you’ve made it once, you’ll find yourself coming back to this bake again and again. So go ahead—embrace your inner lunch lady (or lad), whip up this Bakewell beauty, and let the school dinner vibes roll.

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