Name: Cherry Bakewell Traybake Cake – A Classic British Bake with Jam, Almonds & Cherries
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: Unsalted butter – 225g, softened; Caster sugar – 225g; Free-range eggs – 4, medium; Self-raising flour – 225g, sifted; Ground almonds – 100g; Almond extract – 1 tsp; Raspberry jam – 4 tbsp; Icing sugar – 300g, sifted; Water – 3–4 tbsp (for icing); Glacé cherries – 12, whole or halved; Pink food colouring – a few drops (optional, for marbled effect)

Description

This Cherry Bakewell Traybake Cake brings together all the nostalgic flavours of a British favourite in one easy bake. With a soft almond sponge rippled with fruity jam, topped with smooth icing and a cherry on every slice, it’s the perfect cake to share with friends, bring to a gathering, or enjoy with a cup of tea. Simple, delicious, and guaranteed to please!

Ingredients

Unsalted butter – 225g, softened
Caster sugar – 225g
Free-range eggs – 4, medium
Self-raising flour – 225g, sifted
Ground almonds – 100g
Almond extract – 1 tsp
Raspberry jam – 4 tbsp
Icing sugar – 300g, sifted
Water – 3–4 tbsp (for icing)
Glacé cherries – 12, whole or halved
Pink food colouring – a few drops (optional, for marbled effect)

Instructions

Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 20cm x 30cm traybake tin with baking paper.
Cream the softened butter and caster sugar together until light and fluffy.
Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
Gently fold in the remaining flour, ground almonds, and almond extract until smooth.
Spoon the batter into the prepared tin, spreading evenly.
Dot the raspberry jam over the top and swirl lightly with a knife for a ripple effect.
Bake for 35–40 minutes, until golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool completely in the tin before icing.
For the icing: mix the icing sugar with enough water to make a thick, spreadable icing.
Spread evenly over the cooled cake. Add a few drops of pink food colouring and swirl for a marbled look, if desired.
Top each slice with a glacé cherry, pressing gently into the icing.
Once set, cut into 12 generous squares and enjoy.

Notes

Always let the sponge cool completely before icing to avoid melting and mess.
Add a touch of almond extract to the icing for an extra flavour boost.
Raspberry jam is traditional, but strawberry, cherry, or apricot jam all work beautifully.
Freeze the un-iced sponge for up to 1 month. Defrost, then ice before serving.
For a rustic finish, replace cherries with toasted flaked almonds.

Prep Time: 20 minutes
Cook Time: 40 minutes