Description
This Iced Cherry Bakewell Traybake Cake is a teatime classic made simple. A soft almond sponge is layered with raspberry jam, topped with sweet icing, and finished with iconic glacé cherries. Perfect for family gatherings, afternoon tea, or when you just need a nostalgic slice of something sweet.
Ingredients
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200g unsalted butter, softened
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200g caster sugar
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4 medium eggs
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100g ground almonds
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100g self-raising flour
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1 tsp almond extract
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150g raspberry jam
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250g icing sugar
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3–4 tbsp warm water
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8–12 glacé cherries, halved
Instructions
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Preheat oven to 160°C (fan) / 180°C (conventional). Line a 20x30cm rectangular tin with baking paper.
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Cream butter and sugar together until light and fluffy.
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Add eggs, one at a time, mixing well after each.
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Fold in ground almonds, flour, and almond extract until just combined.
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Spread half the mixture into the prepared tin.
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Gently spread raspberry jam on top, being careful not to mix it with the sponge.
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Top with remaining sponge mixture and smooth evenly.
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Bake for 35–40 minutes until golden and a skewer comes out clean. Cool completely in the tin.
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Mix icing sugar with warm water to make a thick but pourable icing.
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Spread icing over cooled cake and top with halved glacé cherries.
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Let set before slicing into 16 squares.
Notes
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Jam Variations: Swap raspberry for cherry, strawberry, or apricot.
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Extra Almond Flavor: Add a drop of almond extract to the icing.
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Storage: Keep in an airtight container for up to 4 days — it tastes even better the next day.
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Freezing: Freeze un-iced sponge for up to 3 months. Defrost and ice before serving.
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Serving Tip: Pairs perfectly with a hot cup of tea or coffee.
- Prep Time: 20 minutes
- Cooling & Icing Time: 45 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 per square