Cherry And Almond Traybake Recipes

CHERRY AND ALMOND TRAYBAKE

Cherry and Almond Traybake image

This Cherry and Almond Traybake is very easy to make. A butter and ground almond sponge cake with speckles of chopped Glace Cherries, using up storecupboard leftovers. Topped with a drizzle of white chocolate and a scattering of chopped Almonds completes the dessert.

Provided by Lynn Hill

Categories Dessert

Time 45m

Number Of Ingredients 9

Ingredients

200 g soft light brown sugar
200 g butter softened
3 medium eggs (lightly beaten)
150 g Self raising flour
80 g Ground Almond
½ teaspoons Almond Extract
80 g glace cherries (roughly chopped)
70 g White chocolate
20 g chopped Almonds

Steps:

Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper.
Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
Add the eggs one at a time adding a little flour between each one to help prevent curdling. Mix until well combined.
Add the remaining flour, ground Almonds, Almond Extract and chopped cherries. Mix until well combined.
Pour the cake mixture evenly into the prepared baking tin.
Bake in the centre of the oven for 25 - 30 mins. Or until baked with a nice golden colour. To ensure that it is baked, test the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool a little before turning out on a wire rack to cool completely.
Melt the chocolate in a small heatproof bowl over a pan of simmering water. Take off the heat and leave to cool a little, then pour into a small piping bag, this will make it much easier to drizzle the chocolate evenly over the Cherry Traybake.
When the cake has almost cooled completely, drizzle the white chocolate over the cake and scatter with chopped Almonds. Leave to set and cool completely before cutting into slices.

Nutrition Facts : Calories 294 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 124 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

MORELLO CHERRY & ALMOND TRAYBAKE

Morello cherry & almond traybake image

This fruity cake uses ground rice and almond extract for a cheaper bake - perfect for a cake sale or as a teatime treat

Provided by Nancy Birtwhistle

Categories Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 24

Number Of Ingredients 15

Ingredients

300g butter , softened, plus extra for greasing
300g golden caster sugar
375g self-raising flour , plus extra for dusting
zest 1 lemon (save the juice for the icing)
85g ground rice or ground almonds
4 eggs , lightly beaten
25g marzipan , chilled until firm, then grated
2 tsp almond extract
1 tsp baking powder
3 tbsp whole milk
200g morello glacé cherries , washed, dried and quartered
500g fondant icing sugar
juice 1 lemon (from the lemon above)
50g marzipan
red and green food colouring gels (we used Dr Oetker)

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line a large square traybake tin, about 28 x 28cm, with baking parchment. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula. Spoon the mixture into the prepared tin and bake for 30-35 mins until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fairly fluid icing. Transfer 3 tbsp of the icing to a small bowl and set aside. Spoon the remaining icing over the cooled cake - it should be liquid enough to level itself out; if not, use a knife to smooth it. Knead the marzipan to soften it, then incorporate enough red food colouring to turn it bright red. Roll into 48 cherry balls.
When the icing is almost set, place 2 balls directly next to each other on the icing, in rows of 4, with enough space between each to cut 24 equal pieces. Colour the reserved icing with green food colouring, then transfer to a piping bag fitted with a very fine nozzle, or simply snip off the end, and pipe cherry stalks next to the marzipan balls. When all the icing is completely set, take the cake out of the tin and cut into 24 pieces.

Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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