Cherry Bakewell traybake
Almond sponge over a layer of raspberry jam, finished with white icing and a glace cherry.
- Time1 hr
- LevelEasy
- Costabout £0.52 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 by 30 cm tin.
- 2
Beat the butter and sugar until pale. Beat in the eggs one at a time.
- 3
Fold in the flour, ground almonds, almond extract and milk.
- 4
Spread half the batter into the tin. Dot with the jam, then cover with the remaining batter, spreading gently.
- 5
Bake for 30 minutes, until golden.
30 min - 6
Cool fully. Mix the icing sugar with 2 to 3 tbsp water to a thick icing. Spread over the cake, press in the cherries in rows and cut into 12 so each has one.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.