Cherry Bakewell Tray Bake

Hello all! I am popping in today to share with you a recipe for my yummy Cherry Bakewell Tray Bake, which I road tested on my colleagues just this morning and it has gone down a treat! Its so fragrant and lovely!

I used a 9x13ins brownie tin (thats roughly 23x33cm)


3 Large Eggs

200g Baking Spread (I used Stork)

150g Self Raising Flour

75g Ground Almonds

200g Golden Caster

50g Glace Cherries

A little Icing Sugar For Dusting

50g Icing Sugar for Icing

A Few Drops of Almond Extract

A Splash of Milk


Preheat the oven to gas mark 6.

In a large bowl, combine the sugar and baking spread followed by the eggs to form a runny batter.

Then sift in the flour, followed by the ground almonds and mix until smooth.

Roughly chop the cherries and dust them with icing sugar. This just stops them from sticking together and sinking straight to the bottom of the cake tin. Stie them into the cake mix.

Pour the mix into a greased tray bake tin and bake for 25 to 30 Minutes or until a pick placed into the center of the cake comes out clean. 

To make the Icing, whisk together the icing sugar, a couple of drops of almond extract and a splash of milk. Add the milk a very small amount at a time until the desired consistency is acheived. It should be thick enough that it does not run straight off the cake.

Et Voila! Now make yourself a cup of tea and enjoy the fruits of your labour! 

5 thoughts on “Cherry Bakewell Tray Bake

  1. Pingback: A Year in Recipes (2017 Edition) | Kick Arse Crochet

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