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.
Whenever I need to make something quick, I first look to see what remnants of leftover ingredients I have before I start to think about shopping for something else.
I always seem to find a container of Glace Cherries lurking at the back of my cupboard, I also had some ground Almond that needed using up. So it seemed the perfect reason to make some kind of Cherry and Almond Cake.
I always use the same sized traybake 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch, and this recipe makes 14 reasonably sized Cherry and Almond slices. TIP: If family and friends are about to pay you a visit, and you need to increase the portions, you can cut them into 28 bite side pieces making it easier to eat with a cup of tea in your hand.
Once baked, you can decorate with other leftover store cupboard staples, a white chocolate drizzle, and a handful of chopped Almonds. Other nuts and chocolate such as milk or dark chocolate will work just as well.
A Few Notes about Ingredients.
There are very few ingredients needed for this recipe all of which you will probably already have.
Flour - For this recipe I've used White Self Raising Flour
Sugar - Soft light brown sugar adds a light caramel flavour to the sponge which I think works very nice with ground almonds and cherries
Glace Cherries - Make sure you chop them into small pieces, I only had 80 grams in my cupboard. TIP: If you have more leftover Glace cherries, by all means, add more. Just remember to chop them well.
White Chocolate - You could use milk or plain chocolate if that's all you have.
Eggs - Medium sized and always at room temperature.
Ground Almonds - This adds texture and added moisture to this Cherry and Almond Traybake. But don't overdo it.
Almond Extract - This is to enhance the flavour of the Ground Almonds which doesn't really have much taste to it. Add a little more if you wish.
How to Make a Sponge Cake Traybake
First you need to switch the oven on. Make sure it's up to temperature before you bake your cake. All ovens are different, I always advise investing in an oven thermometer.
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. My butter was very soft, so it didn't take long to come together using a silicone spatula.
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 using a spatula of the back of a spoon.
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.
Make a Simple Chocolate Drizzle
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 and Almond 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.
Other recipes with Glace Cherries
There are many ways you can bake with Glace Cherries. These recipes are fun to make and taste delicious.
- Cherry and Almond Flavoured Melting Moments
- Cherry and Coconut Cake
- Cherry, Oat and White Chocolate Cookie Bars
Keen to Bake More?
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Cherry and Almond Traybake
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 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 teaspoon Almond Extract
- 80 g glace cherries roughly chopped
Topping
- 70 g White chocolate
- 20 g chopped Almonds
Instructions
- 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.
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