Cherry and Almond Tray Bake
- Preparation time: 15 minutes
- Cooking time: 30-35 minutes
- Serves: 24 slices
For the filling
For the icing
Heat oven to 180C/160C fan/gas 4.
Grease and line a 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 fluid icing. Spoon the remaining icing over the cooled cake – it should be liquid enough to level itself out; if not, use a palette knife to smooth it.
Cut into squares and garnish with glace cherry quarters and toasted flaked almonds.