Cherry and almond tray bake | Recipes

A lovely tray bake that pairs perfectly with your favourite brew.

Cherry and Almond Tray Bake

  • Preparation time: 15 minutes
  • Cooking time: 30-35 minutes
  • Serves: 24 slices
Cherry and almond tray bake


For the filling

  • 300g butter
  • 300g caster sugar
  • 375g self raising flour
  • 1 lemon, zest & juice
  • 85g ground almonds
  • 4 free range eggs, lightly beaten
  • 25g marzipan, chilled & grated
  • 2 tsp almond extract
  • 1 tsp baking powder
  • 3 tbsp whole milk
  • 200g glacé cherries, quartered. Reserve 8 for decoration
  • flaked toasted almonds

For the icing

  • Fondant icing sugar
  • Juice of 1 lemon

How to prepare cherry and almond tray bake

  1. Heat oven to 180C/160C fan/gas 4.

  2. Grease and line a square traybake tin, about 28 x 28cm, with baking parchment.

  3. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined.

  4. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula.

  5. 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.

  6. 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.

  7. Cut into squares and garnish with glace cherry quarters and toasted flaked almonds.