This recipe was given to me by the lovely Mel Green. She makes it as a cake but I have converted it to a traybake (because it’s easier to pack into lunch boxes!)
185g Butter (at room temp)
300g S.R. Flour
2 Tbsp Ground Almonds
200g Glace Cherries, Halved
- Preheat oven 190C (170C for Fan)
- Combine all ingredients, except cherries, until smooth and lighter in colour. Stir in Cherries.
- Tip into Medium Bar Pan, and spread out evenly. Bake for 35 mins or until cake tester comes out clean
- Eat and enjoy!!
Mel’s instruction for a 20cm tin are as follows: 180C for 1 hour (or for fan oven 160C for 40 mins uncovered then 30-40 mins covered with foil). If you have a Stoneware Mini Baker you could try using that (obviously you wouldn’t need to use any foil as baking in the stone will stop the cake drying out)