Cherry and Almond Cake/ Traybake

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!)

Ingredients
185g Butter (at room temp)
165g Sugar
3 Eggs
300g S.R. Flour
2 Tbsp Ground Almonds
60ml Milk
200g Glace Cherries, Halved

Method

  • 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)

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Filed under Almonds, Batter Bowl, Eggs, Medium Bar Pan, Other, Stoneware

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