Cherry Bakewell Traybake

How to Create a Cherry Bakewell Traybake – Detailed Instructions

Comprehensive, easy-to-follow guidelines and measurements can be found in the recipe card at the end of this article.

Step One

Grease and line a deep baking dish. Mine measures 25cm x 20cm and has a depth of 3cm.

Lining isn’t entirely essential, but I often worry about things sticking. I line everything!

Step Two

Preheat the oven to 180 degrees Celsius.

Step Three

Ensure the pastry fits the tin, covering the base and sides. If it doesn’t, roll out a bit more. Dust the surface lightly with flour if necessary.

Step Four

Press the pastry into the sides and corners of the tin, allowing a little to hang over.

I do not blind bake. To be honest, I hardly ever do.

It’s a thin layer of pastry and a gradual bake. I’ve never faced an issue with it not being crisp and golden. You can blind bake with baking beans if that’s your usual practice or opt to blind bake next time if your base turns out soggy.

Step Five

Spread the jam evenly.

Step Six

Set aside.

Step Seven

In a large mixing bowl, whisk the margarine and butter together.

Step Eight

Incorporate the eggs and almond extract, and whisk them in.

Step Nine

Whisk in the flour and ground almonds. It has such a lovely aroma!

Step Ten

Pour over the jam and spread it out evenly.

Trim the pastry to ensure it looks tidy but remains taller than the sponge. The pastry will contract while baking, and the sponge will rise, so you want to make them fit closely together.

Step Eleven

Bake for 40 minutes.

Step Twelve

When there are 5 minutes left, place the almonds on a baking tray and roast them in the oven until lightly toasted. This step is optional, but it adds a nice touch!

Step Thirteen

Take out the almonds and cake from the oven and allow them to cool in the tins.

Step Fourteen

Combine the icing sugar with a small amount of water, adding more as needed, until the consistency is thick yet pourable.

Add small amounts at a time, incorporating another tablespoon if necessary.

Step Fifteen

Pour the mixture onto the cooled cake still in the tin and spread it evenly.

Step Sixteen

Press the cherries in and sprinkle the almonds over the top.

Step Seventeen

Allow to set before gently removing from the tin, peeling away the paper, and cutting into slices. I like to chill mine in the fridge for a bit.