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Cherry mallow traybake

Cherry mallow traybake

A star rating of 3.3 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Cuts into 15 squares

Sarah Cook's cute cakes are easy, cheap and, most importantly, fun to make

  • Freezable (Freeze un-iced sponge only)
Nutrition: per serving
HighlightNutrientUnit
kcal383
fat16g
saturates9g
carbs58g
sugars40g
fibre1g
protein5g
low insalt0.52g
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Ingredients

  • 250g pack butter , softened
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150ml pot natural yogurt
  • 1 tsp vanilla extract
  • 85g red glacé cherry , chopped
  • 50g white marshmallow , snipped into small chunks

To decorate

  • 250g white marshmallow
  • 5 tbsp milk
  • 8 red glacé cherries , halved

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking or roasting tin with baking parchment. Beat together the butter, flour, sugar, baking powder, eggs, yogurt and vanilla. Stir in the chopped cherries and snipped marshmallows. Scrape into the tin and bake for 25-35 mins until a skewer poked in comes out clean. Cool.

  • STEP 2

    To decorate, put the marshmallows into a pan with the milk and gently melt, stirring. Scrape into a bowl and cool, stirring occasionally, until thick enough to spread. Spread over the cake, dot over the halved cherries and slice into 15 squares.

Recipe from Good Food magazine, March 2011

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Overall rating

A star rating of 3.3 out of 5.19 ratings
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