Morello cherry & almond traybake

Morello cherry & almond traybake

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(2 ratings)

Prep: 40 mins Cook: 35 mins

More effort

Cuts into 24
This fruity cake uses ground rice and almond extract for a cheaper bake - perfect for a cake sale or as a teatime treat

Nutrition and extra info

  • without icing and decoration

Nutrition: per piece

  • kcal334
  • fat14g
  • saturates7g
  • carbs48g
  • sugars36g
  • fibre1g
  • protein4g
  • salt0.4g
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Ingredients

  • 300g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g golden caster sugar
  • 375g self-raising flour, plus extra for dusting
  • zest 1 lemon (save the juice for the icing)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g ground rice or ground almonds
  • 4 eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g marzipan, chilled until firm, then grated
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 2 tsp almond extract
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g morello glacé cherries, washed, dried and quartered

For the icing and decoration

  • 500g fondant icing sugar
  • juice 1 lemon (from the lemon above)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g marzipan
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • red and green food colouring gels (we used Dr Oetker)

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a large square traybake tin, about 28 x 28cm, with baking parchment. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula. 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.

  2. To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fairly fluid icing. Transfer 3 tbsp of the icing to a small bowl and set aside. Spoon the remaining icing over the cooled cake – it should be liquid enough to level itself out; if not, use a knife to smooth it. Knead the marzipan to soften it, then incorporate enough red food colouring to turn it bright red. Roll into 48 cherry balls.

  3. When the icing is almost set, place 2 balls directly next to each other on the icing, in rows of 4, with enough space between each to cut 24 equal pieces. Colour the reserved icing with green food colouring, then transfer to a piping bag fitted with a very fine nozzle, or simply snip off the end, and pipe cherry stalks next to the marzipan balls. When all the icing is completely set, take the cake out of the tin and cut into 24 pieces.

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Comments, questions and tips

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kenspeckle
2nd Aug, 2015
3.8
Straightforward to make. Have just tried a piece and it has a nice soft crumb and good flavour, but seems a little dry. Maybe because it was a corner? Will be interesting to see how well it keeps. I iced it with fondant icing as I had a piece needing used up - just brushed the cake with a little apricot jam to stick it on with. Worked fine.
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