I love baking traybakes. They’re so useful as a little goes a long way if you need to bake for a coffee morning or a bake sale. They’re great for when I have to do my turn for WI supper as they can easily be cut up into little fingers or squares so that everyone gets to have a little taste.
When I was thinking about what to bake from Mary Berry’s Baking Bible for this month’s Cooking The Books Challenge it was difficult to choose what to make out of the Traybakes and Flapjacks chapter. All of the recipes looked so yummy but yet I wanted to try one I’d not baked before. I had lots of Glace Cherries and some almonds in my baking stash so it had to be the Cherry And Almond Traybake. Mary says “in season you can use fresh, stoned cherries instead of glace” but with it being April it had to be the glace option.
My daughter and her friend who were helping me in the kitchen on this day were on washing, drying and quartering the cherries duty. I explained this would help them not to sink to the bottom of the cake but usually I toss them in a tablespoon of flour as well. Mary doesn’t mention this in the recipe so I didn’t do it.
All the other ingredients (self raising flour, baking powder, softened butter, caster sugar, the grated rind of two lemons, ground almonds and five large eggs) were weighed and measured out into a large mixing bowl. The mixture was then mixed thoroughly with my hand held mixer. The glace cherries were then folded in carefully.
I was pleased with the way the traybake turned out although many of the cherries had sunk to the bottom. The traybake got nice compliments from some of the WI ladies and there were a few pieces left to take home.
Love Sam xx