Cherry bakewell traybake….
Makes 9 generous slices/12 smaller.
- 20cmx 20cm baking tin
- baking paper
- electric mixer
- 225g Butter (unsalted and softened)
- 225g caster sugar
- 280g self raising flour (plus a little extra for coating the cherries)
- 2tsp lemon juice
- 1/2 a lemon’s zest
- 70g ground almonds
- a heaped tbsp dessicated coconut
- 2 1/2 tsp almond extract (plus a few extra drops for the icing)
- 3 large eggs
- 1 tsp baking powder
- 4tbsp milk
- 125g of fresh chopped cherries
- 30g grated marzipan
- 2 tbsp cherry jam (other berry jam will also work)
- 450g icing sugar
- 30g marzipan
- few drops green food colouring
- few drops red food colouring
- Line a square deep tin (I used one 20cm by 20cm )with baking paper.
- Heat the oven to 180 degrees
- Place the eggs, sugar, butter, flour, dessicated coconut, grated marzipan, ground almonds, baking powder, almond extract, milk, jam and lemon juice and zest in a large bowl.
- Mix roughly with a wooden spoon then beat with an electric mixer until fully combined and smooth.
- Sprinkle the cherries with a little flour, and toss until coated fully. Add to the large bowl and stir through gently.
- Pour the mixture into the prepared tin and bake for 20 minutes on the middle shelf. When the 20 minutes is up, cover the top of the cake with tin foil to stop it from burning before the cake is cooked through. Allow another 10-20 minutes from this point depending on your tin dimensions and depth. Mine took 35 minutes.
- Cool in the tin for 10 mins before moving to a cooling rack.
- Add a few drops of almond extract and a little water at a time to the icing sugar. Mix well, adding just enough water so that the icing is of a thick but spreadable consistency. Spread over the cake when cool.
- Roll the marzipan between your fingers until soft. set aside about 1/4 of the marzipan for the cherry stalks.
- With the remainder, add some red drops of colour until bright. You may need to dust a little icing sugar over the marzipan if it becomes too moist. Roll into 18 balls of equal size.
- Add some green colouring to the set aside marzipan and roll into long sausage shapes. Roll with one finger to create thin string like lengths. Chop into pieces approximately 8cm long. pinch at the half way point to make a twin stalk shape. Allow to harden a little before placing onto the cake.