Seasonal Cherry and Almond Traybake

I love English cherries and I have just started to see some becoming available. I also have a fail-safe recipe for a traybake, given to me by my mother, which is so adaptable that it’s the only traybake recipe you’ll ever need. This recipe uses a glass of very mild oil, such as vegetable oil or a light olive oil instead of butter, which keeps the bake really moist and lots of eggs. It also just keeps on getting better each day and keeps well for up to five days, though I guarantee it won’t last that long. A little while ago I shared a recipe for an Easy Rhubarb Traybake, essentially the same recipe, but this time I used fresh, seasonal cherries (halved and pitted) and just scattered over the batter. I also wanted to flavour it with almond, so used some almond essence and added 50 grams of ground almonds, too. As mentioned before, you can pretty much scatter and stone fruit over the top or some lightly stewed apples, in which case, replace the almond essence and sprinkle in a teaspoon of cinnamon. 

I’m also very excited about the fact that some of my recipes and photographs are being used away from my blog now! This cherry and almond traybake appears in The Jewish Chronicle this week, which is available at the supermarket and online. It’s kind of funny as I actually don’t have any Jewish heritage, but my recipes do have a seasonal angel, which the food editor very much likes and also I am learning how to adapt recipes to specific dietary requirements.  I think it is fascinating to celebrate and learn about other food cultures, which I am able to do, and particularly enjoy doing, through food.

Keep an eye out too for another of my Polish inheritance recipes appearing in Delicious Magazine in the September issue…more news about that shortly!

Seasonal Cherry and Almond Traybake by Ren Behan

Ren Behan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 225 g caster sugar
  • 4 large free range eggs
  • 240 ml mild light olive oil or vegetable oil
  • 1 tsp almond extract/essence
  • Zest of an orange or lemon
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 40 g ground almonds
  • 250 g or a punnet of fresh cherries pitted, sliced in half
  • Icing sugar to dust and serve


  • Pre-heat your oven to 180°C. Line a square baking tin or tray (approx 20 x 20 x 5cm) with baking paper.
  • Beat the caster sugar and eggs together for five minutes, until pale and creamy.
  • Slowly pour in the oil and beat again. Add the almond extract and mix in well.
  • Grate in the zest of one lemon or orange.
  • Sift the flour and baking powder into the mixture and carefully mix (with a metal spoon, not mixer) until it is all combined.
  • Add in the ground almonds and carefully mix again. Pour in the cake batter. Scatter the halved cherries over the top and push down, leaving some of the cherries visible.
  • Bake in the pre-heated oven for 40-45 minutes, or until a toothpick comes out clean.
  • Dust with the icing sugar and cut into squares or slices. Serve warm or cool. Keeps well in a tin for up to five days.

I’m seding this recipe across to Simple and in Season, this month hosted by Fleur over at Homemade by Fleur.

I’m also linking it up to Tea Time Treats, hosted alternately by Karen at Lavender and Lovage and Katie at What Kate Baked. This month the theme is ‘cake stall cakes’ and this one always goes down well!

What seasonal treats have you been cooking up?

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  1. Cherries are my absolute favourite fruit, I’m going to go and get some before I can’t find them any more! Have you done this recipe with any other fruit? I hope you’ll take a look at some of my recipes too x

    1. Ren Behan says:

      Yes apples or pears would work well or even apricots.

  2. Hi – I made the apple version of this tray bake on Sunday. Absolute amazing success. Cakes and I dont usually get on very well, but this one worked out first time despite the fact I only have the power of my biceps and a whisk to get the mixture light & fluffy! I have had great reviews from friends & family so thank you very much! I subscribe to Delicious Magazine so will keep an eye out for your recipes.

  3. Cherries and almonds a perfect flavour combination. I have a bag of ground almonds staring at me from the kitchen cupboard everytime I open it so now I have a purpose for them. Thank you for this recipe, will definitely be making this soon!

    1. Lovely Camilla, a great way to put those ground almonds to use, and any fruit you have to hand really x

  4. Congratulations on being in print! I am sure this is only the start of something much bigger for you, and deservedly so. And, of course, love this extra take on your Mum’s traybake template. The rhubarb recipe was amazing

    1. Thank you Kellie, that is so kind. Hope you get to try this one, too x

  5. Ren your photos are just beautiful .. and the recipe is lovely .. as always I am salivating!

    1. Thank you Vanessa, my very favourite is to make it with Victoria Plums x

  6. a gorgeous looking recipe and congratulations on your beyond blog work coming to fruition! x

    1. Thank you Nazima, the best bit is getting you know all of you lovely like-minded crazy-about-food-too bloggers!

  7. Congratulations Ren, it’s such good news to hear of your progress and getting published is a great step. Your traybake looks delicious and adding ground almonds always helps I find. Must see if I can find some cherries.

    1. Thank you Choclette, I am sure you could grate some chocolate into it or even add a few chocolate chips…mmmmn!!!

  8. HI, I’m visiting through Tea Time Treats. What a lovely tray bake. I can imagine myself having a few slices of those cherry filled cakes.

    1. Hi Mich, you are very welcome. Thanks for stopping by, glad it has inspired! x

  9. This looks delicious Ren! Cherry and almond is such a lovely combination, I think I shall be making this soon.

    Huge congratulations on your recipes being published, very well deserved! x

    1. Thank you Sian! Very kind of you to say xxx

  10. wow, i’m not surprised your photo’s are being used elsewhere, they are spectacular… and as this Jew knows, the way to a mans heart is through his stomach, via his eyes so you’re on to a winner. I have six secret cherry trees hidden along one of the leafy lanes here in belleau and I noticed yesterday that the cherries have about 2 or 3 weeks to go before perfection!… I cannot wait. Lovely to have another recipe to make something with the hoard!

    1. Ah thank you Dom! Always so kind and complimentary. Its a work in progress but I like that. Wow, six cherry trees, you’re a lucky boy. You can definitely make this then! Thanks for your support on the Jewish Chron front!

  11. This looks gorgeous – cherries are not in season over here I wonder if tinned morello cherries would suffice – they ae so colourful.

    1. Yes they would, I would just drain them then reserve the syrup perhaps just to drizzle over the cake or fold it into some whipped cream….yum!

  12. I made the cherry and almond tray bake and its delicious.
    I shall be making this often.
    Thank you

    1. Thank you so much Daisy x

  13. Having made your rhubarb traybake and thinking it was pretty scrummy, I’m certain that this will be just as delicious. I will of course have to try this as well as I love cherries and think the almond is perfect. It’s a great entry for Simple and in Season. x

    1. Aah thanks Fleur, its a great basic recipe and so adaptable to what’s in season. Hope you are having fun hosting and are seeing the entries come flooding in!

  14. wow these look amazing!! congratulations on getting your pictures in print. Cant wait for sep delicious magazine 🙂

    1. Thanks Ros! Have a happy weekend xxx

  15. Delicious! I love using olive oil in cakes, also love cherries too. This looks fabulous. Congratulations on your recipes and photots being published!

    1. Thanks Jayne, I think my mum uses corn oil, or vegetable oil, but a very light olive oil is my preference! x

  16. What a delectable tray bake, I’m definately going to bake it as soon as I get some more cherries.

    Congratulations on your recipes being published, that’s wonderful to hear and well deserved as they always work so well.

    Have you got Claudia Roden’s The Book of Jewish Food? It’s superbly written and would be a great resource for you to refer to.

    1. Thanks Jude! Actually, I only have Claudia Roden’s Arabesque, but I have heard of her Jewish book and her latest book on Spain is also on my list. Isn’t she a remarkable woman? I will have to have a Roden spree! Thanks for the recommendation x

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