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Seasonal Cherry and Almond Traybake by Ren Behan

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

Ingredients
  

  • 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

Instructions
 

  • 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.