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Almond & Cherry Bakewell Traybake
60% authentic · British
A modern, shareable twist on the Bakewell Tart, baked in a rectangular tray. It features a shortbread base, a layer of cherry jam, and a moist almond sponge, topped with flaked almonds.
Ingredients
- All-purpose flour200g
- Unsalted butter, cold and cubed100g
- Caster sugar50g
- Egg yolk1
- Cold water1-2 tbsp
- Saltpinch
- Cherry jam200g
- Ground almonds150g
- Unsalted butter, softened100g
- Caster sugar100g
- Eggs2
- Almond extract1 tsp
- Flaked almonds, for topping50g
Steps
- 1
For the base: Combine flour, cold butter, sugar, and salt. Rub until crumbly. Add egg yolk and water to form a dough. Press into a greased 20x30cm baking tin.
- 2
Bake the base at 180°C (160°C fan/Gas Mark 4) for 15 minutes until lightly golden. Remove from oven.
- 3
For the sponge: Cream softened butter and sugar. Beat in eggs one by one, then add ground almonds and almond extract.
- 4
Spread cherry jam evenly over the baked base.
- 5
Pour the almond sponge mixture over the jam and spread evenly.
- 6
Sprinkle the flaked almonds over the top.
- 7
Bake for 30-35 minutes, or until golden brown and a skewer inserted comes out clean. Let cool completely in the tin before cutting into squares.
- 8
Serve as is or with a dollop of cream.
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