Cherry Bakewell traybake recipe
 Enjoy the classic flavours of cherry and almond in this easy-to-make traybake that kids and adults alike will love. 500g/1lb 2oz sweet shortcrust pastry10 tbsp good-quality strawberry jam200g/7oz unsalted butter, softened200g/7oz caster sugar4 medium free-range eggs100g/3½oz ground almonds1 tsp almond extract1 lemon, zest only100g/3½oz self-raising flour, plus extra to dust 30 glacé cherries, roughly chopped300g/10½oz icing sugar, plus extra for dusting40g/1½oz flaked almonds, toasted 500g/1lb 2oz sweet shortcrust pastry 10 tbsp good-quality strawberry jam 200g/7oz unsalted butter, softened 200g/7oz caster sugar 4 medium free-range eggs 100g/3½oz ground almonds 1 tsp almond extract 1 lemon, zest only 100g/3½oz self-raising flour, plus extra to dust 30 glacé cherries, roughly chopped 300g/10½oz icing sugar, plus extra for dusting 40g/1½oz flaked almonds, toasted Method Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper.Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray.Spread the jam over the base generously. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one.Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them.Bake for 40 minutes or so, then allow to cool.Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper. Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray. Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray. Spread the jam over the base generously. Spread the jam over the base generously. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one. Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them. Bake for 40 minutes or so, then allow to cool. Bake for 40 minutes or so, then allow to cool. Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve. Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve.