A quick and easy butter cake, low in height but generously topped with juicy cherries, baked in a tart tin. You can use any type of cherries – fresh, bottled, canned or frozen (thawed). Just make sure they’re thoroughly drained before using. It’s an easy-going sort of bake – perfect for a relaxed weekend afternoon. 🙂 And most importantly, it’s absolutely delicious!
Ingredients for cherry and almond traybake:
- 125 g butter, softened
- 135 g caster sugar
- 2 large eggs
- 2 teaspoons almond extract
- 200 g plain flour
- 1 teaspoon baking powder
- 80 ml sour cream
- 400 g cherries, pitted
- 100 g flaked almonds
To finish:
- icing sugar, for dusting
All the ingredients should be at room temperature.
Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the almond extract. Sift the flour and baking powder directly into the bowl, add the sour cream, and gently fold everything together with a spatula until just combined.
Grease and flour a 30 × 20 cm tart tin (or a similar baking tin). Spread the batter evenly into the tin. Arrange the cherries over the top and sprinkle with the flaked almonds.
Bake at 170°C for about 50 – 55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving.
Enjoy!
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