Cherry And Almond Traybake Food

CHERRY AND ALMOND TRAYBAKE

Steps:

• Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper.
• Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
• Add the eggs one at a time adding a little flour between each one to help prevent curdling. Mix until well combined.
• Add the remaining flour, ground Almonds, Almond Extract and chopped cherries. Mix until well combined.
• Pour the cake mixture evenly into the prepared baking tin.
• Bake in the centre of the oven for 25 - 30 mins. Or until baked with a nice golden colour. To ensure that it is baked, test the centre of the cake with a skewer until it comes out clean.
• Leave in the tin to cool a little before turning out on a wire rack to cool completely.
• Melt the chocolate in a small heatproof bowl over a pan of simmering water. Take off the heat and leave to cool a little, then pour into a small piping bag, this will make it much easier to drizzle the chocolate evenly over the Cherry Traybake.
• When the cake has almost cooled completely, drizzle the white chocolate over the cake and scatter with chopped Almonds. Leave to set and cool completely before cutting into slices.

MORELLO CHERRY & ALMOND TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a large square traybake tin, about 28 x 28cm, with baking parchment. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula. Spoon the mixture into the prepared tin and bake for 30-35 mins until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
• To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fairly fluid icing. Transfer 3 tbsp of the icing to a small bowl and set aside. Spoon the remaining icing over the cooled cake - it should be liquid enough to level itself out; if not, use a knife to smooth it. Knead the marzipan to soften it, then incorporate enough red food colouring to turn it bright red. Roll into 48 cherry balls.
• When the icing is almost set, place 2 balls directly next to each other on the icing, in rows of 4, with enough space between each to cut 24 equal pieces. Colour the reserved icing with green food colouring, then transfer to a piping bag fitted with a very fine nozzle, or simply snip off the end, and pipe cherry stalks next to the marzipan balls. When all the icing is completely set, take the cake out of the tin and cut into 24 pieces.

CHERRY AND ALMOND TRAYBAKE

Steps:

• Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Measure all the remaining cake ingredients, except the flaked almonds, into a large bowl and beat for 1 minute to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin and sprinkle over the flaked almonds. Bake in the pre-heated oven for about 40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into pieces.