Enjoy the sweet, nutty flavour of a classic Cherry Bakewell in a soft, easy-to-make traybake. With a light almond sponge, sweet cherry jam, and a layer of icing, it’s perfect for sharing with friends or treating yourself with a cuppa.
Bakewell is one of my favourite flavours. Sweet, nutty and just totally delicious. I favour cherry, but I know a lot of people go for raspberry.
Until recently, I’d only ever had store-bought bakewell slices or little individual ones.
This Bakewell traybake is so much better!
Big slices are so satisfying, delicious, and the perfect treat.
This Cherry Bakewell cake is perfect because:
- It’s an easy Cherry Bakewell traybake recipe.
- The layers are just right, with a lovely thick sponge that barely fits in my mouth.
- It’s great if you fancy a change.
- To make a statement, you can cut into huge slices, like mine, but little squares are good too.
- It’s easier than it looks, and great for impressing people.
Ingredients For Cherry Bakewell Traybake
When I make this easy cherry Bakewell traybake, I use:
Ready Rolled Shortcrust Pastry – You can also roll out a block or make your own pastry.
Cherry Jam
Margarine – Or room temperature butter.
Caster Sugar
Eggs
Almond Extract
Crushed Almonds – I’ve seen recipes that use a 50/50 almond-to-flour split. This is too much for me, but you can try it.
Self-Raising Flour – If you’ve only got plain flour, add a teaspoon of baking powder.
Icing Sugar – You’ll just mix this with water
Glacé Cherries
Flaked Almonds – Totally optional, but look cool and add a nice texture.
You’ll Also Need
I use:
- Large mixing bowl
- Electric whisk
- Brownie tin (25×20)
- Reusable baking paper (parchment paper)
- Rolling pin
How to Make a Cherry Bakewell Traybake – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Grease and line a deep baking tray. Mine is 25cm x 20cm and 3cm deep.
Lining isn’t absolutely necessary, but I’m always scared of things getting stuck. I line everything!
Step Two
Preheat the oven to 180 degrees C.
Step Three
Make sure the pastry fits the tin, filling the bottom and sides. If not, roll out a little more. Use a little flour to dust the surface if you need to.
Step Four
Press the pastry into the sides and corners of the tin, leaving a little hanging over.
I don’t blind bake. If I’m honest, I rarely do.
It’s a thin layer of pastry and a slow bake. I’ve never had an issue with it not being crisp and golden. You can blind bake with baking beans if you usually do, or blind bake next time if your bottom is soggy.
Step Five
Add the jam and spread.
Step Six
Set to one side.
Step Seven
In a large mixing bowl, whisk the margarine and butter.
Step Eight
Add the eggs and almond extract, and whisk in.
Step Nine
Whisk in the flour and ground almonds. It smells so good!
Step Ten
Pour over the jam and spread evenly.
Trim the pastry so that it’s nice and neat but still higher than the sponge. The pastry will shrink as it bakes, and the sponge will rise, so you want to help get them close together.
Step Eleven
Bake for 40 minutes.
Step Twelve
When 5 minutes are remaining, spread the almonds on a baking sheet and add them to the oven to lightly toast. This is optional, but a nice touch!
Step Thirteen
Remove the almonds and cake from the oven and cool in the tins.
Step Fourteen
Mix the icing sugar with a small amount of water, adding more if needed, until the mixture is thick but pourable.
Add little bits at a time, adding another tbsp if needed.
Step Fifteen
Pour onto the cooled cake, still in the tin and spread evenly.
Step Sixteen
Press in the cherries and sprinkle on the almonds.
Step Seventeen
Leave to set before carefully removing from the tin, peeling away the paper and slicing. I put mine in the fridge for a bit.
Variations
As always, there are a few things that you can change.
Use Sweet Pastry
Regular shortcrust is fine, but if you prefer sweet, go for it.
Make Your Own Pastry
I never make pastry. You do you.
Use Raspberry Jam
I love Cherry Bakewell. Cherry and almond are a delicious combination. But if you prefer raspberry, go for it. Strawberry works too.
Storage
Store in an airtight container for 2-3 days.
FAQ
Frangipane is a soft almond-flavoured filling made with ground almonds, butter, sugar, and eggs. It’s used in various bakes, often paired with fruit. A Bakewell, on the other hand, is a specific tart made with a pastry base, a layer of jam, and frangipane on top. So, frangipane is an ingredient, while a Bakewell is a finished dessert that includes it.
The main difference between a Bakewell slice and a Bakewell tart is the shape and how they’re served. A Bakewell tart is usually round, like a traditional tart, often made in a fluted tin. A Bakewell slice (also called a traybake) is baked in a rectangular tin and cut into squares or slices. Both have the same layers of pastry, jam, and frangipane, and sometimes icing or flaked almonds on top – it’s mostly about the presentation.
Icing, cherries and toasted almonds.
Jam and almond sponge.
Layered shortcrust pastry, jam, almond sponge, icing, cherries and flaked almonds.
Other Recipes
If you like this recipe, you might also want to try:
- Lemon drizzle cake
- Bakewell Flapjack
- Cherry Loaf Cake
- Flapjacks with Cherries
- Cherry Shortbread
- Cherry Scones
Cherry Bakewell Traybake
Ingredients
- 320 g Ready Rolled Shortcrust Pastry
- 6 Tablespoons Cherry Jam
- 200 g Margarine (or room temperature butter + extra to grease)
- 200 g Caster Sugar
- 4 Medium Eggs
- 1 Teaspoon Almond Extract
- 50 g Ground Almonds
- 150 g Self Raising Flour
- 175 g Icing Sugar
- Splash Water
- 200 g Glacé Cherries
- 15 g Flaked Almonds
Instructions
- Grease and line a deep baking tray. Mine is 25cm x 20cm and 3cm deep.
- Preheat the oven to 180 degrees C. (Fan-assisted)
- Make sure the pastry fits the tin, filling the bottom and sides. If not, roll out a little more.
- Press the pastry into the sides and corners of the tin, leaving a little hanging over.
- Add the jam and spread.
- Set to one side.
- In a large mixing bowl, whisk the margarine and sugar.
- Add the eggs and almond extract, and whisk in.
- Whisk in the flour and ground almonds.
- Pour over the jam and spread evenly.
- Bake for 40 minutes.
- When 5 minutes are remaining, spread the almonds on a baking sheet and add to the oven to lightly toast.
- Remove the almonds and cake from the oven and cool in the tins.
- Stir the icing sugar with a small amount of water, adding more if needed, until the icing is thick but pourable.
- Pour onto the cooled cake, still in the tin and spread evenly.
- Press in the cherries and sprinkle on the almonds.
- Leave to set before carefully removing from the tin, peeling away the paper and slicing.
Video
Notes
- Add more jam if desired.
- The pastry shrinks as it bakes, and the sponge rises, so make sure the pastry is higher than the cake batter before baking.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
