Cherry Custard Almond Sponge Cake Recipes
CHERRY AND ALMOND TRAYBAKE
This Cherry and Almond Traybake is very easy to make. A butter and ground almond sponge cake with speckles of chopped Glace Cherries, using up storecupboard leftovers. Topped with a drizzle of white chocolate and a scattering of chopped Almonds completes the dessert.
Provided by Lynn Hill
Categories Dessert
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 124 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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