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Cherry and Almond Traybake

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I’m a huge fan of the Great British Bake-off. I have watched every episode of every season…a few times!

Kimberley Wilson was a contestant on GBBO in 2013, and I loved her bakes on the program. Her Very Cherry and Almond Traybake really caught my eye  – and tastebuds. The link to the recipe on Kimberley’s website is here.

Here is Kimberley’s recipe, with any tweakings that I made.

Ingredients

For the base:

90g unsalted butter, softened
90g caster sugar
1 large free-range egg, beaten
110g plain flour
20g self-raising flour
1/2 tsp ground cinnamon
Pinch of salt

For the filling:

6-8 tablespoons of morello cherry jam (I left this out)
40g dried sour cherries, chopped
5 maraschino cherries chopped

Frangipane:

90g unsalted butter, softened
80g caster sugar
2 large free-range eggs, beaten
180g ground almonds
30g plain flour
A few drops almond extract
Zest of a lemon
Pinch of salt

Topping:

60g unsalted butter
60g caster sugar
1tbsp runny honey
60g flaked almonds (I used macadamias)
40g dried sour cherries, chopped
30g glacé cherries, chopped

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Method

Heat the oven to 180 C degrees or 160 C degrees fan-forced. Line a 18cm x 27cm x 3cm baking tray with baking paper leaving 5cm excess on all sides.

Combine the ingredients for the base in a bowl and mix. Dollop the mixture into the lined tray and using the back of a spoon, smooth out the batter to create an even base.

Combine the ingredients for the filling and spoon across the base.

Combine the ingredients for the frangipane and mix until smooth. Put spoonfuls of the frangipane  over the cherry layer and then, with a fork, push the batter across to create a smooth layer. Even the surface with the back of a spoon.

Place in the centre of the oven and bake for 20-23minutes until the top is puffed and golden.

About 15 minutes into the cooking time, put all of the ingredients for the topping into a saucepan. Place over a low heat and stir gently until the butter and sugar has melted. Turn up the heat and simmer for three minutes.

Remove the traybake from the oven and pour the topping over the surface. Using the back of a metal spoon, spread and smooth the topping all over the frangipane.

Return to the oven and bake for 8-10 minutes until the nuts are golden and the honey syrup is bubbling all over.

To get a really neat finish on the portions the traybake needs to be cut upside-down, so that you are cutting the nutty topping against the firm surface of a chopping board.

Remove the traybake from the oven and cool in the tin for 15 minutes. This allows for the topping to cool and set a little so that it does not stick to the board when you turn it out. Place a clean chopping board on top of the bake and, wearing oven gloves, flip it over. Peel away the baking paper and place a wire rack, upside down, on the bake. Flip again and remove the chopping board. Cool completely on the rack.

When cool, replace the chopping board gently on top and flip the bake as above. Using a large, sharp knife trim the edges and then cut into portions.

Delicious straight away and keeps well if you put it into an airtight tin.

 

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