Say I love you cherry much with this cherrifc traybake - perfect for Sunday 27th March! 🍰
Ingredients
250g Co-op unsalted butter, softened, plus extra for greasing
200g glacé cherries, chopped
250g Co-op self raising flour
75g ground almonds
250g caster sugar
2 tsp almond extract
5 Co-op British eggs, lightly beaten
150g Co-op fat free Greek style yogurt
300g icing sugar
Juice of 1 lemon
1 tsp red food colouring
Method
Preheat the oven to 180°C/fan 160°C/Gas 4
Grease a 20cm x 30cm cake tin and line with greaseproof paper
Toss the cherries with 1 tbsp of the flour and set aside
Mix the rest of the flour with the almonds
In a separate bowl, beat the butter, caster sugar and almond extract until light and fluffy
Beat in the egg, a little at a time, and then the yogurt until just combined
Gradually fold in the flour and ground almonds, then stir in the cherries
Spoon the batter into the tin and spread to the edges
Bake for 30-35 mins, until golden and a skewer inserted into the middle comes out clean
Cool in the tin for 10 mins, then cool completely on a wire rack
Meanwhile, sieve the icing sugar into a bowl, add the lemon juice and beat until smooth
Put 3 tbsp of the icing in a separate bowl and stir in the colouring
Spread the white icing over the cake, then spoon dots of the red icing on top
Gently drag a cocktail stick or skewer through the dots to create a marble effect, then cut into 15 squares.
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