For the recipe Cherry Bakewell Traybake
|320 g||Sweet Shortcrust Pastry Ready Rolled Box|
|150 g||Strawberry Jam (5 oz) or strawberry conserve|
|200 g||Lightly Salted Butter (7 oz)|
|200 g||Caster Sugar (7 oz)|
|5 ml||Dr. Oetker Moroccan Almond Extract (1 tsp)|
|100 g||Ground Almonds (3 1/2 oz)|
|100 g||Plain Flour (3 1/2 oz)|
|1||Dr. Oetker Baking Powder Sachet x 1 (5g/1 tsp)|
|325 g||Icing Sugar (11 oz)|
|2.5 ml||Dr. Oetker Moroccan Almond Extract (1/2 tsp)|
|36 g||Glacé Cherries (approx 9, halved)|
Preheat the oven to 200˚C (180˚C fan assisted oven, 400˚F, gas mark 6). Grease and line a 30 x 20cm (12 x 8inch) rectangular cake tin. Unroll the pastry and carefully transfer to the tin, pressing it gently into the corners and trim away any excess.
Cover the top of the pastry with a sheet of baking parchment and fill with a layer of ceramic baking beans or raw rice. Bake for 15 minutes until lightly golden and the pastry is set. Carefully remove the beans or rice and spread the pastry with jam. Set aside.
Lower the oven temperature to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Put the butter in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.
Gradually beat in the eggs and Almond Extract until well blended. Add the ground almonds and sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
Spoon the mixture over the jam and smooth over the top. Bake for 35-40 minutes until risen, golden brown and just firm to the touch. Leave to cool completely in the tin before carefully removing and placing on a board. Using a large sharp knife, cut the Bakewell traybake into 3 long strips and then cut each portion into 6 pieces
To decorate, sift the icing sugar into a bowl, and add the Almond Extract. Mix together with sufficient warm water (approx. 45ml (3 tbsp)) to make a fairly thick icing. Spread each piece of Bakewell generously with icing, letting is drip down the sides; top with a cherry half. Allow the icing to set for a few minutes before serving.
1 serving = 86g
This favourite bake freezes well. Simply bake as above and then when cool, wrap well and freeze for up to 3 months. Defrost in the wrappings and then ice as above.
Use Dr. Oetker Madagascan Vanilla Extract instead of the Almond Extract in the icing for a less intense almond flavour.
|Per Serving||Per 100 g / ml|