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Cherry Bakewell Traybake

Cherry Bakewell is the classic afternoon tea treat.

18 Portions

Medium 80 Minutes

Ingredients

Ingredients

For the recipe  Cherry Bakewell Traybake

1:

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)
4 Medium Eggs

To decorate:

325 g Icing Sugar (11 oz)
2.5 ml Dr. Oetker Moroccan Almond Extract (1/2 tsp)
36 g Glacé Cherries (approx 9, halved)

preparation

Preparation

1

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.

2

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.

3

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.

4

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.

5

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

6

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

Nutritional Information for the recipe Cherry Bakewell Traybake

Per Serving Per 100 g / ml
Energy 1591kJ
380kcal
1729kJ
413kcal
Fat 18.77g 20.41g
Carbohydrate 47.58g 51.71g
Protein 4.47g 4.86g