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Cherry traybake

Cherry traybake


This beautiful bake is quick, easy and ideal for sharing round

  • Feeds 15 Feeds 15
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1777kj 424kcal
  • Fat
    Med 27%
  • Saturates
    High 48%
  • Sugar
    High 27%
  • Salt
    Low 27%

% of adult’s reference intake | Carbohydrates per serving : 58g

Bring Co-op to your front door

Big Bag Option


  • 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


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Grease a 20cm x 30cm cake tin and line with greaseproof paper
  3. Toss the cherries with 1 tbsp of the flour and set aside
  4. Mix the rest of the flour with the almonds
  5. In a separate bowl, beat the butter, caster sugar and almond extract until light and fluffy
  6. Beat in the egg, a little at a time, and then the yogurt until just combined
  7. Gradually fold in the flour and ground almonds, then stir in the cherries
  8. Spoon the batter into the tin and spread to the edges
  9. Bake for 30-35 mins, until golden and a skewer inserted into the middle comes out clean
  10. Cool in the tin for 10 mins, then cool completely on a wire rack
  11. Meanwhile, sieve the icing sugar into a bowl, add the lemon juice and beat until smooth
  12. Put 3 tbsp of the icing in a separate bowl and stir in the colouring
  13. Spread the white icing over the cake, then spoon dots of the red icing on top
  14. Gently drag a cocktail stick or skewer through the dots to create a marble effect, then cut into 15 squares.