Cherry traybake

Method

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.