Recipe Index

Ingredients

• 1 lb 2 oz sweet shortcrust pastry
• 10 tablespoons good-quality strawberry jam
• 7 oz unsalted butter, softened
• 7 oz caster sugar
• 4 medium free-range eggs
• 3 1/2 oz ground almonds
• 1 teaspoons almond extract
• 1 lemon, zest only
• 3 1/2 oz self-raising flour, plus extra to dust
• 30 glacé cherries, roughly chopped
• 10 1/2 oz icing sugar, plus extra for dusting
• 1 1/2 oz flaked almonds, toasted

Method

1. Line a 32 x 22 cm baking tray with greaseproof paper and heat the oven to 425°F.
2. Roll the sweet shortcrust pastry out to about 1 cm thick on a lightly floured surface and drape it into the lined tray.
3. Spread the strawberry jam generously over the pastry base, right into the corners.
4. Beat the softened butter and caster sugar with an electric whisk, then add the eggs one at a time, beating after each.
5. Fold in the ground almonds, almond extract, lemon zest and self-raising flour, stopping as soon as the sponge mixture comes together.
6. Spread the almond sponge over the jam layer and level the top.
7. Scatter the chopped glacé cherries across the sponge and press them down lightly so they stay visible.
8. Bake the traybake for about 40 minutes until the sponge is firm and golden, then let it cool in the tray.
9. Mix the icing sugar with a little water into a loose icing and splash it over the cooled bake, finishing with the toasted flaked almonds and a dusting of extra icing sugar before cutting it into 16 slices.

Prep: 1 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data