Notes
– This cherry bakewell traybake cake will keep 2-3 days stored in an air-tight container at room temperature, however it’s best enjoyed fresh!
– This cake can be made smaller in an 9″x9″ tin using the following quantities (note you will also need to reduce the baking time):
For the Cake
200g Unsalted Butter – Room Temperature
200g Caster Sugar
3 Large Eggs
125g Self Raising Flour
75g Ground Almonds
1/2 teaspoon Baking Powder
60ml Milk (I used Semi-Skimmed)
1 teaspoon Almond Extract (optional)
For the Icing and Decoration
125g Jam (I used seedless raspberry)
300g Icing Sugar
60ml Water – add a little at a time
30g Multicoloured Sprinkles (I used Dr Oetker Unicorn Sprinkles!)
Pink Food Colouring – I used ProGel! (Optional)
Glacé Cherries
