Cherry and almond squares

    1 hour 5 min

    This biscuit-like traybake features an almond base studded with glace cherries. These squares keep well when stored in a tin and make a great treat.


    Buckinghamshire, England, UK
    7 people made this

    Makes: 18 pieces

    • 225g (8 oz) glace cherries
    • 280g (10 oz) self-raising flour
    • 2 teaspoons baking powder
    • 225g (8 oz) soft margarine
    • 225g (8 oz) caster sugar
    • zest of 2 lemons
    • 85g (3 oz) ground almonds
    • 5 eggs
    • 30g (1 oz) flaked almonds

    Prep:15min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease a 30x22cm roasting tin, then line the base with greased baking parchment.
    2. Cut the cherries into quarters, place in a sieve and rinse under cold water. Drain well and dry on kitchen paper.
    3. Place the flour, baking powder, margarine, caster sugar, lemon zest, almonds and eggs into a large bowl; beat well for 1 minute. Fold in the cherries. Turn into the tin and sprinkle with the flaked almonds.
    4. Bake in the preheated oven until well risen, golden brown and a skewer inserted into the centre comes out clean, about 40 minutes.
    5. Leave to cool in a tin for 10 minutes then turn out; remove the parchment and finish cooling on a wire rack. Cut into 18 pieces.

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