This cherry bakewell traybake cake has some glace cherries and almonds.

Ingredients for cherry Bakewell cake

175 grams butter, softened and unsalted

225 grams glace cherries

175 grams caster sugar

225 grams self-raising flour

60 grams ground almonds

40 grams flaked almonds

3 large eggs

a few drops of almond extract (optional)

Method for cherry Bakewell cake

Pre-heat oven to 160 Celsius

Grease and line a square 7 inch/18 cm cake tin

Cut the glace cherries into quarters then place them in a colander or seive and wash them to rinse out they syrup.

Pat them dry with some paper towel and put them to the side.

Cream the butter and sugar in a bowl and then start to add the eggs one at a time and whisk well between each egg added

Add in the flour, ground almonds, almond extract and cherries, mix

Put the mixture in the prepared cake tin, spread it with a knife

Sprinkle the flaked almonds on top

Bake in the oven for about one hour 30 minutes (depends on your oven) or until well risen and slightly golden brown on top.

Test with a toothpick, if it comes out clean it is ready.

Leave it in the cake tin for about 10 minutes then remove the cake from the tin and put it on a cooling completely.

You can dust some icing sugar on top (optional)