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Cherry Traybake Bakewell

A twist on a traditional dish, the yogurt replaces the ground almonds and retains moisture in the sponge.

Total Time

1 hour

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Serves

12 traybake slices
Ingredients Method

A bit of this, a bit of that

  • Pastry – or use 250g readymade short crust pastry
  • 175g plain flour
  • 85g butter or hard margarine, cubed
  • 3 - 4 tbsp cold water
  • For the filling:
  • 100g Onken Cherry Yogurt
  • 4 tbsp cherry jam
  • 85g butter at room temperature
  • 115g caster sugar
  • 2 medium eggs, beaten
  • ½ tsp almond essence
  • 125g self raising flour
  • 25g flaked almonds

Step-by-step

  1. 1 Make the pastry:
    Place the flour in a large mixing bowl, add the butter or margarine and rub together until the mixture resembles breadcrumbs. Make a well in the centre and pour in the water, mix together with a round bladed knife and then gently bring together with your hands.
  2. 2 Dust the work surface with flour and roll out the pastry to fit the traybake tin. Chill in the refrigerator until the filling is made.
  3. 3 Preheat the oven 190°C/170°C Fan/Gas Mark 5.
  4. 4 Cream together the butter and caster sugar with a hand held electric mixer until it is light and fluffy, add the Onken Cherry Yogurt and whisk again for a few seconds.
  5. 5 Add the beaten egg, almond essence and flour, whisk to combine.
  6. 6 Spread the cherry jam over the pastry and top with the creamed mixture. Level the mixture with the back of a spoon and sprinkle with the flaked almonds.
  7. 7 Bake in the preheated oven for 30 - 35 minutes until golden brown. Cool in the tin before portioning.

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Cheats Onken Raspberry Yogurt Ice Cream

A twist on a traditional dish, the yogurt replaces the ground almonds and retains moisture in the sponge.

Total Time

1 hour

Share this recipe

Serves

12 traybake slices
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