This easy Cherry Traybake from Mary Berry is a delicious, simple treat that’s perfect for any occasion. With a soft, spongy base topped with creamy icing and sweet glacé cherries, it’s quick to make and can be customised with ingredients you already have at home. Ideal for sharing!
This Cherry Traybake Recipe Is From Fast Cakes Cookbook by Mary Berry
Ingredients Needed
For the Cake:
- 225g margarine (from fridge)
- 225g superfine sugar
- 275g self-raising flour
- 1 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
For the Icing:
- 85g butter (softened)
- 225g icing sugar (sifted)
- 1–2 tbsp milk
- 1 tsp vanilla extract
To Finish:
- 16 natural glacé cherries (halved)
How To Make Cherry Traybake
- Preheat the Oven: Preheat your oven to 180°C (160°C fan)/350°F. Grease a 30 x 23 cm traybake tin and line with non-stick baking paper.
- Prepare the Cake Batter: In a large bowl, combine the margarine, superfine sugar, self-raising flour, baking powder, eggs, and milk. Beat with an electric mixer until smooth and well-combined.
- Bake the Cake: Pour the batter into the prepared tin and level the top. Bake in the preheated oven for about 30 minutes, or until the cake has shrunk slightly from the edges and springs back when lightly pressed in the centre.
- Cool the Cake: Leave the cake to cool completely in the tin.
- Prepare the Icing: In a bowl, combine the softened butter, sifted icing sugar, milk, and vanilla extract. Beat together with an electric mixer until smooth and creamy.
- Decorate the Cake: Spread the icing over the cooled cake. Cut the cake into 16 pieces and top each with 2 glacé cherry halves for decoration.
Recipe Tips
- Use Cold Margarine: Ensure the margarine is straight from the fridge to create a light, fluffy texture in the cake.
- Don’t Overmix the Batter: Mix just until combined. Overmixing can make the cake dense.
- Test for Doneness: Gently press the centre of the cake with your fingertip. If it springs back, it’s done!
- Cool the Cake Completely: Let the cake cool in the tin before icing to prevent the icing from melting.
- Spread Icing Evenly: For a smooth finish, spread the icing evenly and mark the cake into 16 equal pieces before decorating.
How To Store Leftovers
- Refrigerate: Store leftovers cherry traybake in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap leftovers cherry traybake in cling film or foil and freeze for up to 3 months. To thaw, place it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 piece (out of 12)
- Calories: 315 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 135mg
- Potassium: 185mg
- Total Carbohydrate: 41g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
Try More Mary Berry Recipes:
Mary Berry Cherry Traybake
Description
This easy Cherry Traybake from Mary Berry is a delicious, simple treat that’s perfect for any occasion. With a soft, spongy base topped with creamy icing and sweet glacé cherries, it’s quick to make and can be customised with ingredients you already have at home. Ideal for sharing!
Ingredients
For the Cake:
For the Icing:
To Finish:
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan)/350°F. Grease a 30 x 23 cm traybake tin and line with non-stick baking paper.
- Prepare the Cake Batter: In a large bowl, combine the margarine, superfine sugar, self-raising flour, baking powder, eggs, and milk. Beat with an electric mixer until smooth and well-combined.
- Bake the Cake: Pour the batter into the prepared tin and level the top. Bake in the preheated oven for about 30 minutes, or until the cake has shrunk slightly from the edges and springs back when lightly pressed in the centre.
- Cool the Cake: Leave the cake to cool completely in the tin.
- Prepare the Icing: In a bowl, combine the softened butter, sifted icing sugar, milk, and vanilla extract. Beat together with an electric mixer until smooth and creamy.
- Decorate the Cake: Spread the icing over the cooled cake. Cut the cake into 16 pieces and top each with 2 glacé cherry halves for decoration.
Notes
- Use Cold Margarine: Ensure the margarine is straight from the fridge to create a light, fluffy texture in the cake.
- Don’t Overmix the Batter: Mix just until combined. Overmixing can make the cake dense.
- Test for Doneness: Gently press the centre of the cake with your fingertip. If it springs back, it’s done!
- Cool the Cake Completely: Let the cake cool in the tin before icing to prevent the icing from melting.
- Spread Icing Evenly: For a smooth finish, spread the icing evenly and mark the cake into 16 equal pieces before decorating.
Mary Berry Cherry Traybake