Cherry Bakewell Tray Bake

Cherry Bakewell tray bake. This easy to make tray bake is an alternative version of the classic Bakewell tart. A sponge base topped with cream cheese icing and glacé cherries. It's just delicious!

You folks who have been following me for a while won't be surprised that I've created this delicious cherry Bakewell tray bake recipe!

I'm obsessed with anything to do with Bakewell!

I mean after all so far I've created my delicious and popular cherry bakewell loaf cake, a no bake cherry bakewell cheesecake and cherry bakewell muffins too!

So it's little surprise you're seeing this delicious cherry Bakewell recipe today isn't it? 🙂

Now the original classic British Bakewell tart recipe does usually contain raspberry jam. As well as being made of a shortcrust pastry shell.

So before you folks point that out to me in the comments, I know.

Instead of a pastry shell I've made an alternative sponge tray bake.

I've also missed out the raspberry jam here because I found it made the sponge too soggy.

Slices of this cherry Bakewell tray bake are simply delicious.

This cake is really easy to make too.

The sponge is packed with the familiar flavours of cherries and almonds and takes just 30 minutes to bake.

Allowed to cool a little it's then covered with a sweet lower calorie cream cheese icing and flaked almonds. Then topped with glacé cherries.

You'll get 15 cherry Bakewell slices from this recipe so there's plenty to go round!

For This Cherry Bakewell Tray Bake You May Need....

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

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This is the KitchenAid Stand Mixer I use. This KitchenAid heavy duty mixer is reliable, durable and efficient.

If you buy a KitchenAid stand mixer it's likely it will last you for life. Mine has so far!

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Other Popular Tray Bake Recipes You Might Also Like

• Healthy carrot cake traybake is so easy to make. It’s deliciously moist, naturally sweetened and a perfect recipe for sharing with friends and family!
• Chocolate peanut butter tray bake is a fantastic recipe to serve up at parties or as a special treat. The sponge cake is baked, covered in delicious peanut butter and then smothered in smooth milk chocolate.
• This low fat orange and apricot tray bake makes for a healthier bake to go with your morning or afternoon cuppa. Plus it’s only 246 calories per slice.

Cherry Bakewell Tray Bake

Your cherry Bakewell tray bake should last 3 – 4 days if kept in a sealed container.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 10 votes

Cherry Bakewell Tray Bake Recipe

Cherry Bakewell tray bake. This easy to make tray bake is an alternative version of the classic Bakewell tart. A sponge base topped with cream cheese icing and glacé cherries. It's just delicious!

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Home Baking

Cuisine: British

Servings: 15

Calories: 251kcal

Author: Neil

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil’s Healthy Meals!

Equipment

• 30cm x 20cm shallow baking tin
• Kitchen scale
• Stand mixer
• Large mixing bowl
• Pyrex mixing glass bowl
• Chopping board
• Kitchen knives
• Measuring spoons
• Measuring jug
• Wooden skewers
• Whisk
• Wire baking rack

Ingredients

For the Sponge: -

• Low fat olive oil cooking spray.
• 200 g glacé cherries
• 225 g self-raising flour
• 50 ml sunflower oil
• 3 teaspoon almond extract
• 175 g light brown soft sugar
• 1.5 teaspoon baking powder
• 3 eggs.

For the Topping: -

• 250 g no fat Quark cream cheese*
• 4 tablespoon icing sugar
• 15 glacé cherries
• 25 g toasted flaked almonds.

Metric - US Customary

Instructions

For the cake: -

• Preheat oven to 160C fan and lightly spray a baking tin of about 30cm x 20cm size with low fat cooking spray and line the base with greaseproof paper.
• Chop the cherries into small pieces and place into a large mixing or stand mixer bowl.
• Sift the flour into the bowl, add the oil, almond extract, brown sugar, and baking powder.
• Break the eggs into a separate bowl and lightly whisk these together before adding them to the rest of the mixture.
• Beat the mixture firmly with a wooden spoon or use a stand mixer paddle on lowest speed to mix all the ingredients together.
• Scrape all the ingredients from the mixing bowl into the baking tin. Making sure to get into all the corners. Smooth the top flat.
• Bake for about 25 – 30 minutes on the middle shelf. Once the cake has risen and turned a golden colour use a wooden skewer to check that the middle is cooked. (Skewer should come out clean from the mixture).
• Remove from oven. Allow to cool for a few minutes then remove, carefully, to a wire rack to cool completely.

Topping: -

• In a small Pyrex bowl, mix the cream cheese and icing sugar to make the icing.
• When the sponge has cooled, spoon the icing on top and spread it evenly.
• Decorate with the glacé cherries and flaked almonds and then leave to set.
• Once set cut the sponge into 15 squares and serve.

Cook ModePrevent your screen from going dark

Notes

• if you can't get Quark no fat cream cheese use low fat cream cheese instead.

Nutrition

Calories: 251kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 92mg | Potassium: 125mg | Fiber: 1g | Sugar: 23g | Vitamin A: 140IU | Calcium: 55mg | Iron: 1mg