Go Back
–+ servings
A square of cherry bakewell tray bake served on a white plate with a fork to the side. Chopping board with the rest of the tray bake squares on in the background.
Print

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!
Course Home Baking
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Servings 15
Calories 251kcal
Author Neil

Equipment

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.

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