Cherry & Almond Bake

If you like a Bakewell tart but don’t have time to be faffing about making them this is a recipe that features the same flavour combos but takes a quarter of the time!

A real simple recipe you can just throw together, cut into squares and wrap up for a picnic or long afternoon walk.


  • 275g self raising flour
  • 225g caster sugar
  • 225g margarine or butter (I always prefer marg)
  • 75g ground almonds
  • 1 tsp baking powder
  • 5 medium eggs
  • 225g glace cherries
  • flaked almonds for the topping
  • icing is optional


Get all your ingredients together and pre-heat the oven to 180 degrees.

The first job is to chop your cherries into halves. To make them spread more evenly in the batter you can wash them in a sieve and dry on kitchen paper but I never bother. Once chopped just sprinkle a bit of flour through the cherries, this prevents them sticking in one large clump and helps them to mix better.

Next combine all the ingredients except the cherries and fled almonds. So your flour, sugar, ground almonds, butter, eggs and baking powder. Mix until combined and a cake batter forms.

Once combined fold through your cherries so they are evenly spread and tip the mixture into a lined tin- around 30cm x 20cm. I only line the bottom as the sides tend not to stick.

Once spread evenly sprinkle flaked almonds over the top. You can put as many or as few as you like, they add a nice crunch. I sometimes put loads on the one side for my husband and none on the other side for my kids! Once complete bake for 40 minutes until golden brown or you can pull a skewer out clean.

Leave it too cool in the tin for 10 minutes before turning onto a cooling rack to slice.

You can serve as it is or we like to add a little bit of sweetness by drizzling with icing. Simply mix some icing sugar with water and drizzle over the top. Leave it to set or they will all stick together and then eat or store.


Voila! Easy peasy cherry squeezy!





Leave a Reply