The Food Workshops | Cherry & Apricot Tray Bakes


For the cake:

500gr. Stoned black cherries or 600gr apricots cut into segments.

150gr. Butter

150gr. Golden caster sugar

1 egg

280gr.self-raising flour

125ml. milk

2 teaspoons of amaretto or almond extract

For the topping:

100gr. Demerara sugar

40gr. Flour

40gr.ground almonds

zest of 1 lemon

50gr. Butter


Preheat oven to 180°/160° fan or use the baking oven of the 4 door Aga.

Beat the butter and sugar together with a hand-held electric whisk until pale and fluffy, add the egg and milk and Amaretto or almond extract. Fold in the sifted flour. Spoon into your prepared tin and spread it evenly. Place the stoned cherries all over this mixture, or use apricots if you prefer.

Mix together the sugar, flour and almonds and lemon zest, then rub in the butter until the mixture is crumbly like bread-crumbs. You can use the food processor. Sprinkle this all over the top and bake in the oven for 40-50 minutes. The top should be golden and a skewer inserted should come out clean. Dredge with icing sugar . This cake is also good served warm with vanilla ice cream.