Kirsch Cherry Tray Bake

Makes 12 squares

Meal Occasion: Baking, Retro Bakes, Tray Bakes, Afternoon Tea

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Allergens: Gluten, dairy, nuts, eggs

Ingredients:

 230g Opies Black Cherries with Kirsch, syrup reserved

 275g self-raising flour

 2 tsp baking power

 225g salted butter, softened

 225g caster sugar

 75g ground almonds

 5 eggs

 100g icing sugar

 25g pistachios, finely chopped

 10g dried rose petals

Method

1. Pre-heat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30cm x 20cm rectangular

cake tin.

2. Coat the cherries with approximately 3 tbsp of the flour in a bowl – this will help prevent

them sinking to the bottom of the cake when cooking. Set aside.

3. Beat the baking powder, butter, caster sugar, ground almonds and eggs together in a bowl

or food processor until thoroughly combined. Carefully fold in the flour then tip in the

floured cherries and lightly combine.

4. Pour into the tin and smooth over the top. Bake in the pre-heated oven for about 40

minutes or until the cake is golden and well risen. Remove from the oven and leave to cool

completely in the tin.

5. Meanwhile sieve the icing sugar into a bowl and gradually pour in the reserved kirsch syrup,

mixing as you go, until the icing is thick, berry-pink and spreadable.

6. Remove the cooled cake from its tin, place onto a serving plate or cooling rack and drizzle

the icing over so it runs over the sides. Finish by decorating with the pistachios and rose

petals.

7. Leave to set then cut into squares to serve.

Tip: Try topping the cake with confetti or other iced decorations for a fun alternative.

Where to Buy:

Opies Black Cherries with Kirsch are available from Waitrose and Ocado £4.01