www.odlums.ie /recipes/cherry-toffee-traybake/

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 100g packet Shamrock Flaked Almonds
  • 200g tub Shamrock Glace Cherries (halved)
  • 225g/8oz Margarine
  • 225g/8oz Caster Sugar
  • 3 Eggs (beaten)
  • 50g/2oz Shamrock Ground Almonds
  • 1 teaspoon Baking Powder
  • 1 teaspoon Almond Essence

How to:

  1. Preheat oven to 160°C/325°F/Gas 3. Line a swiss roll tin 28cms x 18cms/11" x 7" approx. with greaseproof paper, bringing the paper up about 2" over the edge. A roasting tin or casserole may also be used.
  2. Sprinkle the almonds and cherries over the base of the prepared tin. Melt 50g/2oz of the margarine and 50g/2oz of the sugar, then, pour over the cherries and nuts.
  3. Beat the remaining margarine and sugar until light and fluffy, next beat in the eggs and mix in the flour, ground almonds, baking powder and almond essence.
  4. Spoon the mixture into the tin. Bake for about 45 minutes, until risen and firm to the touch.
  5. Leave to cool in tin for a few minutes, and then turn out carefully onto a wire tray, scraping any of the topping off the lining paper if necessary.
  6. Leave to cool completely before cutting.

Cherry Toffee Traybake

Category

Traybakes & Slices

Cook Time

45 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 100g packet Shamrock Flaked Almonds
  • 200g tub Shamrock Glace Cherries (halved)
  • 225g/8oz Margarine
  • 225g/8oz Caster Sugar
  • 3 Eggs (beaten)
  • 50g/2oz Shamrock Ground Almonds
  • 1 teaspoon Baking Powder
  • 1 teaspoon Almond Essence

How to:

  1. Preheat oven to 160°C/325°F/Gas 3. Line a swiss roll tin 28cms x 18cms/11" x 7" approx. with greaseproof paper, bringing the paper up about 2" over the edge. A roasting tin or casserole may also be used.
  2. Sprinkle the almonds and cherries over the base of the prepared tin. Melt 50g/2oz of the margarine and 50g/2oz of the sugar, then, pour over the cherries and nuts.
  3. Beat the remaining margarine and sugar until light and fluffy, next beat in the eggs and mix in the flour, ground almonds, baking powder and almond essence.
  4. Spoon the mixture into the tin. Bake for about 45 minutes, until risen and firm to the touch.
  5. Leave to cool in tin for a few minutes, and then turn out carefully onto a wire tray, scraping any of the topping off the lining paper if necessary.
  6. Leave to cool completely before cutting.
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