Clotted cream cherry bake
Makes: 16 squares
Prep time: 15 mins Total time: 
Recipe photograph by Dan Jones
Clotted cream cherry bake
Makes: 16 squares
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
263Kcal
Fat
15gr
Saturates
8gr
Carbs
28gr
Sugars
17gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 125g soft salted butter
- 225g caster sugar
- 2 large eggs, beaten
- 125g clotted cream
- 50g ground almonds
- ½ tsp almond extract
- 225g self-raising flour
- 150g fresh or frozen cherries, pitted
- 25g white sugar cubes, slightly crushed, or 1 tbsp granulated sugar
- 25g flaked almonds
Step by step
Get ahead
The cake keeps for up to 5 days in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 30cm x 20cm traybake tin with baking paper.
- Put the butter and sugar in a mixing bowl and beat until light and creamy. Gradually beat in the eggs and clotted cream. Stir in the ground almonds, almond extract and flour until well blended – the cake mix will be fairly stiff.
- Dollop the mixture into the tin and spread it out evenly. Scatter over the cherries, crushed sugar cubes and flaked almonds. Bake for 30-35 minutes until golden and a skewer comes out clean when inserted into the middle. Leave to cool in the tin before cutting into squares.
