I can’t take much credit for this recipe: it is based on an old favourite of mine from BBC Good Food magazine, Blackberry and Coconut Squares. I did reduce the amount of sugar and change the flavourings, however.
It came about because I saw a large carton of fresh cherries reduced at the supermarket and decided to buy them and give the recipe a new twist. I find with fruity recipes, that I like to alter them according to the season and what’s easily available.
250g of Self Raising Flour
25g of Oats
230g of Light Brown Sugar
200g of Cold Butter, cubed
30g of Ground Almonds
300g Fresh Cherries, stoned and halved
2 Medium Eggs
1/2 Teaspoon of Almond Extract
50g of Flaked Almonds
- Preheat oven to 180C (160C fan oven) and line an 8″ square baking tin.
- Put the flour, oats, sugar and butter in a large bowl and rub together until it resembles breadcrumbs.
- Mix through the ground almonds.
- Weigh out 150g of this breadcrumb mixture in a separate bowl and add the flaked almonds to it, and mix through again.
- Break the eggs into a bowl and add the almond extract. Beat the eggs lightly.
- Add the egg mixture to the remaining breadcrumbs mixture and stir through. It will be a thick and sticky batter.
- Put the batter into the lined baking tin and spread it as evenly as you can.
- Spread the prepared fresh cherries over the batter, pressing a few in.
- Spread the breadcrumb and flaked almond mixture over the cherries, clumping some of it in your hand as you go.
- Bake in the oven for about an hour until the top is golden and crunchy and the inside firm. If the top looks as though it is going to burn, cover loosely with foil.
- Remove from the oven and allow to cool if you wish to cut it into tidy squares or serve warm with custard, cream or ice-cream as dessert.
I am already thinking of how I can adapt this for orchard fruits in the autumn, with plums and cinnamon a firm favourite.
I hope you enjoy this summery traybake.