Choccy Cherry Traybake
1 hr 15 min.
ready in 3 h. 15 min.
- 3 cups Sour cherry (pitted)
- ⅔ cup sugar
- 1 tsp Almond extract
- 1 cup boiling water
- ¾ cup cocoa powder
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ¼ tsps baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 4 eggs
Toss together the cherries, sugar and almond extract in a bowl. Cover and leave to stand for at least 2 hours. Drain the cherries, reserving 110 ml | 0.5 cup cherry juices.
Heat the oven to 180°C (160° fan) | 350°F | gas 4. Grease a 33 x 23 cm | 13" x 9" rectangular baking tin.
Whisk together the boiling water and cocoa powder in a small bowl until smooth, then whisk in the reserved cherry juices and vanilla.
Sift together the flour, bicarbonate of soda, and salt and set aside.
Beat together the butter and brown sugar in a mixing bowl until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Add the flour mixture and cocoa mixture alternately in batches, beginning and ending with the flour mixture and mixing until blended.
Stir in the cherries, pour into the tin and smooth the top.
Bake for 35-40 minutes until cooked through. Cool completely in the tin on a wire rack.
Sift a little icing sugar over the top, then cut into squares and decorate with cherries.