A buttery almond sponge, sweet raspberry jam, juicy cherries, and a smooth layer of icingâthis classic Bakewell-inspired traybake is the kind of treat that disappears fast! 
**Prep Time:** 20 minutes
**Bake Time:** 30â35 minutes
**Serves:** 12
**Ingredients**
**For the traybake:**
– 1 cup (225 g) unsalted butter, softened
– ž cup (150 g) granulated sugar
– 3 large eggs
– 1 teaspoon almond extract
– 1 cup (120 g) all-purpose flour
– 1 cup (100 g) ground almonds
– 1½ teaspoons baking powder
– 2 tablespoons milk
– ½ cup raspberry jam
– ½ cup pitted glacĂŠ cherries, chopped
**For the icing:**
– 1½ cups (180 g) powdered sugar
– 2â3 tablespoons milk or water
– ½ teaspoon almond extract
– GlacĂŠ cherries, for decorating
– Flaked almonds, optional
**Steps**
1. Preheat the oven to **350°F (175°C)**. Line an 8Ă8-inch or similar square baking pan with parchment paper.
2. Beat the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the almond extract.
4. Fold in the flour, ground almonds, and baking powder. Add the milk and mix until just combined.
5. Spread half of the batter into the prepared pan.
6. Warm the raspberry jam slightly and spread it gently over the batter. Sprinkle with chopped cherries.
7. Spoon the remaining batter over the top and carefully spread it into an even layer.
8. Bake for **30â35 minutes**, or until golden and a toothpick inserted in the center comes out clean.
9. Let cool completely in the pan.
10. Mix the powdered sugar with the milk and almond extract to make a thick, spreadable icing.
11. Spread the icing over the cooled cake. Decorate with glacĂŠ cherries and flaked almonds.
12. Allow the icing to set, then cut into squares and enjoy! 
