• 24servings
  • 65minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, H, D
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125g plain flour

  2. 80g porridge oats

  3. 1 teaspoon bicarbonate of soda

  4. 1/4 teaspoon salt

  5. 110g butter

  6. 2 eggs

  7. 220g dark brown soft sugar

  8. 1/2 teaspoon almond extract

  9. 1 tablespoon plain flour

  10. 1 teaspoon baking powder

  11. 1/2 teaspoon salt

  12. 75g desiccated coconut

  13. 250g cocktail cherries, drained and juice reserved

  14. 60g chopped pecans

  15. 90g butter, softened

  16. 500g icing sugar

  17. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4.

  2. In a medium bowl, stir together 125g flour, oats, 220g dark brown soft sugar, bicarbonate of soda and 1/4 teaspoon salt. Rub in the 110g of butter until crumbly. Press into the bottom of a 20x30cm baking tin.

  3. Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the base is baking. In a medium bowl, beat eggs, almond extract, 220g of dark brown soft sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked base.

  4. Bake for a further 25 minutes in the preheated oven, until light brown. Let cool before icing.

  5. To make the icing, mix together the remaining butter, icing sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled traybake before cutting into slices.


Send feedback