Sour-cherry tray cake
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8 (makes 8 slices)
Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$0.60 per serve
(at time of publication)
Full ingredients list:
- 125g reduced-fat table spread
- 1/2 cup caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups self-raising flour, sifted
- 1 teaspoon baking powder
- 1/2 cup skim milk
- 1 cup morello cherries, pitted, drained
- icing sugar, to serve (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Grease a 16cm x 26cm slice pan and line with sheets of baking paper.
Step 2 Place table spread, sugar and vanilla in a small bowl; beat with an electric mixer for 5–6 minutes, or until light and fluffy. Add eggs, one at a time, beating each until well combined. Stir in half the flour and baking powder with half the milk, then repeat with remaining flour, baking powder and milk until well combined.
Step 3 Spread mixture into pan and scatter with cherries. Bake for 30–40 minutes, or until a skewer inserted into centre of cake comes out clean.
Step 4 Cut cake into triangles with a serrated knife. Dust with icing sugar (if desired) and serve.
Choose your own fruit: Try using thawed frozen cherries or fresh (or thawed) strawberries or raspberries. You can also use sliced plums or apricots.
About this recipe
First published: October 2013