- Dish type
This is an easy, fruity traybake that is versatile, too. Fruit compotes work well, too.
33 people made this
- 225g butter, softened
- 350g caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 310g plain flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 600g cherry fruit filling
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease a 22x33cm baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture.
- Reserve 2/3 of the mixture and spread the rest into the bottom of the prepared dish. Cover this layer evenly with cherry filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
- Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into slices.
Reviews & ratingsAverage global rating:(39)
Reviews in English (35)
This is a similar recipe to the one my family has been making for years. Our recipe calls for three cups of flour and 1 cup of sugar and an added tsp of almond extract. Other wise the rest of the ingredients are exactly the same. What we've always done is this, we bake it in a jelly roll pan, which is about 10.5 by 15.5 inches, a little larger than a 9x13 pan. Also we don't even try to cover the top of the cherrie pie filling completely, but spread the remaining batter around in a sort of blotchy, swirly pattern so that some cherries are covered and some aren't. The batter spreads even more as the bars bake. Bake at 350 degrees for about 40 minutes. Then we sprinkle on powdered sugar after the cake has cooled. Makes a very pretty and tasty cake dessert.-24 Feb 2009
These are delicious, but I agree that 40 minute cook time isn't enough in a 9 x 13 pan, and that they are a little too "cake-like" for my taste. After discovering that, I made it again, only in the cookie sheet I normally use for bars. Way better, not mushy after 40 minutes, and definately a BAR. The topping doesn't cover well at all however, next time I may increase the recipe just a little to have more for the top. I also sprinkled powdered sugar over the top after baking, it looked amazing, all white and red, perfect for the holidays! Yummy!-22 Dec 2004
Easy chicken breast traybake recipe
This easy chicken traybake recipe takes 45 minutes to make, but that's including 30 minutes of cooking. So, it's a super quick dish to prep and returns a meal that's entirely delicious, if we do say so ourselves.
And what's more, you don't have to make this traybake with chicken. Halloumi is a great vegetarian alternative, or you might wish to use chorizo instead (or as well as – we won't judge). This truly versatile bake is a great option for dinner time as it feeds four people and is packed with nutrition from various fruits (yes, a tomato is a fruit) and vegetables.
So, dig out your oven gloves and your aprons. It's just about time to make a dish that'll impress your pals and probably yourself too. You're a culinary genius, you just don't know it yet. Here's how to make our easy, yet delectable, chicken traybake.
One: Put the chicken in a baking tray with the chopped vegetables.
Two: Put the olive oil, lemon juice and zest, garlic, salt, pepper, oregano and thyme in a bowl and mix well.
Three: Pour over the marinade and mix well.
Four: Put in a preheated oven at 190°C/375°F/Gas 5 for 30 minutes, or until the chicken is cooked through.
5 SIMPLE TRAYBAKE RECIPES | EASY MEAL IDEAS | Kerry Whelpdale
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White fish Thai red curry:
4 fillets of white fish (I use frozen hake)
1 tin coconut milk
100g Thai red curry paste
1tspn fish sauce
1 head broccoli
Salt & Pepper
Sausage & Butternut Traybake:
1 butternut squash
1tspn wholegrain mustard
3 garlic cloves
Salt & pepper
Chicken & Orzo traybake:
3 celery sticks
500ml veg / chicken stock
Salt & Pepper
Salmon & Gnocchi Traybake:
250g creme Fraiche
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Sausage & Potato Traybake:
5 large potatoes
3 garlic cloves
200ml veg stock
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Easy cod tray bake
For this tray bake, you can use any white fish fillets you like.
This tray bake recipe is so simple it takes just five minutes to prepare and then just 40 minutes in the oven. Perfect for a midweek meal.
We've used cod in this recipe but you could use any white fish fillet.
Few sprigs fresh oregano, leaves picked and roughly chopped
(11oz) cherry tomatoes on the vine
Preheat oven to 200°C (180°C fan) mark 6. Toss potatoes, oil and most of the oregano in a large roasting tin. Season well. Roast for 30min, turning occasionally, until golden and tender.
Add the fish and tomatoes on the vine, then squeeze over some of the lemon wedges and tuck in around the potatoes. Season the cod. Return to oven for 10min, or until fish is opaque and flakes when pressed.
FAQ's about fresh or frozen cherries
Cherries are packed with nutrients and they're rich in antioxidants and anti-inflammatory compounds. Did you know that eating cherries or drinking cherry juice may actually improve your sleep quality?
1 pound of fresh cherries equals 2 ½ to 3 cups pitted cherries. One pound of frozen cherries equals about 3 cups. You'll need 4 ½ to 5 cups of cherries to make a pie.
Yes! I have frozen them whole. However, it's best to take the time to pit them before freezing. You'll be more likely to use them if you know they can quickly be added to a recipe instead of having to remove the pits first.
If you don't have a cherry pitter, there are several methods that you can use. Try removing the stem, then poking a chopstick or a metal straw, or even a frosting tip through the stem end to pop the pit out. You could also slice the cherry in half and remove the pit with your fingers or a paring knife. However, I've found the easiest way ever!
Use an old fork that you don't care about (or get one at a thrift store). It should be of poor quality, so it bends easily. Using pliers, bend the out two tines forward, folding them so they lie flat against the base of the fork. Next, slightly bend the tips of the center two tines so they are bent at a 90° angle. To use, plunge the bent tips through the stem end of the cherry and pop out the pit! Easy-peasy.
Which of these fabulous cherry recipes will you make first?
This post has been recently updated with new information to make it more useful!
- 250 g organic ready to eat apricots
- 200 g sultanas
- 260 ml fresh orange juice
- 250 g unsalted butter
- 3 free-range eggs
- 300 g light soft brown sugar
- 2 tsp vanilla extract
- 350 g self-raising flour
- 1 tsp baking powder
- 1 tsp golden icing sugar, to dust (optional)
Preheat the oven to 160?C, fan 140?C, gas 3. Grease and line the base of a 30 x 20cm (8 x 12in) roasting tin.
Using scissors, cut the apricots into very small pieces. Put the apricots and sultanas in a saucepan, cover with the orange juice and bring to the boil. Reduce the heat slightly and cook for 15 mins or until all the juice has been absorbed by the dried fruit.
Add the butter to the fruit and stir gently over a low heat until the butter has melted. Remove from the heat and leave to cool slightly.
Crack the eggs into a bowl, add the sugar and vanilla extract and whisk together. Add the plump dried fruit, flour and baking powder to the egg mixture and mix thoroughly. Pour into the tin.
Bake for 40 mins &ndash you may need to cover the top with baking parchment to stop it from going too brown and then bake for another 15-20 mins.
Leave in the tin to cool slightly and then cut into about 24 squares. Dust with icing sugar.
- Pork Sausages - 8 thick and meaty pork sausages.
- Garlic - 5 cloves roasted in their skins.
- Sweet Potatoes - 2 medium sweet potatoes, peeled and cubed into bite-size pieces.
- Bramley Apple - I love how the tart Bramley apple slices turn sweet and sticky during cooking.
- Red Onion - peeled and quartered.
- Rosemary - my favourite herbs that gives so much flavour to this traybake.
- Cherry Tomatoes - the halved cherry tomatoes break down during roasting and release their sweet juices.
- For the sticky glaze
- Balsamic Vinegar - helps achieve the perfect sticky glaze and had a wonderful depth of flavour.
- Honey - use a clear runny honey.
- Wholegrain Mustard - or if you prefer Dijon mustard.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 200°c (180 fan/ 400F/ Gas 6). Place the sausages in a large roasting pan.
Two: Add the sweet potato chunks, sliced apple, garlic in skins, quartered red onion and halved cherry tomatoes.
Three: In a jug mix together the balsamic vinegar, honey and mustard for the sticky glaze and pour over the sausages and vegetables. Mix to coat then tuck in the sprigs of rosemary.
Four: Bake in the oven for 35 minutes. Take out of the oven and give everything a shake. Cover with foil and return to the oven for a further 10 minutes or until the sweet potatoes are tender and cooked. Squeeze the garlic out of their skins before serving!
The great thing about these traybake recipes, is that they are notoriously easy to create and present due to their unique cooking process. As the name implies, these recipes are created, poured into a baking tray, and are then baked in the oven until they’re complete. Once you allow them to cool and set a little, you can easily cut them into a neat square and serve with the accompaniment of your choosing. Traybakes are almost exclusively dessert based with chocolate brownie recipes, or roacky road recipes proving extremely popular over the years. If you’d like to try some tried and tested traybake recipes, plus a few unique and slightly different recipes, we’ve got everything you could ever wish for.
Pre-heat the oven to 180°C/Fan 160°C/Gas 4.
Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment.
Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.
Measure all the remaining cake ingredients, except the flaked almonds, into a large bowl and beat for 1 minute to mix thoroughly. Lightly fold in the cherries.
Turn into the prepared tin and sprinkle over the flaked almonds.
Bake in the pre-heated oven for about 40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.