This was a new traybake for me, but at the same time there is something familiar about it. Perhaps I have eaten it in the past or maybe it’s just the combination of ingredients. Or maybe the meringue layer made me start to think about pavlova…
This has a soft base layer and is topped with a meringue that is mixed with cherries and walnuts, so the whole traybake is a combination of soft, crunchy and sweet.
The meringue cracked when I cut this into squares, so this gets filed in the ‘rustic’ traybakes folder!
2 oz/55g soft brown sugar
2 egg yolks
1 tsp vanilla extract
3 oz/85g butter
6 oz/170g self-raising flour (or plain/all-purpose flour + 2 tsp baking powder)
2 egg whites
1oz/30g chopped walnuts
1oz/30g chopped glacé/candied cherries
1. Cream the butter and sugar together. Beat in the egg yolks and vanilla and then gradually mix in the flour.
2. Spread the mixture into the base of a tin (I used my trusty 8inch/20cm tin).
3. Whisk the egg whites until stiff. Beat in half the sugar. Then fold in the remainder of the sugar. Then fold in the chopped nuts and cherries. Spread this mixture over the base.
4. Bake in a preheated 325F/160C oven for 20-30 minutes until golden. When cool, cut into squares.