ONE TIN BAKES ALL

Tempting treats fresh from the oven of Bake Off winner Edd Kimber

Fresh from the oven of The Great British Bake Off’s inaugural winner Edd Kimber, these tempting treats are each made in one baking tin – so put the kettle on and get ready to win star baker

‘Snack cakes are humble bakes perfect for a mid-morning sweet treat. This cherry version is made with an olive oil almond cake and topped with cherries.’

Hands-on time 20min, plus cooling.

Cooking time 35min. Makes 12

FOR THE CAKE

• 120ml olive oil, plus extra to grease

• 3 large eggs

• 175g caster sugar

• Finely grated zest 2 lemons

• 120ml natural yogurt

• 1tsp vanilla extract

• 140g plain flour

• 100g ground almonds

• 1 ½tsp baking powder

• 300g fresh cherries, pitted and halved

• 2-3tbsp flaked almonds

FOR THE GLAZE, OPTIONAL

• 5 fresh cherries, pitted, or 2tbsp cherry juice

• 125g icing sugar, sifted

• ¼tsp almond extract

• Few drops pink food colouring

1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 23 x 33 x 5cm baking tin and line with baking parchment, making sure the parchment hangs over the sides.

2 For the cake, beat the eggs, sugar and lemon zest in a large bowl using a handheld electric whisk until sugar is dissolved, about 2min. With the motor running, pour in the oil and whisk for 1min, until slightly thickened. Whisk in yogurt and vanilla. Add flour, ground almonds, baking powder and 1tsp fine salt and whisk to make a smooth batter.

3 Pour into lined tin, smoothing to level. Scatter over cherries and flaked almonds. Bake for 35min, or until golden and firm to the touch. Leave to cool in tin for 15-20min, before transferring to a wire rack to cool completely.

4 If making the glaze, purée the cherries, then press through a fine sieve. Mix 2tbsp of the purée (or the juice, if using) and the icing sugar in a small bowl until smooth. Mix in almond extract, a pinch of fine salt and enough food colouring to make a pale pink glaze. Drizzle liberally over the cake. Slice and serve.

PER PIECE 316cals, 7g protein, 15g fat (2g saturates), 38g carbs (29g total sugars), 2g fibre

TO STORE Keep in an airtight container at room temperature for up to 2 days.