Matt Tebbutt showcased a delicious cherry Bakewell traybake with strawberry jam and flaked almonds on Saturday Kitchen.

The ingredients are: 500g sweet shortcrust pastry, 10 tbsp good-quality strawberry jam, 200g unsalted butter, softened, 200g caster sugar, 4 medium free-range eggs, 100g ground almonds, 1 tsp almond extract, 1 lemon, zest only, 100g self-raising flour, plus extra to dust, 30 glacé cherries, roughly chopped, 300g icing sugar, plus extra for dusting and 40g flaked almonds, toasted.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.