Cherry mallow traybake

Sarah Cook’s cute cakes are easy, cheap and, most importantly, fun to make

  • Prep:10 mins
    Cook:40 mins
    Plus cooling
  • Easy

Nutrition per serving

  • kcal 383
  • fat 16g
  • saturates 9g
  • carbs 58g
  • sugars 40g
  • fibre 1g
  • protein 5g
  • salt 0.52g


  • 250g pack butter, softened
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150ml pot natural yogurt
  • 1 tsp vanilla extract
  • 85g red glacé cherries, chopped
  • 50g white marshmallows, snipped into small chunks
  • 250g white marshmallows
  • 5 tbsp milk
  • 8 red glacé cherries, halved


  1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking or roasting tin with baking parchment. Beat together the butter, flour, sugar, baking powder, eggs, yogurt and vanilla. Stir in the chopped cherries and snipped marshmallows. Scrape into the tin and bake for 25-35 mins until a skewer poked in comes out clean. Cool.

  2. To decorate, put the marshmallows into a pan with the milk and gently melt, stirring. Scrape into a bowl and cool, stirring occasionally, until thick enough to spread. Spread over the cake, dot over the halved cherries and slice into 15 squares.

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