This week I was looking for a quick and easy cake recipe to whip up. I wanted something to go along with a cup of tea and I really fancied something coffee. Having gone to my Mary Berry cookbook I wasn’t disappointed to find a recipe within its covers. This coffee and walnut traybake was quick to mix up and bake and went down just perfectly with a cup of tea not to mention everybody in the house loving it.
Coffee and Walnut Traybake
- 225g softened butter
- 225g light muscovado sugar
- 275g self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 2 tablespoons milk
- 2 tablespoons coffee essence. I used 2 teaspoons of instant coffee mixed in 2 tablespoons of water, which gave the same taste.
- 75g chopped walnuts
For The Icing
- 75g softened butter
- 225g sifted icing sugar
- 2 teaspoons milk
- 2 teaspoons coffee essence. Again I used instant coffee mixing up 1 teaspoon of coffee in 1 tablespoon of water.
- Walnut halves
- Pre- heat the oven to 180C/Fan 160C/Gas 4. Grease a 12 x 9 traybake or roasting tin and then line the base with baking parchment.
- I soften up the butter some more in the bowl before measuring out all the remaining ingredients into the bowl and mixing until it is all blended. Yes just put everything in it does honestly all come together. Turn the mixture into the prepared tin and level the top.
- Bake in the pre-heated oven for about 35-40 mins or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
- To make the icing, beat together the butter with the icing, sugar, milk and coffee essence. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into 21 pieces.
I didn’t have walnut halves and they would add a lovely crunch to the top.