Mary Berry’s Coffee and Walnut Traybake
This light traybake cake from Mary Berry is topped with creamy, rich coffee-spiked icing and chopped walnuts for an added crunch.
From the book
Mary Berry’s Baking Bible (2023 Edition)
250 classic recipes including 20 brand-new bakes
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Introduction
Coffee and walnuts go particularly well together, but you can use other nuts for this recipe if you prefer.
Ingredients
| 225g (8oz) | baking spread, straight from the fridge |
| 225g (8oz) | light muscovado sugar |
| 275g (10oz) | self-raising flour |
| 1 level tsp | baking powder |
| 4 large | eggs |
| 2 tbsp | milk |
| 2 tbsp | strong coffee (see Tip) |
| 75g (3oz) | walnuts, chopped |
| For the icing: | |
|---|---|
| 75g (3oz) | butter, softened |
| 225g (8oz) | icing sugar, sifted |
| 2 tsp | milk |
| 2 tsp | strong coffee |
| 30g (1oz) | walnuts, chopped |
Essential kit
You will need: a 30 x 23cm (12 x 9in) traybake or roasting tin and an electric hand whisk.
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with non-stick baking paper.
Measure all the sponge ingredients into a large bowl and mix with an electric hand whisk until well blended.
Turn the mixture into the prepared tin and level the surface. Bake in the preheated oven for about 35–40 minutes 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, then turn out and peel off the baking paper.
To make the icing, beat together the butter with the icing sugar, milk and coffee. Spread evenly over the cold cake using a palette knife, then decorate with the chopped walnuts.
TIP – To make strong coffee, you can mix 2 teaspoons coffee granules with 2 tablespoons water.
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