Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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


Coffee and walnuts go particularly well together, but you can use other nuts for this recipe if you prefer.

Read more Read less


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.


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.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Mary Berry’s Baking Bible (2023 Edition)

Close menu