Mary Berry's Coffee And Walnut Traybake
This coffee and walnut traybake by Mary Berry is a perfect companion for your afternoon cuppa. The cake is so moist with the right sweetness that it pairs well with the savoury walnuts.
Servings: 16
Equipment
- Spatula
- 9x13 inch rectangular cake pan
- Parchment paper/ greaseproof paper
Ingredients
For the cake
- 2 tablespoons instant coffee granules.
- 2 tablespoons hot boiling water.
- 8 ounces butter or baking spread see the note.
- 8 ounces caster sugar.
- 10 ounces self-raising flour see the note.
- 1 teaspoon baking powder.
- 4 large eggs.
- 4 tablespoons milk.
For the icing and garnish:
- 1 tablespoon instant coffee granules.
- 1 tablespoon hot boiling water.
- 4 ounces butter at room temperature.
- 6 ounces icing sugar sieved.
- 1 tablespoon milk.
- 2 handfuls walnut chopped.
Video
Instructions
- Preheat the oven at gas 4/ 180℃/ 356℉.
- Prepare a 30 x 23cm (12 x 9 in) bake tin, grease its side and line it with a greaseproof baking paper.
- Dissolve two tablespoons of instant coffee granules with two tablespoons of hot boiling water from the kettle. Let it cool while you get the other ingredients ready.
- In a mixing bowl, place the self-raising flour, caster sugar, baking powder, baking spread or margarine, eggs and milk.
- Use a handheld mixer or a standing mixer to beat the ingredients in the bowl until you get a smooth batter.
- Then add the coffee mix into the batter. Mix well.
- Pour the batter into the traybake and level the top evenly.
- Bake for about 30-35 minutes at gas 4/ 180℃/ 356℉ until the top springs back when you touch the cake and it has shrunk from its sides a little.
- Let the cake cool down for about 15 minutes before taking it out of the tin.
- Meanwhile, mix one tablespoon of instant coffee granules with one tablespoon of hot water from the kettle. Leave it to cool.
- Beat the butter, icing sugar, milk and coffee mixture until smooth and fluffy.
- Spread the buttercream on top of the coffee cake and scattered the chopped walnuts over. Cut the cake into generous 16 pieces.
Notes
- The baking spread is similar to margarine but with lower content of fat. If the baking spread is not available to you, using margarine or butter can be an option. Just bear in mind if you use butter your cake may be slightly denser due to the fat. But I can assure you it will be equally delicious.
- In the case self-raising flour is not available to you, mix 1 tsp of baking powder with every 3.5oz/ 100 gr all-purpose flour/ plain flour. Use a handheld whisk to stir and mix the flour.
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 301mg | Fiber: 1g | Sugar: 27g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.