Coffee and Walnut Traybake

Anything coffee flavoured is a hit in this house as we only seem to function when we have caffeine flowing through our veins.

What you will need

• 30 x 23cm (12 x 9in) traybake or roasting tin

• Non-stick baking paper

Ingredients

For the traybake

• 225g Unsalted butter, softened

• 225g Light muscovado sugar

• 275g Self raising flour

• 2 Level tsp Baking powder

• 4 Large eggs

• 2 Tbsp Milk

• Either 2 tbsp coffee essence or 2 tbsp of instant coffee mixed with 2 tsp of water

• 75g Walnuts, chopped

For the icing

• 75g Unsalted butter, softened

• 225g Icing sugar, sifted

• 2 Tsp Milk

• 2 Tsp Coffee essence or instant coffee mix

• Walnut halves

Method

Step 1 – Preheat your oven to 180°C/160°C Fan/ gas 4. Grease and line your baking tin.

Step 2 – Add the softened butter, sugar, eggs and milk to a large bowl.

Step 3 – Sift the flour and baking powder into the bowl.

Step 4 – Next add the coffee essence or instant coffee mix and chopped walnuts.

Step 5 – Beat the mixture well (I recommend a hand mixer) until fully combined and transfer into the prepared baking tin.

Step 6 – Bake for 35-40 minutes or until the cake has shrunk from the edges of the tin and bounces back when pressed in the centre. Leave the cake to cool in the tin.

Step 7 – Beat together all the icing ingredients until entirely mixed and smooth. Once the cake is completely cool, spread evenly using a palette knife and then add the walnut halves randomly across the icing.

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Let us know any variations you would make (e.g. using different nuts) in the comments below, and show us some of your photos by tagging @todays.menu.blog on Instagram.

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This Recipe was inspired by Mary Berry’s Banana Loaf from ‘100 Cakes and Bakes’.