Coffee and Walnut Traybake
This version simplifies the traditional recipe into a light, single layer traybake that is perfect for a quick afternoon tea treat or cake sale, without the fuss of having to level several layers. The crowning glory is a thick, easy to make, coffee flavoured, spreadable glaze made with espresso powder, icing sugar and water, finished off with more crushed walnuts.
Equipment
- Traybake or sheet cake tin (25cm x 20 cm) or similar size
Ingredients
- 200 g butter - softened
- 200 g soft light brown sugar - White Caster sugar is fine but brown sugar complements the flavour of coffee.
- 4 medium eggs - Free range and organic if possible.
- 200 g self raising flour - Sieved to remove any lumps
- 3 level tablespoons of instant coffee powder
- ½ teaspoon vanilla extract
- 50 g walnuts roughly chopped
For the Coffee Icing Topping
- 150 g icing sugar sieved
- 1 tablespoon instant Coffee Powder
- 1 - 2 tablespoons pre-boiled warm water - Do not add it all at once.
- 50 grams of walnuts roughly chopped
Instructions
Make the Coffee flavoured sponge cake
- Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep oblong traybake tin or similar with baking parchment.
- Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour between each one to help prevent curdling. Mix until well combined.200 g butter - softened, 200 g soft light brown sugar - White Caster sugar is fine, 4 medium eggs - Free range and organic if possible.
- Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix until all the ingredients are well combined.200 g self raising flour - Sieved to remove any lumps, 3 level tablespoons of instant coffee powder, 50 g walnuts roughly chopped, ½ teaspoon vanilla extract
- Pour the cake mixture evenly into the prepared tin. Bake for 20-25 minutes or until baked, testing the centre of the cake in different areas with a skewer until it comes out clean.
- Leave in the tin to cool completely before adding the coffee frosting.
Make the Coffee Frosting
- Sieve together the icing sugar and instant coffee powder. Beginning with one tablespoon of pre-boiled water (I’m old school and always used preboiled water), mix the icing sugar and coffee powder until you have a thick, spreading consistency, adding more water as needed.150 g icing sugar sieved, 1 tablespoon instant Coffee Powder, 1 - 2 tablespoons pre-boiled warm water - Do not add it all at once.
- When your cake has cooled completely, spread the coffee icing evenly over the top.
- Before the icing sets, decorate with crushed walnuts.50 grams of walnuts roughly chopped
Notes
Storage
This cake will keep for a couple of days if stored in an airtight container.
This cake will keep for a couple of days if stored in an airtight container.
