Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Coffee traybake
Serves 16 Cakes, Bread and Pastries
Ingredients
- 225g unsalted butter
- 225g light muscovado sugar
- 275g self-raising flour
- 2 level tsp baking powder
- 4 large eggs, beaten (weigh the eggs to ensure you have the same weight as the butter and sugar, 220g), beaten
- 2 shots espresso topped up to 100ml with full-fat milk
- 100g chopped walnuts
- 2tsp vanilla extract
For the coffee icing
- 100g unsalted butter
- 225g golden icing sugar
- 1tbsp whole milk
- 1 small shot espresso, cooled or 1 heaped tsp espresso powder dissolved in 2tbsp water
- 2tsp vanilla extract
To decorate
- 100g roasted walnuts, chopped
- 40g chocolate coffee beans
- cocoa powder, for dusting
You will need
- 1 x 30 x 20cm cake tin
Method
To make the sponge, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of the rectangular cake tin.
Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
Bake for 35 minutes or until the cake is golden brown, springs back when pressed in the centre with your fingertips and a skewer inserted comes out clean. Remove from the oven and leave the traybake to cool in the tin. When cooled, wrap in cling film and chill before decorating.
To make the coffee icing, beat all the ingredients together in a large bowl until smooth.
To assemble, spread the icing evenly and rustically over the cooled cake using a palette knife. Sprinkle with chopped roasted walnuts and coffee beans and dust with a little cocoa powder. Cut into generous squares and serve at room temperature.
The traybake will keep for up to 3 days in a container at room temperature. Suitable for freezing.
This recipe was taken from the May 2020 issue of Food and Travel.
To subscribe today, click here.
Advertisement