Easy Coffee and Walnut Traybake Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
24 slices
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Calories
346 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
British
Easy Coffee and Walnut Traybake Cake
Description
The cake batter is prepared by creaming butter and sugar until pale, then gradually adding eggs, self-raising flour, strong black instant coffee, and roughly chopped walnuts. The coffee imparts a deep, aromatic flavor that pairs well with the crunchy texture of walnuts. The mixture is poured into a lined traybake pan and baked at 180°C for around 40 minutes, until a skewer inserted into the center comes out clean, indicating it is fully cooked. After cooling, a butter and coffee icing is spread over the top, decorated with finely chopped walnuts. The icing is made with softened butter, sieved icing sugar, and strong instant coffee dissolved in boiling water, adding a smooth coffee flavor contrast to the cake’s texture. This traybake offers a balanced sweetness and a dense, moist crumb, making it enjoyable as a snack or dessert.
The recipe includes tips such as ensuring instant coffee is used for adequate strength, and alternatives for checking doneness if a skewer is not available. The cake can be frozen, and sieving the icing sugar is recommended for a smooth finish.
Ingredients
Coffee and Walnut Traybake Cake
- 350 g butter (or margarine, if you prefer), softened
- 350 g caster sugar
- 6 egg at room temperature, large
- 350 g self-raising flour aka self-rising flour
- 100 g walnuts roughly chopped
- 4 tablespoons coffee made from 4 teaspoons instant coffee granules, dissolved in 4 tablespoons boiling water - see Note 1, strong, black
Icing and Decoration
- 100 g butter (or margarine, if you prefer), softened
- 200 g icing sugar sieved (this is really important - don’t ever consider not sieving icing sugar!, confectioner's sugar
- 2 tablespoons coffee made from 2 teaspoons instant coffee granules, dissolved in 2 tablespoons boiling water - see Note 1, strong, black
- 100 g walnuts finely chopped
Instructions
Coffee and Walnut Traybake Cake
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F. Grease and line a traybake pan (33 by 23cm / 13 by 9ins).
- In a large bowl, beat together the butter and sugar thoroughly, until the mixture starts to look a little bit paler.
- Add in one egg at a time and stir until each egg is completely mixed in before adding the next one.
- Add in half the flour and stir gently until just combined. Add in the remaining flour and, again, stir gently until the flour is just combined.
- Add in the roughly chopped walnuts and the 4 tablespoons of strong black coffee and stir just enough to ensure the walnuts are evenly distributed.
- Tip the mixture into the lined traybake pan. Smooth over the surface with the back of your wooden spoon.
- Put the traybake into your preheated oven for 40 minutes. After 40 minutes, remove from the oven and check to see if it’s done using a skewer inserted into the centre of the cake. If the skewer comes out clean, it is cooked. If the skewer is covered in batter, return to the oven for a further 3 minutes and test again. Repeat if necessary, until the skewer comes out clean. (See Note 2)
- Allow the cake to cool in the tin for 10 minutes, then turn it out onto a cooling rack (See Note 3) and allow to cool completely. This should take approximately 1 hour.
Icing and Decoration
- Don’t try and ice the traybake until it is completely cold!
- Put the softened butter and sieved icing sugar in a bowl and beat together until smooth. Add in the 2 tablespoons of strong black coffee and beat again until evenly coloured.
- Using a knife, smooth the icing over the top of the cake as evenly as possible. (It doesn’t matter if it’s not perfect!) Finally, scatter over the finely chopped walnuts.
Notes
- Use instant coffee for the cake and icing to ensure strong coffee flavor.
- Check cake doneness with a skewer or similar implement inserted into the center; it should come out clean.
- Sieve icing sugar before mixing for smooth icing texture.
- The cake can be frozen; allow it to cool completely before wrapping and freezing.
- Use softened butter or margarine based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 150mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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