Mary Berry's Coffee And Walnut Traybake
User Reviews
4.6
Mary Berry's Coffee And Walnut Traybake
Description
This Coffee and Walnut Traybake starts by dissolving instant coffee granules in hot water to infuse the batter with coffee flavor. The cake batter combines self-raising flour, caster sugar, baking powder, softened butter or baking spread, eggs, and milk, which are beaten until smooth before folding in the coffee mixture. Baking in a traybake tin results in an evenly cooked, dense yet tender crumb that springs back when done and pulls slightly from the tin edges.
After cooling, the cake is topped with a coffee-flavored butter icing made by dissolving coffee granules in hot water, then mixing with softened butter, icing sugar, and milk to create a smooth, spreadable frosting. Chopped walnuts add texture and complement the coffee flavor with their earthiness.
The traybake is suited to serving as a teatime treat or dessert. The recipe allows for substitutions such as margarine if butter is unavailable and suggests mixing baking powder with plain flour as a self-raising flour substitute. The cake can be easily sliced into portions and stored for several days.
Using baking spread results in a lighter texture compared to butter, and the coffee intensity can be adjusted by varying the amount of granules dissolved. Ensuring the cake is fully cooled before icing prevents the buttercream from melting, maintaining its texture and appearance.
Ingredients
For the cake
- 2 tablespoons instant coffee granules
- 2 tablespoons water hot, boiling
- 8 ounces butter see the note, or baking spread
- 8 ounces caster sugar
- 10 ounces self-raising flour see the note.
- 1 teaspoon baking powder
- 4 egg large
- 4 tablespoons milk
For the icing and garnish:
- 1 tablespoon instant coffee granules
- 1 tablespoon water hot, boiling
- 4 ounces butter at room temperature.
- 6 ounces icing sugar sieved.
- 1 tablespoon milk
- 2 handfuls walnut chopped.
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
- If baking spread is not available, margarine or butter can replace it; butter may yield a denser cake.
- To substitute self-raising flour, combine plain flour with baking powder (1 tsp baking powder per 100g flour) and sift well.
- Allow the cake to cool completely before applying icing to prevent melting.
- Adjust the strength of coffee flavor by varying instant coffee granules dissolved in the water for both batter and icing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 60mg | 20% |
| Sodium | 301mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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