Coffee & Walnut Tray Bake

Coffee and walnut cake- a classic right? My husbands absolute favourite, but we never actually sit down with a proper slice of cake and a cup of tea. This tray bake version is how I make his favourite recipe the ideal farm companion.

There are two steps to this tray bake- the sponge itself and then the buttercream to finish. It does need the buttercream so to save time I tend to make this while the cake bakes, set aside and then assemble later on once cool.

Ingredients:

Sponge:

  • 225g margarine
  • 225g caster sugar
  • 4 medium eggs
  • 2 tablespoons instant coffee
  • some warm water
  • 250g self-raising flour
  • 100g chopped walnuts

 

Buttercream:

  • 120g butter
  • 120g icing sugar
  • 1/2 tablespoon instant coffee
  • some warm water
  • handful chopped walnuts to decorate

 

Set your oven to 180 degrees to begin with. Combine the marg and sugar and beat with an electric whisk until smooth.

Next you need to make up your coffee- mix your tablespoons of coffee powder with a dash of hot water. Add your four eggs to the coffee and beat well until it is all mixed together.

Add half your flour and half the coffee/eggs into the marg and sugar and mix well. Once it begins to come together, add the rest of the flour and the rest of the coffee/eggs. Continue to mix until a smooth batter is formed.

Chop your walnuts into pieces and mix these through to ensure they are evenly spread throughout the sponge mixture.

Take a roughly 30 x 22cm tray and line the bottom with grease proof paper. (All of my trays where dirty so I improvised and used a roasting tin). Poor the mixture into the tray and smooth out with a spatula.

Bake for 25 minutes until light golden brown.

Whilst cooking I like to make the buttercream. For the buttercream first beat your butter with an electric whisk. As you beat it you will find it gets fluffier and becomes lighter in colour. Mix up your coffee, gradually add in the coffee and icing sugar bit by bit until it comes together. Set Aside

When the cake is baked turn it onto a cooling rack and leave for at least 20 minutes to completely cool. If you try to rush it the buttercream will just melt and you’ll have a rather tasty but sticky mess!

Once completely cool spread the buttercream on the top, sprinkle with the walnut pieces to decorate and cut into squares. voila- you’re done, just to pack it up for a picnic now and enjoy!

 

You can find a video tutorial on my YouTube channel below:

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