Mary Berry Coffee and Walnut Traybake

This easy Mary Berry Coffee and Walnut Traybake is a delicious treat that’s perfect for any occasion. With its rich coffee flavor and crunchy walnuts, this quick and simple dessert uses common ingredients you probably already have. It’s a delightful addition to your afternoon tea or a sweet snack anytime!

This Coffee and Walnut Traybake Recipe Is From Simple Comforts Cookbook by Mary Berry

Ingredients Needed:

For the Cake:

• 2 level tablespoons instant coffee granules
• 2 tablespoons boiling water
• 225g (8 oz) margarine, from fridge
• 225g (8 oz) superfine sugar
• 275g (10 oz) self-raising flour
• 1 level teaspoon baking powder
• 4 large eggs
• 4 tablespoons milk

For the Icing:

• 1 level tablespoon instant coffee granules
• 1 tablespoon boiling water
• 114g (4 oz) butter, softened
• 175g (6 oz) icing sugar (confectioners’ sugar)
• 1 tablespoon milk
• 50g (2 oz) walnuts, chopped

How To Cook Coffee and Walnut Traybake:

1. Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Grease a 30 × 22.5 cm (12 × 9 in) traybake tin and line it with nonstick baking paper.
2. Prepare Coffee Mixture: Measure the instant coffee granules and boiling water into a large mixing bowl. Stir until dissolved and leave to cool for 2–3 minutes.
3. Mix Cake Batter: Add the margarine, sugar, self-raising flour, baking powder, eggs, and milk to the cooled coffee mixture. Beat with an electric mixer until the mixture is light and fluffy.
4. Bake the Cake: Pour the batter into the prepared tin and level the top. Bake in the preheated oven for 30–35 minutes, or until the cake has slightly shrunk from the sides and springs back when pressed gently in the center.
5. Cool the Cake: Allow the cake to cool completely in the tin before icing.
6. Make the Icing: In a mixing bowl, measure the instant coffee and boiling water. Stir until dissolved and let it cool for 2–3 minutes. Add the softened butter, icing sugar, and milk, then beat until pale and creamy.
7. Ice and Serve: Spread the icing over the cooled cake, sprinkle with the chopped walnuts, and cut into 16 pieces to serve.

Recipe Tips

• Use Cold Margarine: For a light and fluffy cake, make sure your margarine is cold straight from the fridge. This helps the batter rise better.
• Dissolve Coffee Properly: Ensure the instant coffee granules are fully dissolved in boiling water before adding them to the batter. This prevents any grainy texture in your cake.
• Check Cake Doneness: Instead of relying solely on time, check if the cake springs back when gently pressed in the center. If it does, it’s ready!
• Cool Completely Before Icing: Allow the cake to cool completely in the tin before adding the icing. If the cake is warm, the icing will melt and slide off.
• Chop Walnuts Finely: For better distribution and texture, chop the walnuts into smaller pieces. This ensures every bite has a bit of crunch without overpowering the cake.

How To Store Leftovers

• Refrigerate: Put leftover Coffee and Walnut Traybake in an airtight container and store it in the fridge for up to 3 days.
• Freeze: You can freeze leftover Coffee and Walnut Traybake for up to 3 months. Cool it completely, then wrap it tightly in cling film or foil and place it in a freezer-safe container. To thaw, just move it to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 piece (approximately 70g)

• Calories: 280
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 160mg
• Potassium: 180mg
• Total Carbohydrate: 31g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Elderflower and Lemon Traybake
• Mary Berry Blueberry Traybake
• Mary Berry Chocolate Traybake
• Mary Berry Lemon Drizzle Traybake
• Mary Berry Chocolate Chip Traybake