This easy Mary Berry Coffee Fudge Traybake is a simple and delicious treat perfect for any occasion. With a rich, creamy coffee flavor and a smooth icing, it’s a quick bake that anyone can enjoy. Plus, you can easily swap ingredients to suit what you have at home!
This Coffee Fudge Traybake Recipe Is From Fast Cakes Cookbook by Mary Berry
Ingredients Needed
For the traybake:
- 170g margarine, from fridge
- 175g superfine sugar
- 3 large eggs
- 1 tbsp coffee extract
- 175g self-raising flour
- ¾ level tsp baking powder
For the icing:
- 85g butter, softened
- 225g icing sugar, sifted
- 1 tbsp milk
- 1 tbsp coffee extract
How To Make Coffee Fudge Traybake
- Preheat the oven and prepare the tin: Preheat your oven to 160°C (Convection 140°C). Grease a 30 x 23 cm (12 x 9 inch) traybake tin and line it with nonstick baking paper.
- Mix the traybake ingredients: In a large bowl, add the margarine, superfine sugar, eggs, coffee extract, self-raising flour, and baking powder. Beat together using an electric mixer until the mixture is smooth and well combined.
- Bake the traybake: Pour the mixture into the prepared tin, leveling the top. Bake in the preheated oven for about 40 minutes, or until the cake is risen, golden, and slightly pulling away from the edges of the tin. The cake should spring back when lightly pressed.
- Cool the cake: Allow the cake to cool completely in the tin.
- Make the icing: In a bowl, beat together the softened butter, sifted icing sugar, milk, and coffee extract until smooth and creamy.
- Ice the cake: Once the cake is fully cooled, spread the icing evenly over the top. Cut the cake into 20 pieces and serve.
Recipe Tips
- Use room temperature margarine: Make sure your margarine is at room temperature to mix more easily and achieve a smooth batter. Cold margarine can make the mixture lumpy.
- Sift your flour and baking powder: Sifting helps remove any lumps in the flour and ensures an even rise in your traybake.
- Check the cake with a skewer: To ensure the cake is fully baked, insert a skewer into the centre. If it comes out clean, the cake is done. If not, bake for a few more minutes.
- Let the cake cool completely before icing: Allow the cake to cool in the tin before applying the icing. If the cake is too warm, the icing may melt and slide off.
- Adjust the coffee extract to taste: If you prefer a stronger coffee flavour, you can add a bit more coffee extract. Start with the recommended amount, then adjust as needed.
How To Store Leftovers
- Refrigerate: Store leftover coffee fudge traybake in an airtight container in the fridge for 4-5 days.
- Freeze: Wrap leftover coffee fudge traybake in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before serving.
Nutrition Facts
- Calories: 300 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 85mg
- Potassium: 150mg
- Total Carbohydrate: 32g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 4g
Try More Mary Berry Recipes:
Mary Berry Coffee Fudge Traybake
Description
This easy Mary Berry Coffee Fudge Traybake is a simple and delicious treat perfect for any occasion. With a rich, creamy coffee flavor and a smooth icing, it’s a quick bake that anyone can enjoy. Plus, you can easily swap ingredients to suit what you have at home!
Ingredients
For the traybake:
For the icing:
Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 160°C (Convection 140°C). Grease a 30 x 23 cm (12 x 9 inch) traybake tin and line it with nonstick baking paper.
- Mix the traybake ingredients: In a large bowl, add the margarine, superfine sugar, eggs, coffee extract, self-raising flour, and baking powder. Beat together using an electric mixer until the mixture is smooth and well combined.
- Bake the traybake: Pour the mixture into the prepared tin, leveling the top. Bake in the preheated oven for about 40 minutes, or until the cake is risen, golden, and slightly pulling away from the edges of the tin. The cake should spring back when lightly pressed.
- Cool the cake: Allow the cake to cool completely in the tin.
- Make the icing: In a bowl, beat together the softened butter, sifted icing sugar, milk, and coffee extract until smooth and creamy.
- Ice the cake: Once the cake is fully cooled, spread the icing evenly over the top. Cut the cake into 20 pieces and serve.
Notes
- Use room temperature margarine: Make sure your margarine is at room temperature to mix more easily and achieve a smooth batter. Cold margarine can make the mixture lumpy.
- Sift your flour and baking powder: Sifting helps remove any lumps in the flour and ensures an even rise in your traybake.
- Check the cake with a skewer: To ensure the cake is fully baked, insert a skewer into the centre. If it comes out clean, the cake is done. If not, bake for a few more minutes.
- Let the cake cool completely before icing: Allow the cake to cool in the tin before applying the icing. If the cake is too warm, the icing may melt and slide off.
- Adjust the coffee extract to taste: If you prefer a stronger coffee flavour, you can add a bit more coffee extract. Start with the recommended amount, then adjust as needed.
Coffee Fudge Traybake