Imagine a dessert that combines the rich, bold flavor of coffee with the nutty crunch of walnuts, all baked into a moist, irresistible traybake that will make your taste buds dance with joy! This classic British recipe is not just a cake, it's an experience that transforms ordinary baking into an extraordinary culinary adventure. Perfect for coffee enthusiasts, afternoon tea lovers, and anyone craving a slice of pure comfort, this Coffee and Walnut Traybake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 200g unsalted butter
- 200g light brown sugar
- 4 eggs
- 200g self-raising flour
- 100g walnuts, chopped
- 2 tbsp instant coffee, dissolved in 2 tbsp boiling water
- For icing: 100g icing sugar, 2 tbsp coffee
Instructions
- Preheat the oven to 180°C (160°C fan) and line a 23x33cm rectangular baking tray with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, cream together the unsalted butter and light brown sugar using an electric mixer until light, fluffy, and pale in color, which should take approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to stabilize it.
- Dissolve the instant coffee in boiling water and allow it to cool slightly. Then fold this coffee mixture into the butter and egg mixture.
- Gently fold in the self-raising flour using a spatula, ensuring no dry flour pockets remain. Mix carefully to maintain the mixture's airiness.
- Roughly chop the walnuts and fold most of them into the cake batter, reserving some for topping.
- Pour the batter into the prepared baking tray, spreading it evenly with a spatula. Sprinkle the reserved chopped walnuts on top.
- Bake in the preheated oven for 25-30 minutes. Test the cake's doneness by inserting a skewer into the center - it should come out clean with no raw batter.
- Remove from the oven and let the cake cool in the tray for 10 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely.
- For the icing, mix the icing sugar with the additional coffee, creating a smooth, spreadable consistency. Once the cake is completely cool, drizzle or spread the coffee icing over the top.
- Allow the icing to set for 10-15 minutes, then slice the traybake into 12 even portions and serve.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to guarantee a smooth, even batter.
- Coffee Intensity: Use high-quality instant coffee for a more robust flavor. For coffee lovers, you can even add an extra teaspoon for a more intense coffee kick.
- Nut Preparation: Toast the walnuts lightly before chopping to enhance their nutty flavor and add extra depth to the traybake.
- Mixing Technique: When folding in flour, use a gentle hand to maintain the cake's lightness. Overmixing can lead to a dense, tough texture.
- Moisture Check: The skewer test is crucial - a clean skewer means a perfectly baked cake. If there's any wet batter, give it a few more minutes in the oven.
- Cooling is Key: Allow the traybake to cool completely before icing to prevent the icing from melting and ensure a beautiful, professional finish.
- Storage Tip: This traybake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 37g
Protein: 5g
Fat: 21g
Saturated Fat: g
Cholesterol: 120mg
