Friday, July 24, 2020

MARY BERRY’S COFFE & WALNUT TRAYBAKE



MARY BERRY’S COFFE & WALNUT TRAYBAKE






You don't have to be a coffee fan to love Coffee Nut Cake, its classic coffee and nut platters recipe and trust us when we say this deluxe tray is iconic for a right.

Ingredients:

For the sponge
  • 225g light muscovado sugar
  • 75g walnuts, chopped
  • 225g butter, softened
  • 2 tsp coffee extract
  • 275g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp milk
  • 4 eggs

For the icing
  • 225g icing sugar, sifted
  • 75g walnuts, chopped
  • 75g butter, softened
  • 1 tsp coffee extract
  • 2 tsp milk


Instructions:
  1. Preheat the oven to 180°C/Gas 4.
  2. Thoroughly grease a Non-Stick Traybake then line with parchment.
  3. Measure all the sponge ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
  4. Bake for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin
  5. To make the icing, beat together the butter with the icing sugar, milk and coffee extract. Spread evenly over the cake using a palette knife then decorate with the chopped walnuts. Enjoy your cake!