That favourite combination of walnut and coffee in traybake form. A luscious coffee icing on top makes it the perfect afternoon pick-me-up!
2 people made this
For the cake
225g butter or margarine, softened
225g soft brown sugar
4 eggs, lightly beaten
2 tablespoons milk
2 tablespoons coffee extract
275g self raising flour
2 teaspoons baking powder
For the icing
75g unsalted butter, at room temperature
225g icing sugar
2 teaspoons milk
2 teaspoons coffee extract
walnut halves, to decorate
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease a 20x23cm baking tin or Swiss roll tin and line with baking parchment.
In a mixing bowl, beat together the margarine or butter and brown sugar until fluffy. Beat in the eggs until pale and creamy then add the milk and coffee extract. In a separate bowl, combine the flour and baking powder and mix well. Fold the dry mixture into the wet mixture until well combined then fold in the walnuts. Transfer to the prepared baking tin.
Bake the cake for 25 to 35 minutes, or till a skewer inserted in the centre of the cake comes out clean. Remove from oven and let cool completely in the tin.
For the icing:
Beat together the butter and icing sugar till light and fluffy. Beat in the milk and coffee extract.
Ice the cooled traybake with the prepared icing, then decorate with walnuts.