Mary Berry’s Coffee & Walnut Traybake
Made using the Mary Berry with Lakeland Traybake
Ingredients
For the sponge
- 225g butter, softened
- 225g light muscovado sugar
- 275g self-raising flour
- 2 tsp baking powder
- 4 eggs
- 2 tbsp milk
- 2 tsp coffee extract
- 75g walnuts, chopped
For the icing
- 75g butter, softened
- 225g icing sugar, sifted
- 2 tsp milk
- 1 tsp coffee extract
- 75g walnuts, chopped
Instructions
- Preheat the oven to 180°C/Gas 4.
- Thoroughly grease a Non-Stick Traybake then line with parchment.
- 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.
- 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
- 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.
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