There is nothing quite like a Coffee and Walnut Traybake. You can cut the cake into squares rather than a slice from a round one, and it will serve more people.
The combination of coffee and walnut is a classic when it comes to baking. I would often make this on a Sunday afternoon because it has that humble get-together feel about it, where families gathered to enjoy baking with a cup of tea or hot drink and a chat.
Ingredients for Coffee & Walnut Traybake
For the sponge:
1 cup butter, softened
1 cup light brown sugar
2 1/4 cups self-raising flour
2 teaspoons baking powder
4 eggs
2 tablespoons milk
2 teaspoons coffee extract
3/4 cup walnuts, chopped
For the icing:
1/3 cup butter, softened
1 1/8 cup powdered sugar, sifted
2 teaspoons milk
1 teaspoon coffee extract
3/4 cup walnuts, chopped
How to Make Coffee & Walnut Traybake
Preheat the oven to 180°C/350°F. Grease a non-stick 12×9 inch traybake tin and line it with parchment paper.
In a large bowl, combine all sponge ingredients and beat until well incorporated. Pour the mixture in the traybake tin and level the top.
Bake for 35 to 40 minutes. The cake is ready when it is springy to the touch, and it shrunk from the sides of the tin. Set aside to cool down.
While cooling, make the icing. Beat butter, milk, sugar, and coffee extract until smooth. Using an offset spatula, spread the icing evenly all over the cake and top with chopped walnuts.
To see the original recipe that inspired this one, check out the recipe for Coffee & Walnut Traybake found at Lakeland.
Photo source
