Coffee and Walnut Traybake



Coffee and walnuts go particularly well toghether in this recipe.



Cake tin needed

10 x 8in traybake

For the cake

175g (6oz) softened butter

175g (6oz) caster sugar

225g (8oz) self-raising flour

1.5 level tsp baking powder

3 large eggs

2 tbsp milk

1tbsp coffee essence

For the icing

75g (3oz) softened butter

225g (8oz) sifted icing sugar

2 tsp milk

2 tsp coffee essence

12 or so Walnut halves for decoration

Method

Preheat the oven to 180° C.

Line the tin with baking parchment.

Place all cake ingredients in a large bowl and beat well for 2 minutes or until well blended.

Transfer to the tin and level the top.

Bake for 30-35 minutes.

Leave to cool in the tin.

To make the icing, beat together the butter, icing sugar, milk and coffee essence. 

Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into squares.