If you’re hosting a coffee morning or just expecting a houseful over the weekend, this super simple tray bake will solve your catering problems. Serve with a big mug of your favourite coffee for an extra caffeine hit.
You’ll need:
- 250g granulated sugar
- 250g margarine or butter, softened
- 250g self-raising flour
- 4 freerange eggs
- 90ml freshly brewed strong espresso coffee
- 100g walnuts, finely chopped
- 300g icing sugar
- 12 walnut halves
What to do:
Preheat the oven to 170 degrees Celsius. Grease a 20 by 30cm cake tin, and line the bottom with a sheet of baking parchment.
Put the butter and sugar into a large mixing bowl, and beat together either by hand or with an electric mixer until pale and fluffy. Add the eggs, one at a time, beating after each addition. Add 30ml of the coffee, then beat in the flour. Add in the chopped nuts, and beat until you have a smooth batter. Spoon the batter into the prepared tin, level it off with the back of a spoon and bake in the centre of the oven for 25 to 30 minutes until well risen and golden. To check it’s cooked, insert a clean skewer into the middle part of the cake and check no uncooked batter is sticking to it when removed.
Leave to cool in the tin for ten minutes, then turn out onto a wire rack. Meanwhile, beat the remaining coffee and icing sugar together to form a thick glace icing. Spoon the icing over the cake, and decorate it with the walnut halves, positioning them at regular intervals so that when the cake’s cut into twelve squares each has a walnut.
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