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Coffee and Walnut Traybake

Mary Berry is an institution in Britain for her cookery and, in particular, for her cakes. Originally published in Mary Berry’s Ultimate Cake Book by the BBC in 1994, this cake is a snap to make (we love when a recipe directs one simply to “Measure all the ingredients in to a large bowl and beat well”) and a joy to eat. Coffee and walnuts are a perfect pair and when topped with a coffee icing . . . magic happens! Thank you, Mrs. Berry!

Coffee and Walnut Traybake

For the cake:

8 oz. butter, softened
8 oz. light muscovado sugar* (1 cup plus 3 tbs.)
10 oz. self-rising flour (2 cups plus 3 tbs.)
2 tsp. baking powder
4 eggs
2 tbs. milk
2 tbs. coffee essence (or create your own combining 1 tsp. coffee granules and 1 tbs. hot water)
3 oz. chopped walnuts (½ cup plus 3 tbs.)

For the icing:

3 oz. butter, softened
8 oz. confectioner’s sugar (2 cups)
2 tsp. milk
2 tsp. coffee essence
walnut halves, to decorate

Heat the oven to 350°F and butter a 9 x 13-inch baking pan.

Measure all the cake ingredients in to a large bowl and beat well for about 2 minutes, until well blended. Turn the mixture into the prepared pan and level the top. Bake for 30-35 minutes, or until the cake springs back when pressed in the center with your fingertip. Leave to cool in the pan.

For the icing, beat together the butter, sugar, milk, and coffee essence. Spread evenly over the cake using a palette knife, then decorate with the walnut halves.

*You may use dark brown sugar instead, though it’s not quite as flavorful.

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