This cake is a classic coffee cake with a coffee icing and decorated with walnuts . It is a light coffee sponge perfect for any occasion.
It is an easy bake as it’s the all in one method so when you want a quick cake this is ideal.
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Preheat oven and line a 10.5 x 8 inch (27 x 21cm) cake tin with baking parchment.
Make the strong coffee - I used 6 tsp instant coffee mixed with 12 tsp boiling water. Set aside to cool.
IMPORTANT: This is for the cake and the icing.
Put the Stork, caster sugar, SR flour, eggs and coffee into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.
Pour the mixture into the prepared tin.
Bake for 30-35 minutes or until a cake tester comes out clean.
While the cake is cooling make the icing. Start by sieving the icing sugar into a medium sized bowl then add 6-8 tsp of strong coffee until the icing is thick but spreadable. If it is too thin it will just run off the sides.
Pour the icing into the middle of the cake and smooth with a small spatula to the edges.
Finally add the walnut halves for decoration.
Coffee Traybake
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 25-30 minutes
Ingredients:
Cake:
250g Stork Margarine
250g Caster Sugar
250g Self Raising Flour
4 Large eggs
4 tsp Cooled strong coffee
Icing:
250g Icing sugar
8 tsp cooled strong coffee
12 Walnut halves for decoration
Method:
Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line a 10.5 x 8 inch (27 x 21cm) cake tin.
Make the strong coffee - I used 6 tsp instant coffee mixed with 12 tsp boiling water. Set aside to cool. IMPORTANT: This is for the cake and the icing.
Put the Stork, caster sugar, SR flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.
Pour the mixture into the prepared tin.
Bake for 25-30 minutes or until a cake tester comes out clean.
While the cake is cooling make the icing. Sieve the icing sugar into a bowl and add coffee gradually until the icing is a dripping consistency.
Pour the icing over the cake and decorate with the walnuts.
Leave to set before cutting into squares.
Sarah’s extra slice......
You will need a 10.5 x 8 inch (27 x 21cm) baking tin.
I like to use a barista type instant coffee as it is stronger in taste but any instant coffee is fine. I used 6 tsp instant coffee mixed with 12 tsp boiling water. IMPORTANT: This is for the cake and the icing.