Coffee and Walnut Traybake
No multilayered fuss.
I don’t know the origins of the classic Coffee and Walnut Cake, but it has proved to be a staple recipe in many homes and bakeries. This version simplifies the traditional recipe into a light, single layer traybake that is perfect for a quick afternoon tea treat or cake sale, without the fuss of having to level several layers. The crowning glory is a thick, easy to make, coffee flavoured, spreadable glaze made with espresso powder, icing sugar and water, finished off with more crushed walnuts.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.
For the coffee flavoured cake
Butter - unsalted and at room temperature
Soft light brown sugar - White Caster sugar is fine, but brown sugar complements the flavour of coffee.
Medium eggs - Free range and organic if possible.
Self raising flour - Sieved to remove any lumps
Instant coffee powder or crushed granules.
Vanilla extract
Walnuts - If you don’t like walnuts, pecans or chopped mixed nuts are fine.
For the Coffee Icing Topping
Icing sugar - sieved. Lumps in icing sugar can be very difficult to mix in.
Coffee Powder - Instant or espresso is fine.
Pre-boiled warm water - Do not add it all at once.
Walnuts - roughly chopped
Equipment
Traybake or sheet cake tin (25cm x 20 cm) or similar size
Baking parchment
Step by Step Instructions
Make the coffee flavoured sponge cake
Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep oblong traybake tin or similar with baking parchment.
Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour between each one to help prevent curdling. Mix until well combined.
Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix until all the ingredients are well combined.
Pour the cake mixture evenly into the prepared tin. Bake for 20-25 minutes or until baked, testing the centre of the cake in different areas with a skewer until it comes out clean.
Leave in the tin to cool completely before adding the coffee frosting.
Make the Coffee Glaze Frosting
Sieve together the icing sugar and instant coffee powder. Beginning with one tablespoon of pre-boiled water (I’m old school and always used preboiled water), mix the icing sugar and coffee powder until you have a thick, spreading consistency, adding more water as needed.
When your sponge cake has cooled completely, spread the coffee icing evenly over the top.
Before the icing sets, decorate with crushed walnuts.
Storage
This cake will keep for a couple of days if stored in an airtight container.