Indulge in the rich flavors of this Mary Berry Coffee Fudge Traybake. A moist and flavorful coffee-infused cake topped with a creamy coffee icing – the perfect treat for any coffee lover.
Author:nadia
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:16 squares 1x
Category:Dessert
Method:Baking
Cuisine:British
Diet:Vegetarian
Ingredients
UnitsScale
Cake:
225g butter (softened)
225g light muscovado sugar
275g self-raising flour
1 tsp baking powder
4 large eggs
4 tbsp milk
2 tbsp instant coffee granules mixed with 1 tbsp hot water
75g chopped walnuts (optional)
Icing:
100g butter
225g icing sugar
2 tbsp instant coffee mixed with 1 tbsp hot water
Instructions
Preheat the oven: Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 30x23cm traybake tin.
Mix the cake batter: In a large bowl, beat together the butter, sugar, flour, baking powder, eggs, milk, and coffee until smooth. Fold in walnuts if using. Pour into the tin.
Bake: Bake for 30–35 minutes until golden and a skewer comes out clean. Cool in tin.
Prepare icing: Beat butter until soft. Gradually add icing sugar and coffee mixture. Spread over cooled cake.
Serve: Once set, cut into squares and enjoy!
Notes
You can omit the walnuts for a nut-free version.
For extra indulgence, top with walnut halves or a drizzle of melted chocolate.