www.odlums.ie /recipes/coffee-and-walnut-traybake/

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter, softened
  • 175g/6oz Shamrock Light Muscovado Sugar
  • 1 level teaspoon Odlums Baking Powder
  • 3 large Eggs
  • 2 tablespoons Water
  • 2 tablespoons Irel or Camp Coffee Essence
  • 80g packet Shamrock Chopped Walnuts


For the Icing

  • 75g/3oz Butter, softened
  • 225g/8oz Icing Sugar, sifted
  • 2 teaspoons Milk
  • 2 teaspoons Irel or Camp Coffee Essence


To Decorate

  • Shamrock Walnut Halves

How to:

  1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 30cm x 23cm (12in x 9in) baking tray or roasting tin then line the base with baking parchment.
  2. Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
  4. To make the icing, beat together the butter with the icing sugar, milk and coffee essence. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into 21 pieces.

Note:

  • Instant coffee granules can be used instead of Irel or Camp Coffee Essence. Simply mix 2 teaspoons instant coffee granules with 2 tablespoons of water.
coffee and walnut traybake

Coffee and Walnut Traybake

Category

Afternoon Tea

Cook Time

35-40 mins

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter, softened
  • 175g/6oz Shamrock Light Muscovado Sugar
  • 1 level teaspoon Odlums Baking Powder
  • 3 large Eggs
  • 2 tablespoons Water
  • 2 tablespoons Irel or Camp Coffee Essence
  • 80g packet Shamrock Chopped Walnuts


For the Icing

  • 75g/3oz Butter, softened
  • 225g/8oz Icing Sugar, sifted
  • 2 teaspoons Milk
  • 2 teaspoons Irel or Camp Coffee Essence


To Decorate

  • Shamrock Walnut Halves

How to:

  1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 30cm x 23cm (12in x 9in) baking tray or roasting tin then line the base with baking parchment.
  2. Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
  4. To make the icing, beat together the butter with the icing sugar, milk and coffee essence. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into 21 pieces.

Note:

  • Instant coffee granules can be used instead of Irel or Camp Coffee Essence. Simply mix 2 teaspoons instant coffee granules with 2 tablespoons of water.
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