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Name: Coffee and walnut traybake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 15
Cuisine: Baking
Ingredients: 8 oz Butter Softened; 8 oz Light muscovado sugar; 10 oz Self raising flour; 2 tsp Baking powder; 4 large Eggs; 2 tbs Milk; 2 tsp Ground coffee; 3 oz Walnuts chopped; For icing; 3 oz Butter Softened; 8 oz Icing sugar; 2 tsp Milk; 1 tsp Ground coffee; 15 Walnut halves

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INGREDIENTS

8 oz Butter ; Softened
8 oz Light muscovado sugar
10 oz Self raising flour
2 tsp Baking powder
4 large Eggs
2 tbs Milk
2 tsp Ground coffee
3 oz Walnuts ; chopped
For icing
3 oz Butter ; Softened
8 oz Icing sugar
2 tsp Milk
1 tsp Ground coffee
15 Walnut halves

Servings

INSTRUCTIONS

1: preheat oven to 180 degrees celcius, grease a 30 x 23cm ( 12 x 9 inch) traybake and line the bottom with baking paper.

2: heat up the milk and dissolve the coffee into it.

3: measure all the rest of the ingredients into a bowl, add the milk mixture and beat until well blended. Turn the mixture into the prepared tin and level the top.

4: bake in preheated oven for 35-40 minutes or until golden brown and the cake springs back up when pressed in the centre with you fingertips, leave to cool in tin.

5: to make the icing beat together the butter with icing sugar, dissolve the coffe in the milk and beat into the buttericing, spread evenly over the cake when completely cool, cut into roughly 15 pieces and place a walnut halve on each piece.

NOTES

Put in as much coffee to your taste and you can use other nuts for this recipe instead.

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Coffee and walnut traybake

8 oz Butter Softened
8 oz Light muscovado sugar
10 oz Self raising flour
2 tsp Baking powder
4 large Eggs
2 tbs Milk
2 tsp Ground coffee
3 oz Walnuts chopped
 For icing
3 oz Butter Softened
8 oz Icing sugar
2 tsp Milk
1 tsp Ground coffee
15 Walnut halves

1: preheat oven to 180 degrees celcius, grease a 30 x 23cm ( 12 x 9 inch) traybake and line the bottom with baking paper.
2: heat up the milk and dissolve the coffee into it.
3: measure all the rest of the ingredients into a bowl, add the milk mixture and beat until well blended. Turn the mixture into the prepared tin and level the top.
4: bake in preheated oven for 35-40 minutes or until golden brown and the cake springs back up when pressed in the centre with you fingertips, leave to cool in tin.
5: to make the icing beat together the butter with icing sugar, dissolve the coffe in the milk and beat into the buttericing, spread evenly over the cake when completely cool, cut into roughly 15 pieces and place a walnut halve on each piece.

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 15 Servings

Calories: 1177
Calories from Fat: 896 (76%)

Amt Per Serving		% DV

	Total Fat 99.5g	133 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 58.3g
Cholesterol 158.1mg		49 %
Sodium 416.5mg		14 %
Potassium 657.7mg		17 %
Total Carbohydrate 61.5g		18 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 52.7g
Protein 25.1g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1177

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