I remember the first time I baked a traybake. It was in the early days of my baking journey. I had just discovered how easy traybakes were-no complicated layering, just a simple process that didn’t require too much fuss. One recipe that instantly caught my attention was the Mary Berry Coffee and Walnut Traybake. It seemed like the perfect combination of flavors-rich coffee, buttery walnuts, and soft sponge. I was sold.
I whipped up the batter with a sense of excitement, only to have the most delicious, moist traybake emerge from the oven. It was as if Mary Berry herself had passed down a secret recipe that guaranteed success. Ever since, I’ve made this recipe so many times, tweaking it a little here and there to suit my own preferences. It’s been a reliable treat for everything from afternoon tea to family gatherings.
Mary Berry Coffee And Walnut Traybake Recipe
This classic recipe is a tribute to one of the queen’s of baking, Mary Berry. Her Coffee and Walnut Traybake is everything you could want in a dessert: moist, flavorful, and simple to make. There’s something magical about how coffee and walnut complement each other so perfectly in this sponge, making it a favorite among coffee lovers and those who adore rich, nutty flavors.
Ingredients Needed
Here’s what you’ll need to bring this recipe to life. I always double-check the list before I start, just to make sure I’m not missing anything:
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Butter (softened) – 225g
This is what makes the sponge so rich and tender. If you forget to soften it, it’ll be harder to mix in.
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Caster Sugar – 225g
Sweetness is key, but the coffee adds a nice balance, so the sugar isn’t overwhelming.
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Self-Raising Flour – 225g
It gives the cake its rise and lightness. I always use self-raising flour, but if you don’t have any, you can substitute plain flour and baking powder.
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Ground Coffee – 1 tbsp
This is where the magic happens. Use good-quality coffee for a more robust flavor.
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Walnuts – 100g
Chop them up for the best texture. The walnuts bring both flavor and crunch to the cake.
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Eggs – 4 large
Essential for binding the mixture and creating that moist, spongy texture.
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Baking Powder – 1 tsp
If using plain flour instead of self-raising, make sure to add the baking powder to help the cake rise.
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Milk – 2 tbsp
A little milk helps adjust the consistency of the batter.
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Icing Sugar – 100g
For the icing that sits perfectly on top of the cake.
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Butter for Icing – 50g
The butter adds a lovely richness to the icing that balances the coffee flavor.
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More Walnuts For Decorating
Whole walnuts on top are the perfect finishing touch.
Equipment Needed
Having the right equipment can make your baking experience smoother and more enjoyable. I’ve learned that having a few essential tools makes all the difference.
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8×8 Inch Baking Tin
This is the perfect size for this traybake. If you use a smaller tin, your cake might turn out thicker and take longer to cook.
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Mixer (stand Or Hand)
It’s essential to mix the butter and sugar properly to create a fluffy batter. A stand mixer is great, but a hand mixer works just as well.
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Sieve
For sifting your flour and icing sugar. It helps get rid of any lumps and gives your cake a lighter texture.
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Spatula
To scrape down the sides of the bowl and ensure everything’s well-mixed.
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Cooling Rack
Once the cake comes out of the oven, placing it on a cooling rack helps it cool evenly.
How To Make Mary Berry Coffee And Walnut Traybake?
Baking this cake is almost as satisfying as eating it. I’ve made it so many times that I’ve got the process down to a science. Here’s how I do it:
- Preheat the oven to 180°C (160°C for fan ovens), or 350°F. Line your baking tin with parchment paper or grease it lightly with butter.
- Mix the butter and sugar. Using a hand mixer, beat the softened butter and caster sugar together until they’re light and fluffy. This usually takes about 5 minutes. You can almost smell the sweetness of the cake starting to take shape!
- Add the eggs one at a time, mixing well after each addition. If the mixture starts to look curdled, don’t worry. Just add a little flour to bring it back together.
- Stir in the dry ingredients: Sift the flour and baking powder into the bowl, and fold them into the mixture with a spatula. Don’t overmix; you want a light batter.
- Add the ground coffee and walnuts. Stir in the ground coffee and chopped walnuts. This is where the magic happens-the coffee infuses the batter with a rich aroma.
- Pour into the tin. Transfer the batter into your prepared tin and spread it out evenly.
- Bake for 25-30 minutes. The cake should be golden on top and firm to the touch. I always test with a skewer or toothpick to ensure it comes out clean.
- Cool the cake. Let the traybake cool in the tin for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the icing. Beat the softened butter and icing sugar together, then stir in a little of the coffee liquid (from dissolving the coffee) until smooth and spreadable.
- Ice the cake. Once the cake is cool, spread the icing over the top and decorate with whole walnuts.
Recipe Variations
I’ve tried a few variations over the years, and some of them turned out so delicious that they’ve become regulars in my baking rotation. Here are some ideas if you want to get creative with this recipe:
- Add chocolate. Mix in some finely chopped dark chocolate or chocolate chips into the batter for a mocha twist. The richness of the chocolate pairs beautifully with the coffee.
- Swap the walnuts. If you’re not a fan of walnuts, you can try pecans, hazelnuts, or even almonds for a different flavor and texture.
- Make it dairy-free. Use a dairy-free butter and substitute the milk with a plant-based alternative like almond or oat milk.
- Add a touch of cinnamon or nutmeg. A dash of cinnamon can complement the coffee flavor and add warmth to the cake. Just be careful not to overpower it!
What Goes Well With Mary Berry Coffee And Walnut Traybake?
This traybake is versatile and pairs beautifully with a wide range of drinks and sides. Here are some ideas that I’ve found work perfectly:
- Coffee or Espresso. Naturally, a strong cup of coffee or espresso will enhance the cake’s coffee flavor.
- Tea. A good black tea like Earl Grey or Assam balances the richness of the cake, making it the perfect afternoon treat.
- Ice Cream. A scoop of vanilla ice cream or even coffee-flavored ice cream makes a delightful contrast to the cake’s rich texture.
- Whipped Cream. If you’re feeling indulgent, a dollop of lightly sweetened whipped cream adds a creamy touch.
- Fresh Fruit. I often serve it with fresh berries, like raspberries or strawberries, which provide a nice tart contrast to the sweetness of the cake.
What I Have Learnt
Over the years of making this cake, I’ve picked up a few tips:
- Always use room temperature ingredients. This helps create a smooth batter and ensures your cake has a light, airy texture.
- Don’t overmix the batter. I’ve made this mistake a few times, and it’s led to a denser cake. Fold in the ingredients gently for a fluffier result.
- The coffee makes the cake. Using good-quality coffee beans or ground coffee will give the cake that deep, aromatic flavor. I always buy freshly ground coffee, as it adds so much more depth.
- Let the cake cool completely before icing. I’ve been guilty of rushing this step, and the icing can melt into the warm cake. But when the cake is fully cooled, the icing sets perfectly on top.
FAQs
What Ingredients Are Needed For Mary Berry’s Coffee And Walnut Traybake?
Mary Berry’s coffee and walnut traybake requires the following ingredients: self-raising flour, baking powder, butter, caster sugar, eggs, instant coffee granules, milk, walnuts, and icing sugar for the topping. For the coffee flavour, the instant coffee is dissolved in hot water, while the walnuts are chopped and added to the batter for texture.
How Long Does It Take To Bake Mary Berry’s Coffee And Walnut Traybake?
Mary Berry’s coffee and walnut traybake typically takes around 25 to 30 minutes to bake in a preheated oven at 180°C (160°C fan) or 350°F (Gas mark 4). The cake should be golden brown and a skewer inserted into the centre should come out clean when fully baked.
Can I Substitute The Walnuts In Mary Berry’s Coffee And Walnut Traybake Recipe?
Yes, you can substitute walnuts with other types of nuts such as pecans or hazelnuts if you prefer. However, keep in mind that this will alter the flavor and texture of the cake. You could also omit the nuts entirely if you prefer a nut-free version, but this may change the overall character of the recipe.