Description
This Mary Berry Coffee Fudge Traybake is a rich, moist coffee-flavored cake with a smooth, creamy coffee icing. Featuring a tender crumb studded with walnuts and a luxurious fudge-like topping, it is perfect for afternoon tea or as a delightful dessert. The recipe is easy to follow, making it ideal for bakers of all skill levels who want to enjoy a classic British treat with a caffeinated twist.
Ingredients
Scale
Cake Ingredients
- 100g unsalted butter (softened)
- 100g light brown sugar
- 2 large eggs
- 100g self-raising flour
- 1 level teaspoon baking powder
- 50g chopped walnuts (optional)
- 1 tablespoon instant coffee granules (dissolved in 1 tablespoon hot water)
Icing Ingredients
- 75g unsalted butter
- 150g icing sugar
- 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)
- 1 tablespoon milk (if needed to loosen)
- Walnut halves for decoration (optional)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 9×9-inch square or rectangular traybake tin to prevent the cake from sticking.
- Mix Butter and Sugar: In a large mixing bowl, beat together the softened butter and light brown sugar until the mixture is light and fluffy, which will help create a tender texture in the cake.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This adds structure to the batter.
- Incorporate Dry Ingredients: Sift together the self-raising flour and baking powder, then gently fold into the wet ingredients to keep the batter airy. Avoid overmixing to maintain a light texture.
- Add Coffee and Walnuts: Stir in the dissolved instant coffee and chopped walnuts if using, evenly distributing these flavorful components throughout the batter.
- Bake the Cake: Pour the batter into the prepared traybake tin and smooth the surface. Bake in the preheated oven for 25–30 minutes, or until the cake is golden and springs back when gently pressed.
- Cool: Allow the cake to cool completely in the tin before adding the icing to ensure it sets properly.
- Make the Icing: Beat the softened butter with icing sugar until smooth and fluffy. Stir in the dissolved coffee. If the icing is too thick, add milk a little at a time to reach spreading consistency.
- Decorate: Spread the coffee icing evenly over the cooled cake. Decorate with walnut halves if desired for an added touch of elegance and crunch.
- Serve: Cut the traybake into 16 squares and serve. Store any leftovers in an airtight container for up to 4 days.
Notes
- Use decaf coffee to make a caffeine-free version suitable for all ages.
- For an extra fudge-like texture, slightly underbake the cake and allow it to set as it cools.
- This traybake keeps well in an airtight container up to 4 days, making it a great make-ahead treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 235
- Sugar: 22g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg
