Coffee and walnut traybake
This quick traybake is a great choices for parties and coffee mornings. YUM!
Brought to you by: Homepride Flour
Homepride flour has been around since the 1920s under the Spillers brand. It was in 1964 that our chief flour-grader, Fred, was introduced and made the brand iconic.
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Serves
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Ingredients
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Step 1
Pre-heat your oven to 160c/140 fan/Gas Mark 3. For the base, dissolve the instant coffee in the boiling water and leave to cool. Cream together the butter and sugar.
Step 2
Add the eggs one at a time and combine thoroughly - you can add a teaspoon of the flour in between each egg if your mix starts to split.
Step 3
Fold in the two flours until the mixture is nicely combined.
Step 4
Fold in the coffee mixture, chopped walnuts and chocolate chips until they are evenly dispersed through the mix Pour the mixture into a lined baking tin (we used an 8 x 10 inch) and spread so it's even across the tin.
Step 5
Pop into the oven for about 25 minutes but you may need longer dependent on your oven - when you pop in a skewer, you want it to come out clean.
Step 6
For the buttercream, dissolve the instant coffee in the boiling water and leave to cool, cream the butter in a bowl until really soft and fluffy. Add the icing sugar and beat until completely incorporated (if you have a preferred method do use that. If not, we recommend adding a couple of large tablespoons of icing sugar at a time to reduce the mess!)
Step 7
Once all the sugar and butter are combined, pour in the coffee mixture and beat till fully combined. If you feel it needs a little more loosening (and this will be to taste), you can add a teaspoon or two of milk.
Step 8
Spread the coffee buttercream over the cooled sponge and sprinkle (or artfully place!) the remaining walnuts on top.
