Coffee and walnut cake is a classic British dessert that combines the rich taste of coffee with the crunch of walnuts, creating a deliciously moist and flavourful bake.

Mary Berry’s traybake version of this beloved teatime treat is easy to prepare and enjoy in no time alongside a cup of tea.

This recipe makes 16 squares, and can be made using strong coffee, which is easily achieved by dissolving two teaspoons of coffee granules in two tablespoons of hot water.

Sharing this recipe from Mary Berry’s Baking Bible, The Happy Foodie stated: “This light traybake cake from Mary Berry is topped with creamy, rich coffee-spiked icing and chopped walnuts for an added crunch.”

For this recipe you will need a 30 x 23cm (12 x 9in) traybake or roasting tin and an electric hand whisk.

Method

Preheat your oven to 180°C (Fan 160°C or Gas Mark 4). Grease a 30 x 23cm (12 x 9in) traybake or roasting pan, then line the base with non-stick baking paper.

In a large mixing bowl, combine all the ingredients for the sponge. Use an electric hand whisk to beat the mixture until fully combined and smooth.

Pour the batter into the prepared pan, spreading it out evenly. Bake in the oven for 35–40 minutes, or until the cake pulls away from the sides of the pan and springs back when lightly pressed in the center.

Allow the cake to cool in the tin, then remove it and peel off the baking paper.

For the icing, beat together the softened butter, sifted icing sugar, milk, and coffee until smooth.

Spread it evenly over the cooled cake using a palette knife, then top with the chopped walnuts.