Description
Indulge in the rich flavors of this Mary Berry Coffee Fudge Traybake. A moist and flavorful coffee-infused cake topped with a creamy coffee icing – the perfect treat for any coffee lover.
Ingredients
Scale
Cake:
- 225g butter (softened)
- 225g light muscovado sugar
- 275g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 2 tbsp instant coffee granules mixed with 1 tbsp hot water
- 75g chopped walnuts (optional)
Icing:
- 100g butter
- 225g icing sugar
- 2 tbsp instant coffee mixed with 1 tbsp hot water
Instructions
- Preheat the oven: Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 30x23cm traybake tin.
- Mix the cake batter: In a large bowl, beat together the butter, sugar, flour, baking powder, eggs, milk, and coffee until smooth. Fold in walnuts if using. Pour into the tin.
- Bake: Bake for 30–35 minutes until golden and a skewer comes out clean. Cool in tin.
- Prepare icing: Beat butter until soft. Gradually add icing sugar and coffee mixture. Spread over cooled cake.
- Serve: Once set, cut into squares and enjoy!
Notes
- You can omit the walnuts for a nut-free version.
- For extra indulgence, top with walnut halves or a drizzle of melted chocolate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
