Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F, grease a 9x9-inch traybake tin and line it with parchment paper.
- In a large mixing bowl, cream together softened butter and light brown sugar until pale and fluffy, about 3–5 minutes.
- Gradually add the eggs, mixing well after each addition until the mixture is smooth.
- Sift the self-raising flour and baking powder into the egg mixture and gently fold until no dry flour is visible.
- Dissolve the instant coffee granules in a small amount of hot water and stir into the batter along with any optional walnuts.
- Pour the batter into the prepared tin, smooth the surface and bake for 25–30 minutes until golden and a skewer comes out clean.
- Allow the traybake to cool completely in the tin on a wire rack for about 30 minutes before icing.
- For the icing, beat softened butter and icing sugar until creamy, then mix in dissolved coffee and adjust with milk if necessary.
- Spread the icing evenly over the cooled cake and garnish with walnut halves if desired.
Nutrition
Notes
For the best results, cream the butter and sugar thoroughly, add eggs one at a time, and avoid overmixing dry ingredients.