Mary Berry Coffee and Walnut Traybake
Mary Berry Coffee and Walnut Traybake is a rectangular sponge cake made with coffee-infused batter and studded with chopped walnuts. The baked sponge is finished with a silky coffee icing and topped with walnut halves. Since it bakes in a tray, it’s ideal for feeding a crowd and cutting into even squares.
Ingredients
For the Sponge
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225g self-raising flour
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225g caster sugar
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225g softened butter
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4 large eggs
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2 tsp baking powder
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2 tbsp strong instant coffee (dissolved in 1 tbsp hot water)
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75g chopped walnuts
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2 tbsp milk (optional, if batter feels thick)
For the Icing
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200g icing sugar
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1 tbsp strong instant coffee (dissolved in 1 tbsp hot water)
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1–2 tbsp water (as needed to loosen)
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Walnut halves for topping
Instructions
Line the traybake tin with baking parchment and lightly grease it so the sponge lifts out easily.
Heat the oven to 160°C (fan) or 180°C (conventional) to ensure an even rise.
Add flour, sugar, butter, eggs, baking powder, dissolved coffee, and chopped walnuts into a large bowl. Beat until the batter becomes smooth, creamy, and well combined.
If the batter feels thick, add 1–2 tablespoons of milk to achieve a soft dropping consistency.
Pour the batter into the lined tin and level the surface with a spatula to ensure even baking.
Bake for 25–30 minutes or until golden and a skewer inserted into the centre comes out clean.
Let the sponge cool in the tin for 10 minutes, then move it to a rack and allow it to cool fully before icing.
Mix icing sugar with the dissolved coffee and a little water until smooth and spreadable.
Spread the icing evenly over the cooled sponge and top with walnut halves. Allow the icing to set before slicing into squares.