Coffee & Walnut Traybake

Coffee and walnut have always been a perfect pairing. And when two things make a perfect pair, what better way to celebrate than to bake a cake! This traybake is a classic for a reason: it's simple to make, wonderfully comforting, and pairs perfectly with a cup of your favourite FiXX. With the flavours of full-bodied coffee shining through, balanced by crunchy walnuts and topped with a delicious, sweet coffee icing, this traybake makes an excellent addition to any menu!

Makes: 12–16 squares

Tin: 20 × 30cm rectangular traybake/roasting tin

Oven: 180°C (356°F) / 160°C fan (320°F)

Ingredients

For the Cake

• 200g unsalted butter, softened
• 200g light brown sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• 100g walnuts, roughly chopped
• 60ml FiXX Cubano brewed using a French Press, cooled
• 1 tsp vanilla extract
• Pinch of salt

For the Icing

• 250g icing sugar, sifted
• 35–45ml FiXX Cubano brewed using a French Press, cooled
• ½ tsp vanilla extract
• Whole walnuts

Method

1. Brew at least 150ml of coffee. 60ml will be for the cake batter, and the rest to taste in the icing. 150ml is probably more than necessary, but then you'll just have leftovers to enjoy yourself! I used FiXX Cubano in a French Press to get a good, strong, intense coffee flavour into the cake. Other FiXX blends work well, especially FiXX Classic or FiXX Organic, brewed in a Moka Pot or AeroPress. You can also use espresso with good results. Either way, brew your coffee and let it cool.
2. Preheat the oven to 180°C (356°F) / 160°C fan (320°F).
3. Grease and line a 20 × 30cm traybake tin or roasting tin with non-stick baking paper.
4. Beat the butter and brown sugar together for 3–4 minutes until light and fluffy.
5. Add the flour, eggs, baking powder, vanilla, 60ml of cooled coffee, and salt, then beat again until combined, then stir through the chopped walnuts.
6. Turn the mixture into the prepared tin and level the surface.
7. Bake in the preheated oven for about 35–40 minutes, or until the cake has shrunk from the sides of the tin, is golden and risen, and a skewer inserted into the centre comes out clean.
8. Leave to cool in the tin, then turn out and peel off the baking paper.
9. While the cake cools, you can make the icing. Sift the icing sugar into a bowl and gradually whisk in the coffee, a little at a time.
10. Add the vanilla and keep whisking until the glaze is thick but spreadable. If it's too thick, add a bit more coffee; if it's too thin, add a little more icing sugar.
11. Spread it over the completely cooled traybake and top with 12-16 whole walnuts, evenly spaced. You want one for each portion. So how many you use will depend on how generous you're feeling with the portion sizes!
12. Leave for 10-15 minutes to set, then enjoy!

And there you have it. This simple recipe has become a classic for a reason. A winning combination that is both simple and delicious. Try it or add it to your menu today!