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January 27, 2014 / mintcustard

Coffee fudge topped walnut tray bake.

Coffee fudge topped walnut cake

Coffee fudge topped walnut cake

My version of a PJ day is to pop on an apron and spend the day in the kitchen baking.

Yesterday was one of those days. The rain cascaded down the windows, wind howled around outside and the teen was watching  vacuous movies in the lounge. M was away so I had to make my own entertainment. What’s a woman to do but bake?

Ingredients

Ingredients

The sourdough loaf was cooling on the rack, the pastry for my Australia Day pie was resting in the fridge but I still had some get up and go remaining. The cake tin was empty so a cake it was then. I have been using a number of products from the Sainsburys basics range and this recipe uses their eggs and butter.

A traybake is easier to portion when it comes to packed lunches. I have made the cake before but the icing is a variation of a chocolate fudge icing recipe I use often. The whole thing worked really rather well.

Ingredients – cake

175 g  basics butter,

175 g caster sugar,

175 g Self Raising flour

75 g walnuts chopped

3 basics eggs

1/2 tsp baking powder

2 tsps coffee granules in 1 tbsp boiling water

Icing

75 g butter

2 tsps coffee granules in 1 tbsp hot water

250g icing sugar

walnut halves to decorate.

How to 

  • Preheat the oven to 180c
  • Grease and line a 20cm x 30cm tin.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time. If the mixture splits add in a tbsp of the flour at this point.
  • Stir in the coffee mix.
  • Fold in the flour, baking powder and walnuts until well combined.
  • PLace in the tin, level and bake for 30 to 35 minutes or until the cake has shrunk away from the sides of the tin.
  • Leave to cool in the tin.
  • Make the icing.
  • Melt the butter in saucepan and remove from the heat. Stir in the dissolved coffee.
  • Beat in the icing sugar a little at a time to prevent lumps and until the icing reaches a thick fudgy but pour-able consistency. Depending on the temperature in the kitchen this may take a little more icing sugar or a little less.
  • Smooth onto the cooled cake, mark the lines using the tines of your fork. Decorate with walnut halves.
  • Try a test piece with a cup of tea. Fill up your cake tin with the rest.
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2 Comments

Leave a Comment
  1. The after school cake tin / Jan 27 2014 6:57 pm

    This is my next bake, thank you. It looks delicious.

    • mintcustard / Jan 27 2014 7:22 pm

      It is rather tasty, and just right for an after school treat! Hope you enjoy it too.

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