RICH ESPRESSO & WAL­NUT TRAYBAKE

Irish Daily Mail - YOU - - LORRAINE SPECIAL -

I don’t of­ten drink cof­fee, hav­ing turned to matcha green tea for my daily buzz. How­ever, one of the ways that I do read­ily en­joy our caf­feine friend is in the form of a cake. The flavours bring back mem­o­ries of my child­hood – of be­ing at a friend’s house, chat­ting to the par­ents and all the while eye­ing up the cake sit­ting on the ta­ble next to the Bovril sand­wiches and jar of sand­wich spread!

SERVES 8

180g but­ter, soft­ened (I use salted) 50g crème fraîche 180g soft light brown sugar 3 medium eggs 180g whole­meal or reg­u­lar self-rais­ing flour ½ tsp bak­ing pow­der 1 tsp Camp cof­fee essence (or 2 tsp in­stant cof­fee mixed with 2 tsp hot wa­ter, cooled) 80g shelled wal­nuts, chopped, plus 40g ex­tra to dec­o­rate

FOR THE COF­FEE BUT­TER­CREAM 100g un­salted but­ter, soft­ened 200g ic­ing sugar ½ tsp Camp cof­fee essence (or 1 tsp in­stant cof­fee mixed with 1 tsp hot wa­ter, cooled)

EQUIP­MENT 20cm square cake tin stand mixer or hand-held elec­tric whisk (op­tional)

1 Pre­heat the oven to 180C (fan 160C/350F/gas 4) and line the bak­ing tin with bak­ing parch­ment. I make sure there is ex­tra bak­ing parch­ment hang­ing over the edges – this makes it eas­ier to pull out the cake when it is baked. 2 Put the but­ter and crème fraîche into a bowl and add the sugar, then cream to­gether un­til light and fluffy. The eas­i­est way to do this is in a stand mixer or with a hand-held elec­tric whisk, but a wooden spoon will also work. 3 When the mix­ture is fluffy, add two of the eggs, half the flour and the bak­ing pow­der and mix. Then add the other egg with the rest of the flour along with the cof­fee essence or cooled cof­fee. Beat the mix­ture un­til just com­bined and then use a spat­ula to fold in the wal­nuts. 4 Tip the cake mix­ture into the lined tin and smooth the top down with the back of the spoon. Bake for 30-35 min­utes, or un­til a skewer in­serted in the cen­tre of the cake comes out clean. Once the cake is baked, re­move it from the oven and leave it to cool com­pletely in the tin. 5 Once the cake is cool, make the cof­fee but­ter­cream. Put the but­ter in a bowl and add the ic­ing sugar, then beat well un­til light and fluffy us­ing ei­ther a wooden spoon, hand-held elec­tric whisk or a stand mixer. Mix in the cof­fee essence or cooled cof­fee and beat again un­til smooth. 6 Us­ing a palette knife, spread the but­ter­cream all over the top of the traybake. Cut the cake into eight equal-sized pieces, then place the wal­nuts on top and serve.

Myles New PHO­TO­GRAPHS

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