Comfort cook

Coffee tray bake

A teatime treat that serves up solace and satisfaction in equal measure

THIS WEEK, turn an all-time classic into a simple tray bake – thick squares of coffee sponge cake with a creamy coffee frosting, topped with roasted chopped walnuts, chocolatecovered coffee beans and a dusting of cocoa.

MAKES 16

For the sponge

— 225g unsalted butter — 225g light muscovado sugar

— 275g self-raising flour — 2 level tsp baking powder

— 4 large eggs (weigh the eggs to ensure that you have the same weight as the butter and sugar: 225g), beaten

— 2 shots of espresso (or blend 2 level tsp instant coffee granules with 2 tbsp water per shot), topped up to 100ml with whole milk

— 100g chopped walnuts — 2 tsp vanilla extract

For the coffee frosting

— 100g unsalted butter — 225g golden icing sugar — 1 tbsp whole milk

— 1 small shot of espresso, cooled, or 1 heaped tsp of espresso powder dissolved in 2 tbsp water

— 2 tsp vanilla extract

For the decoration

— 100g roasted walnuts, chopped

— 40g chocolate coffee beans

— cocoa powder, for dusting

Preheat the oven to 180C / 160C fan/gas mark 4. Grease and line the base and sides of a 30 x 20cm rectangular cake tin.

Measure all the sponge ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.

Bake for 35 minutes or until the cake is golden brown, springs back when pressed in the centre with your fingertips and a skewer inserted comes out clean.

Remove from the oven. Leave the tray bake to cool in the tin. Wrap in cling film and chill before decorating.

Beat all the frosting ingredients together in a large bowl until smooth.

Spread the frosting evenly and rustically over the cooled cake using a palette knife. Sprinkle with chopped roasted walnuts and coffee beans and dust with a little cocoa powder.

Cut into generous pieces and serve at room temperature.

The tray bake will keep for up to three days in a suitable container at room temperature and is suitable for freezing.

Recipe from Everyday Bakes to Showstopper Cakes by Mich Turner; Frances Lincoln, £20