Afternoon tea is a lovely tradition, loose leaf tea preferably in a pretty little teapot, a jug of milk if needed along with a generous wedge of cake and your love. Sitting inside if it’s a bit chilly out or indulging outside in a relaxed and quaint setting. You can go out and pay for such a thing or you can enjoy it at home just like we did yesterday on a glorious sunny, summers afternoon in our cottage garden.
Now you can have any kind of cake you like, I like to keep it traditional, so I made this Coffee and Walnut Traybake in the morning and as soon as I’d iced it we tucked in with a pot of loose leaf tea, named Duchess of Cambridge. Appropriatley named living in Cambridge.
This cake is a different style to the traditional layered version that coffee and walnut cake is usually presented in, this version sees the cake being baked in a traybake tin. Traybakes are quick and easy and just perfect for afternoon tea. Instead of the usual camp coffee used to flavour a coffee and walnut cake, ground cafetiere coffee is used instead, giving a real, smooth coffee flavour, light enough to taste the coffee but not overpowering.
Afternoon tea is not set to become a weekend special and the hardest part about it is deciding what cake to enjoy it with.
Coffee and Walnut Traybake
- 225 grams Unsalted butter room temperature
- 225 grams Light brown muscovado sugar
- 4 large Eggs lightly beaten
- 225 grams Self raising flour
- 100 grams Walnuts toasted and roughly chopped
- 2 teaspoons Ground cafetiere coffee
- 2 tablespoons Milk
- 200 grams Unsalted butter room temperature
- 450 grams Icing sugar sifted
- 1/2 teaspoon Vanilla bean paste
- 1 tablespoon Milk
- 1 teaspoon Ground cafetiere coffee
Pre-heat the oven to 160C, grease and line a 8 x 12 x 2 inch baking tray with parchment paper.
In the bowl of a free standing mixer fitted with a paddle attachment set to medium speed, cream together the butter and sugar until smooth, creamy and fluffy. Scrape the bowl down with a spatula.
On low speed, gradually add the eggs mixing until completely incorporated. Scrape down your bowl with your spatula as needed.
Add the flour, 75 grams of walnuts, coffee and milk and using your spatula fold everything together.
Scrape the batter into the cake tin and bake for 20-30 minutes until golden and a cake tester inserted to the centre comes out clean. Leave in the tin on a wire rack for 15 minutes before transferring the cake to the wire rack to cool completely.
Add the butter, icing sugar, vanilla and milk to the bowl of a free standing mixer fitted with a paddle attachment and with the speed set to medium mix until smooth, creamy and lump free. Add the coffee and mix briefly to combine.
Spread the icing over the cake then sprinkle the remaining walnuts on top.
- Recipe from Good Housekeeping Magazine, UK edition, June 2o17.
- This will last for up to 3 days, stored in a cake tin with a tight-fitting lid.
- Store in a cool, dry place away from direct sunlight.