Coffee and walnuts go particularly well together, but you can use other nuts for this recipe if you prefer
15 SEPTEMBER 2009
225 g (8 oz) softened butter
225 g (8 oz) light muscovado sugar
275 g (10 oz) self-raising flour
2 level teaspoons baking powder
4 large eggs
2 tablespoons milk
2 tablespoons coffee essence
75 g (3 oz) chopped walnuts
For the icing
75 g (3 oz) softened butter
225 g (8 oz) sifted icing sugar
2 teaspoons milk
2 teaspoons coffee essence
Pre-heat the oven to 180°C/Fan 160°C/Gas 4.
Grease a 30 x 23 cm (12 x 9 in) traybake or roasting tin then line the base with baking parchment.
Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top. Bake in the pre-heated oven for about 35–40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.
Leave to cool in the tin.
To make the icing, beat together the butter with the icing sugar, milk and coffee essence. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut 21 pieces.
If you like, you can use instant coffee granules instead of coffee essence. Mix 2 teaspoons with 2 tablespoons of water.
Mary Berry’s Baking Bible published by BBC Books, £20, photography copyright Dan Jones