This yummy Mocha Walnut Traybake takes the simple coffee and walnut cake to new levels
Every year, my Mum hosts a fundraiser here on the farm. She opens up the farmhouse and gardens, we bake ourselves senseless and empty everyone’s pockets before we let them go home!
She’s raised funds for several different charities over the past few years, but since Dad passed away in St Luke’s Hospice, they are our top charity. It’s hard to imagine we can ever pay them back for the dignity and care they offered Dad, and us, at the end of his life.
Actually, if you pop over to the St Luke’s homepage, you’ll see a rather dashing photo of my Dad giggling with one of the nurses :)
When Curry’s announced their Curry’s Bake Sale and invited a few fellow foodie bloggers & I to host a charity bake sale, I jumped on board straight away!
Now, our planned fundraiser isn’t until the end of June, so I had a practice run making this yummy Mocha Walnut Traybake this weekend and I’m pleased to say it was delicious. A great bake on its own, but when topped with the mocha frosting it is sublime!
I’ll be making a heap more cakes and bakes the day before our event, and will of course take lots of pics!
And the Kenwood Patissier that Curry’s provided me with, made light work of the mixing. I can’t quite believe I’ve mixed by hand up until now!
Mocha Walnut Traybake
- 175 g butter
- 175 g caster sugar
- 3 eggs beaten
- 175 g plain flour
- 1.5 teaspoon baking powder
- 2 teaspoon coffee granules heaped
- 1 tablespoon boiling water
- 150 g icing sugar
- 1 tablespoon cocoa powder
- 1 teaspoon coffee granules heaped
- 1 teaspoon butter
- 2 tablespoons boiling water
- Walnuts to decorate
- Preheat the oven to 190/170 fan/375/gas 5. Grease a large baking tray or tin (mine measured 10x8 inches, if yours is smaller or larger than this adjust the cooking time a little) and line with one sheet of greaseproof paper which is folded into the corners of the pan.
- Cream together the butter and sugar until light and fluffy.
- Add the beaten eggs a little at a time, mixing well in between.
- In another bowl, sift the flour and baking powder together, then fold them into the wet mix gently. Don't over stir otherwise it may affect the rise of your cake. Just mix enough until all the dry ingredients have been absorbed.
- Scrape the mixture into the waiting cake tin and smooth out the top.
- Bake for 20-25 minutes, or until the top is golden brown & springs back when pressed with a finger, and a knife or skewer comes out clean.
- Let cool on a cooling rack.
- The ingredients listed above will make enough frosting to cover the entire cake using a palette knife or spatula. However, if you'd prefer to have the messy lines like I did, you will probably only need half of this mix.
- When the cake has cooled, mix all the drizzle ingredients together until a thick, but just 'drizzleable' consistency is made. Using a teaspoon or piping bag drip it over the cake. You'll need to do this immediately after mixing so it is still drizzly.
- Stud the frosting with walnut halves and serve.
I’ll be back with a follow up post after our event is over & tell you how we got on!