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.
Mocha Drizzle
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.
Nutrition Facts
Mocha Walnut Traybake
Amount Per Serving
Calories 283Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 73mg24%
Sodium 124mg5%
Potassium 99mg3%
Carbohydrates 38g13%
Fiber 0g0%
Sugar 26g29%
Protein 3g6%
Vitamin A 435IU9%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.