Description
Mary Berry’s Coffee Fudge Traybake is a moist and fluffy British dessert featuring a light coffee-flavored sponge topped with a rich and creamy coffee fudge icing. Perfect for coffee lovers, this traybake combines the subtle bitterness of instant coffee with the sweetness of brown sugar and icing sugar, resulting in a delightful treat ideal for teatime or as a dessert.
Ingredients
Scale
Cake Batter
- 225g unsalted butter, softened
- 225g light brown sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tsp instant coffee dissolved in 2 tbsp hot water
- 2-3 tbsp milk
Coffee Fudge Icing
- 75g unsalted butter, softened
- 150g icing sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee dissolved in 1 tbsp hot water
Instructions
- Preheat and Prepare Tin: Heat the oven to 350°F (180°C) and line a 9×13 inch (23×33 cm) traybake tin with parchment paper to prevent sticking.
- Make the Batter: In a large mixing bowl, beat the softened butter and light brown sugar together until the mixture is light and fluffy, which takes about 3-5 minutes. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
- Add Coffee and Dry Ingredients: Stir in the dissolved instant coffee. Then gently fold in the self-raising flour and baking powder, taking care not to overmix. Finally, add the milk a little at a time to loosen the batter to a spreadable consistency.
- Bake the Traybake: Pour the batter evenly into the prepared tin and smooth the surface with a spatula. Bake for 20 to 25 minutes, or until the cake has risen and a skewer inserted into the center comes out clean.
- Cool the Cake: Remove the traybake from the oven and allow it to cool completely in the tin to make spreading the icing easier and prevent melting.
- Prepare the Coffee Fudge Icing: Beat the softened butter until creamy. Gradually add the icing sugar, dissolved coffee, and vanilla extract, mixing thoroughly until the icing is smooth and spreadable.
- Ice and Serve: Spread the coffee fudge icing evenly over the cooled traybake. Cut into 16 squares and serve.
Notes
- For a stronger coffee flavor, increase the amount of dissolved coffee in both the batter and the icing.
- This traybake keeps well for several days when stored in an airtight container.
- Optional: Add chocolate shavings on top of the icing for an extra indulgent touch.
