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Mary Berry is the queen of cake recipes and her coffee and walnut traybake looks just the thing for a cosy winter afternoon tea. MORE: Alex Jones reveals exciting Christmas news with Mary Berry Here Mary shares with HELLO! her recipe for the classic bake – and trust us when we say, this luxurious cake is iconic for a reason.
Butter and line the base of two deep 20cm (8in) sandwich cake tins. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
Beat together the butter with the icing sugar, milk and coffee essence. 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. This recipe is from Mary Berry’s Baking Bible published by BBC Books, £20, photography copyright Dan Jones
– Not bad for my first coffee cake attempt! Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed
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