This Classic Coffee and Walnut Traybake Cake is a British favourite, with coffee sponge, buttercream, and walnut topping.

Scale

200g unsalted butter, softened

200g light brown sugar

4 large eggs

200g self-raising flour

2 tbsp instant coffee granules dissolved in 2 tbsp hot water

100g walnuts, chopped

150g unsalted butter, softened

300g icing sugar, sifted

2 tbsp instant coffee dissolved in 1 tbsp hot water

Walnut halves, for topping

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1. Preheat oven to 180°C (350°F). Grease and line traybake tin.

2. Cream butter and sugar until pale and fluffy.

3. Beat in eggs one at a time, with flour if needed.

4. Fold in flour, coffee, and walnuts.

5. Bake 25–30 minutes. Cool completely.

6. Make buttercream: beat butter, add sugar, coffee, mix until smooth.

7. Spread buttercream, cut into squares, top with walnuts.

Use decaf coffee for a milder version.

Chill before slicing for neat squares.

Swap walnuts with pecans or hazelnuts for a twist.