Mary Berry’s Coffee Fudge Traybake is a classic British bake with a soft coffee sponge and rich, silky coffee fudge icing.

Scale

170g cold margarine

175g caster sugar

3 large eggs

15ml coffee extract

175g self-raising flour

100g unsalted butter

200g icing sugar

1 tablespoon coffee extract

1–2 tablespoons milk

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1. Preheat oven to 180°C and line a traybake tin.

2. Cream margarine and sugar until fluffy.

3. Beat in eggs one at a time.

4. Add coffee extract and mix.

5. Fold in self-raising flour gently.

6. Bake for 25–30 minutes and cool.

7. Prepare coffee fudge icing and spread on top.

Allow cake to cool fully before icing.

Use espresso powder if coffee extract is unavailable.

Store covered for best freshness.