Method
Step 1:
Preheat the oven to 180°C/ 160°C (fan). Grease and line a 8” square baking tin with baking parchment.
Step 2:
Put all of the cake ingredients into a food mixer and mix for a few minutes until fully combined (or use handheld electric beaters). Gently pour the mixture into the prepared tin and smooth the top with the back of a spoon.
Step 3:
Bake in the pre-heated oven for 35-40 mins until golden and risen (if in doubt test with a skewer). Allow the cake to cool in the tin for 5 mins before turning out onto a wire rack to cool completely.
Step 4:
Make the icing by mixing the dissolved coffee into the mascarpone and adding the Truvia. Be careful not to over beat.
Step 5:
Gently spread the icing over the cooled cake and top each portion square with a walnut to decorate. Enjoy!
Ingredients
For the Cake
- 225g Unsalted butter (softened)
- 225g Self-raising white flour
- 100g Billington's Unrefined Golden Caster Sugar
- 40g Truvia calorie free sweetener
- 4 Free range medium eggs
- 2 tsp Baking powder
- 3 tbsp Instant coffee (dissolved in 1 tbsp hot water)
For the Icing
- 140g Marscapone
- 2 tsp Instant coffee (dissolved in 1 tbsp hot water)
- 1 tsp Truvia calorie free sweetener
For the Decoration
- 16 Walnut halves
Utensils
- 8in square baking tin
- Baking parchment
- Food mixer
- Wire cooling rack
Recipe Reviews
Delighted with this tray bake - it's a satisfying bite with your cuppa. Really easy to make. Next time I make it, I'll put slightly less coffee in, otherwise perfect!
Ingredients
For the Cake
- 225g Unsalted butter (softened)
- 225g Self-raising white flour
- 100g Billington's Unrefined Golden Caster Sugar
- 40g Truvia calorie free sweetener
- 4 Free range medium eggs
- 2 tsp Baking powder
- 3 tbsp Instant coffee (dissolved in 1 tbsp hot water)
For the Icing
- 140g Marscapone
- 2 tsp Instant coffee (dissolved in 1 tbsp hot water)
- 1 tsp Truvia calorie free sweetener
For the Decoration
- 16 Walnut halves
Utensils
- 8in square baking tin
- Baking parchment
- Food mixer
- Wire cooling rack