Description
Mary Berry Coffee Fudge Traybake is a deliciously simple dessert that combines a soft, coffee-infused sponge with a creamy coffee icing. This easy-to-make traybake is perfect for coffee lovers and ideal for family gatherings or afternoon tea.
Ingredients
For the sponge:
170g margarine (cold)
175g caster sugar
3 large eggs
1 tbsp coffee extract
175g self-raising flour
¾ tsp baking powder
For the icing:
85g butter, softened
225g icing sugar, sifted
1 tbsp milk
1 tbsp coffee extract
Instructions
- Preheat the oven to 160°C (140°C fan) and line a 30x23cm traybake tin with baking parchment.
- In a large bowl, beat together the margarine, caster sugar, eggs, coffee extract, self-raising flour, and baking powder until smooth and well combined.
- Pour the mixture into the prepared tin and smooth the top.
- Bake for 40 minutes or until the sponge is golden and springs back when lightly touched. Check with a toothpick for doneness.
- Once baked, allow the sponge to cool completely in the tin.
- To make the icing, beat together the softened butter, icing sugar, milk, and coffee extract until creamy and smooth.
- Spread the coffee icing evenly over the cooled sponge.
- Slice the traybake into 20 pieces and serve.
Notes
- For added texture and flavor, sprinkle chopped walnuts or almonds into the batter before baking.
- If you’re not a fan of coffee, substitute the coffee extract with vanilla extract for a traditional vanilla icing.
- For a gluten-free version, substitute the self-raising flour with a gluten-free alternative.
- Store the traybake in an airtight container at room temperature for up to 4-5 days or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
