2020-04-01 Good Housekeeping South Africa

Coffee & Walnut Cake The filter coffee in the cake mixture and icing gives this bake a real coffee kick

Hands-on Time 20 minutes, plus cooling Cooking Time About 40 minutes Cuts into 20 squares 225g unsalted butter, very soft 225g soft light brown sugar 4 large eggs, lightly beaten 225g self-raising flour 75g walnuts, finely chopped 2 tsp ground filter coffee 2 tbsp milk FOR THE ICING 200g unsalted butter, very soft 450g icing sugar, sifted 1½ tsp vanilla extract 1½ tsp ground filter coffee 20 walnut halves, toasted

Preheat oven to 180°C. Line a 20cm x 30cm tin with
baking paper.

In a bowl, beat the butter and sugar with a hand-held
electric whisk until light and fluffy (about 3 minutes).
Gradually add the eggs, whisking all the time. If the mixture
looks as if it will curdle, stir in 1 tbsp of the flour.

Use a large metal spoon to fold in flour, walnuts, coffee
and milk to make a smooth batter. Spoon mixture into the
tin and level the surface. Bake for 35 to 40 minutes or until
golden and a skewer inserted into the centre comes out
clean. Leave in the tin for 5 minutes, then cool in the baking
paper on a wire rack.

Meanwhile, make the icing. Beat together butter, icing
sugar, vanilla extract and 1½ tbsp hot water until smooth.
Beat in ground coffee. Once the cake is cool, peel off
the baking paper and slice horizontally. Put the bottom
layer on a serving plate. Use half the icing to sandwich
layers together, then spread remaining icing over the top.
Arrange walnuts on top of the cake. Cut into squares.
EACH SQUARE About 1 680kJ, 4g protein, 24g fat (12g
saturated), 42g carbohydrate (34g total sugars), 1g fibre.
GET AHEAD Keep in an airtight container at room
temperature for up to 3 days.

Billionaire’s Shortbread Topped with a little gold leaf, this divine biscuit becomes worthy of billionaire status!

Hands-on Time 25 minutes, plus chilling, cooling and setting Cooking Time About 45 minutes Cuts into 25 small squares 175g cake flour 50g rice flour 75g caster sugar 200g salted butter, chilled and cut into cubes 350g dark chocolate, chopped FOR THE CARAMEL 175g salted butter 175g caster sugar 100g golden syrup 400g condensed milk 1 tsp vanilla extract TO DECORATE gold leaf (optional)

Preheat oven to 180°C. Line a 20cm square tin with
baking paper. In a food processor, whizz both flours and
sugar with 175g butter until mixture comes together into
large clumps. Press into prepared tin and level. Prick all
over with a fork and chill for 15 minutes.

Bake for 18 to 20 minutes until golden; leave to cool in tin.

Meanwhile, put caramel ingredients except vanilla into
a pot; whisk over low heat to dissolve sugar. Bring to the
boil, then simmer for 10 minutes, whisking, until it turns
a caramel colour. Stir in vanilla, then pour the caramel over
the shortbread base and leave to set at room temperature
for 1 hour.

Melt chocolate and remaining 25g butter in a heatproof
bowl set over a pot of gently simmering water. Pour over
caramel; leave to set for 2 hours in the fridge or until solid.
Press gold leaf, if using, onto surface. Cut into squares.
GET AHEAD Keep wrapped in clingwrap in the fridge for up
to 10 days.

TRAY BAKES

Photography: Kate Whitaker, Mike English, Gareth Morgans. Recipes, Testing and Food Styling: The UK

Good Housekeeping

Cookery Team

0420_GHE_034_037_tray bakes.indd 4 2020/03/10 9:21 AM

Coffee & Walnut Cake The filter coffee in the cake mixture and icing gives this bake a real coffee kick

Hands-on Time 20 minutes, plus cooling Cooking Time About 40 minutes Cuts into 20 squares 225g unsalted butter, very soft 225g soft light brown sugar 4 large eggs, lightly beaten 225g self-raising flour 75g walnuts, finely chopped 2 tsp ground filter coffee 2 tbsp milk FOR THE ICING 200g unsalted butter, very soft 450g icing sugar, sifted 1½ tsp vanilla extract 1½ tsp ground filter coffee 20 walnut halves, toasted

Preheat oven to 180°C. Line a 20cm x 30cm tin with
baking paper.

In a bowl, beat the butter and sugar with a hand-held
electric whisk until light and fluffy (about 3 minutes).
Gradually add the eggs, whisking all the time. If the mixture
looks as if it will curdle, stir in 1 tbsp of the flour.

Use a large metal spoon to fold in flour, walnuts, coffee
and milk to make a smooth batter. Spoon mixture into the
tin and level the surface. Bake for 35 to 40 minutes or until
golden and a skewer inserted into the centre comes out
clean. Leave in the tin for 5 minutes, then cool in the baking
paper on a wire rack.

Meanwhile, make the icing. Beat together butter, icing
sugar, vanilla extract and 1½ tbsp hot water until smooth.
Beat in ground coffee. Once the cake is cool, peel off
the baking paper and slice horizontally. Put the bottom
layer on a serving plate. Use half the icing to sandwich
layers together, then spread remaining icing over the top.
Arrange walnuts on top of the cake. Cut into squares.
GET AHEAD Keep in an airtight container at room
temperature for up to 3 days.

Billionaire’s Shortbread Topped with a little gold leaf, this divine biscuit becomes worthy of billionaire status!

Hands-on Time 25 minutes, plus chilling, cooling and setting Cooking Time About 45 minutes Cuts into 25 small squares 175g cake flour 50g rice flour 75g caster sugar 200g salted butter, chilled and cut into cubes 350g dark chocolate, chopped FOR THE CARAMEL 175g salted butter 175g caster sugar 100g golden syrup 400g condensed milk 1 tsp vanilla extract TO DECORATE gold leaf (optional)

Preheat oven to 180°C. Line a 20cm square tin with
baking paper. In a food processor, whizz both flours and
sugar with 175g butter until mixture comes together into
large clumps. Press into prepared tin and level. Prick all
over with a fork and chill for 15 minutes.

Bake for 18 to 20 minutes until golden; leave to cool in tin.

Meanwhile, put caramel ingredients except vanilla into
a pot; whisk over low heat to dissolve sugar. Bring to the
boil, then simmer for 10 minutes, whisking, until it turns
a caramel colour. Stir in vanilla, then pour the caramel over
the shortbread base and leave to set at room temperature
for 1 hour.

Melt chocolate and remaining 25g butter in a heatproof
bowl set over a pot of gently simmering water. Pour over
caramel; leave to set for 2 hours in the fridge or until solid.
Press gold leaf, if using, onto surface. Cut into squares.
GET AHEAD Keep wrapped in clingwrap in the fridge for up
to 10 days.

TRAY BAKES

Photography: Kate Whitaker, Mike English, Gareth Morgans. Recipes, Testing and Food Styling: The UK

Good Housekeeping

Cookery Team

2020-04-01 Good Housekeeping South Africa

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