FINGERS PREP TIME: 10-15 MINS
COOK TIME: 20-24 MINS
170g (6oz) butter 170g (6oz) caster sugar 170g (6oz) self raising flour 2 1/2 tbsp coffee granules 1tsp baking powder 3 eggs 100g walnuts, chopped 100g dark chocolate, chill then chop roughly 1tsp icing sugar
1 Pre-heat the oven at 160°C CircoSteam®. 2 Cream the butter and the caster sugar together until light and fluffy. 3 Beat in the eggs and fold in the flour, coffee, walnuts and chocolate. 4 Pour into a lined greased tin 30mm x 20mm. 5 Bake for 20-24 minutes until well risen and golden brown. 6 Cool, dust with icing sugar then cut into fingers to serve. Cook’s tip: this traybake may also be cooked in a CircoTherm® oven at 160°C for 25-30 minutes or in a Multifunction oven with microwave C67P70 or C67PM0. Set to 180 Watts/160°C using Hot Air Plus for 15-18 minutes.
Cakes cooked in a microwave should look slightly moist but firm. If the cake looks dry it is overcooked. Always set the shortest time and check before increasing.