Icing:
55g (2oz) butter, melted
2 tsp coffee granules, dissolved in 2 tbsp hot water
225g (8oz) icing sugar

Decoration:
Walnut halves

Method
Place all the ingredients for the cake into a basin and beat well together. Pour into the half size Aga roasting tin, lined with Bake-O-Glide.

2-Oven Aga:
Slide the tin onto the lowest set of runners in the roasting oven and slide the cold plain shelf on the second runners down, so it protects the cake whilst it is cooking. Cook for 35-40 minutes until risen and golden brown. Cool.

3 and 4-Oven Aga:
Slide the tin onto the lowest set of runners in the baking oven and cook for 35-40 minutes until risen and golden brown. Cool.

To make the icing; melt the butter in a basin placed on the back of the Aga (use a cork mat to protect the enamel) or on the warming plate. Dissolve the coffee in the hot water and add this with the icing sugar to the butter, beating well together. Spread over the traybake and decorate with the walnut halves.

Store in the Aga cake tin for up to five days. Can also be frozen.

Conventional cooking:
Place in a 26cm x 16cm (10 x 6 inches) tin and cook at 180ºC/fan oven 160ºC/gas mark 4 for about 40 minutes, or until risen and golden brown. Cool.