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Microwave coffee & walnut cake

Ingredients

  1. Step 1 85g very soft butter
  2. Step 2 85g golden caster sugar
  3. Step 3 2 eggs , beaten
  4. Step 4 85g self-raising flour
  5. Step 5 2 tsp instant coffee powder
  6. Step 6 small handful of walnut pieces (optional)
  7. Step 7 1 tsp instant coffee powder
  8. Step 8 1 tsp milk
  9. Step 9 25g very soft butter
  10. Step 10 100g icing sugar
Microwave coffee & walnut cake
Calories: 538 Carbohydrate: 65 g Protein: 7 g Fat: 30 g
Cook time: 25 minutes Prep time: 15 minutes Total time: 40 minutes Servings: 4

TAGS

Dessert Snack Treat British cake Catherine Dunkley coffee Coffee and walnut Coffee and walnut cake Easy baking Golden caster sugar Good Food Icing sugar Indulgent Microwave cooking Microwave Milk Quick cake Reader Storecupboard Walnut piece Walnut piece

Directions

  1. Step 1 In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook in the microwave on full power for 2 mins. Reduce the power to medium and cook for 2 mins.
  2. Step 2 After 4 mins, check to see if the cake is cooked - it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.
  3. Step 3 Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.