MICROWAVE COFFEE & WALNUT CAKE

Microwave coffee & walnut cake image

Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake

Provided by Good Food team

Time 25m

Number Of Ingredients 10

Ingredients

85g very soft butter
85g golden caster sugar
2 eggs , beaten
85g self-raising flour
2 tsp instant coffee powder
small handful of walnut pieces (optional)
1 tsp instant coffee powder
1 tsp milk
25g very soft butter
100g icing sugar

Steps:

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.
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.
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.

Nutrition Facts : Calories 538 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.65 milligram of sodium