Microwave coffee & walnut cake
Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- 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 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.
PER SERVING
538 kcalories, protein 7g, carbohydrate 65g, fat 30 g, saturated fat 16g, fibre 1g, sugar 49g, salt 0.65 g
Recipe from Good Food magazine, March 2011.
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Ingredients
- 85g very soft butter
- 85g golden caster sugar
- 2 eggs , beaten
- 85g self-raising flour
- 2 tsp instant coffee powder
- small handful walnut pieces (optional)
FOR THE BUTTERCREAM
- 1 tsp instant coffee powder
- 1 tsp milk
- 25g very soft butter
- 100g icing sugar
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Ingredients
- 85g very soft butter
- 85g golden caster sugar
- 2 eggs , beaten
- 85g self-raising flour
- 2 tsp instant coffee powder
- small handful walnut pieces (optional)
FOR THE BUTTERCREAM
- 1 tsp instant coffee powder
- 1 tsp milk
- 25g very soft butter
- 100g icing sugar
PER SERVING
538 kcalories, protein 7g, carbohydrate 65g, fat 30 g, saturated fat 16g, fibre 1g, sugar 49g, salt 0.65 g
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08 March 2013
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