- 85g very soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g golden caster sugar
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g self-raising flour
- 2 tsp instant coffee powder
- small handful walnut pieces (optional)
For the buttercream
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.