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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

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 538
  • Carbohydrates 65
  • Saturated Fat 16
  • Sugar 49
  • Protein 7
  • Fat 30
  • Fibre 1
  • Salt 0.65

Nutrition per serving

  • Calories 538
  • Carbohydrates 65
  • Saturated Fat 16
  • Sugar 49
  • Protein 7
  • Fat 30
  • Fibre 1
  • Salt 0.65

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)
  • 1 tsp instant coffee powder
  • 1 tsp milk
  • 25g very soft butter
  • 100g icing sugar

Method

  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 on full power for 2 mins. Reduce the power to medium and cook for 2 mins.

  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. 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.

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