Microwave meringues in minutes
Watch these effortless meringues quadruple in size as they cook in under two minutes
Microwave coffee & walnut cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 85g very soft butter
- 85g golden caster sugar
- 2 eggsbeaten
- 85g self-raising flour
- 2 tsp instant coffeepowder
- small handful of walnut pieces(optional)
For the buttercream
- 1 tsp instant coffeepowder
- 1 tsp milk
- 25g very soft butter
- 100g icing sugar
Nutrition: per serving
- kcal538
- fat30g
- saturates16g
- carbs65g
- sugars49g
- fibre1g
- protein7g
- salt0.65glow
Method
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.
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.
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.
