Name: Microwave coffee & walnut cake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: British
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

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)

For the buttercream

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

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.