This is a lovely cake that can be made in a jiffy. Especially when guests turn up unexpectedly. 🙂
Recipe (Adapted from the BBC Goodfood magazine)
- 85g butter, softened
- 70g castor sugar
- 85g self raising flour
- Handful of walnuts
- 2 eggs, beaten
- 1 tbsp milk
- 2 tsp instant coffee
For the butter cream
- 80g icing sugar
- 25g softened butter
- 1 tsp coffee
- 1 tsp milk
Beat the butter and sugar in the mixer,or hand held whisk till light and fluffy. Then add the eggs ,one at a time ,then the flour, coffee diluted in the milk and the walnuts. Reserve some of the walnuts for later. Mix till just combined.
Pour the mixture into a microwave safe dish. I put mine into a silicone bread pan about 15x7cm. Bake in the microwave on high (I put mine at 80% cos I find it dries up the cake) for 2 minutes ,then on.medium for another 2 minutes ( here I adjust my microwave to 60%). Check if it’s cooked. It should be springy when gently pressed down. If not cooked, another minute on medium till cooked. Once cooked let it cool and get started on the butter cream.
For the butter cream, dilute the coffee in the milk then whisk with the butter and icing sugar till soft and creamy. Layer on to the cake and decorate the top with the remaining walnuts.
Wallah.. A yummy coffee cake done in minutes .Enjoy! 😊