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! 😊
Now this one is from Tana Ramsay… Gordon Ramsay’s wife. And it was such a perfect cake. Well I did hear that her recipes are delicious and she has a book out too. I made this as a sudden after thought on a Saturday morning, wondering if it would bake in time for my morning picnic. But yes it did and it was perfect. This shot was taken at the picnic table while we were hungrily attacking the cake! Please go ahead and try it out. 🙂
Recipe ( by Tana Ramsay, and adapted from the BBC Goodfood magazine)
- 225g unsalted butter,softened
- 4 regular sized eggs
- 200g castor sugar
- 225g self raising flour
- Zest of 1 lemon
- Juice of 1 1/2 lemons
- 85g castor sugar
Preheat your oven to 180 degrees Celsius.
Cream the butter and sugar till soft and creamy. Then add one egg at a time mixing well to make sure well incorporated. Add the lemon zest and mix well. Now sift in the self raising flour and mix till just combined. Line a 20cm cake tin with greaseproof paper and pour in the mixture. Level the top with a spoon and bake for about 45 -50 min till a skewer comes out clean when tested.
While you wait for the cake to cool, prepare the lemon drizzle. Mix the juice with the castor sugar till the sugar dissolves partly. Pierce the warm cake with a skewer or fork and then drizzle lemon juice all over till the juice has sunk in. And now time to enjoy your easy peasy lemon drizzle cake ..But it tastes even better after an hour or so. Enjoy! 🙂
Note: I didn’t use all of the lemon syrup on the cake and it turned out pretty good, see what you think is the right amount.
Prep time 15min
Cook time 45mins