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

Home
Recipes
Microwave coffee & walnut cake

Microwave coffee & walnut cake

Good Food team

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.2 out of 5.33 ratingsRate

loading...

Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Microwave meringues in minutes

A star rating of 2.4 out of 5.38 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal538
fat30g
saturates16g
carbs65g
sugars49g
fibre1g
protein7g
salt0.65g

low

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.

Recipe from Good Food magazine, March 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.33 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now