Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake
Prep:15 mins
Serves 4
85g very soft butter85g golden caster sugar2 eggs, beaten85g self-raising flour2 tsp instant coffee powdersmall handful of walnut pieces (optional)
STEP 1In 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 2After 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 3Meanwhile, 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.
