This delicious coffee and walnut cake is perfect for making in a pinch or when you have guests coming over. The icing is fab too - plus, the whole thing only takes about 5 minutes to cook.
- 85g soft butter
- 85g golden caster sugar
- 85g self-raising flour
- 2 eggs
- 2 tsp. instant coffee
- Handful walnuts
- 100g icing sugar
- 25g soft butter
- 1 tsp. instant coffee dissolved in 1 tsp. milk
In a large bowl, cream together the butter and sugar until pale and fluffy, then beat in the eggs one at a time, adding a tbsp. of flour if the mix curdles. Gently stir in the flour and coffee, then fold in about 2/3 of the walnuts.
Pour the batter into a microwave dish and cook on high for 2 minutes. Reduce heat to medium and cook for a further 2 minutes.
Check to see if the cake springs back when touched in the middle and if not, microwave for a further minute. Leave to cool.
To make the icing, beat together the butter and icing sugar, then stir in the milk mix. When the cake is cooled, spread with the icing and sprinkle with the remaining walnut pieces.