The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
Raspberry and lemon microwave cake
| 2 | eggs egg |
|
|
| 110 g g | sugar sugar |
|
|
| 110 g g | flour flour |
|
|
| 110 g g | butter butter |
|
|
| softened | |||
| 0.5 tsp tsp | baking powder baking powder |
|
|
| 0.5 | lemons lemon |
|
|
| zest and juice | |||
| 4 tbsp tbsp | raspberry jam raspberry jam |
|
|
To serve
| 1 handfuls handful | raspberries raspberry |
|
|
| 0.5 | lemons lemon |
|
|
| zest only | |||
| crème fraîche crème fraîche |
|
||
Raspberry and lemon microwave cake
This recipe was liked
This recipe was disliked
An error occurred, please try again
0:15 min
(6)
Method
This microwave cake makes a super speedy dessert using mainly store cupboard ingredients - perfect when you get a sweet craving. Change it up by swapping the raspberry jam for your favourite flavour, or try lemon curd for a zesty kick.
- Grease a microwavable bowl with a little butter and set aside until required.
- In a separate bowl, whisk the eggs and add the softened butter, flour, sugar, baking powder, lemon zest and juice. Beat until smooth, then pour into the microwavable bowl.
- Cook in the microwave for 3-4 minutes, until the cake has risen and is cooked through. Set aside and leave to stand for 2 minutes.
- Spoon the jam into a small dish and microwave for 30 seconds.
- Loosen the cake around the edges with a knife and turn out onto a serving plate. Pour over the raspberry sauce and sprinkle with the lemon zest.
- Serve warm with fresh raspberries and crème fraîche.
