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.
Raspberry and lemon microwave cake
Ingredients
1
cake
-
Raspberry and lemon microwave cake
- 2
- 110 g
- 110 g
- 110 g
- 0,5 tsp
- 0,5
- 4 tbsp
-
To serve
- 1 handful
- 0,5
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Preparation
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.
