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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 |
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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.
