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Microwave Cake

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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

Raspberry and lemon microwave cake

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15 min
(10)

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.

  1. Grease a microwavable bowl with a little butter and set aside until required.
  2. 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.
  3. 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.
  4. Spoon the jam into a small dish and microwave for 30 seconds.
  5. 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.
  6. Serve warm with fresh raspberries and crème fraîche.

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