Microwave Coffee Gateau
Prep Time:1 hour
Cook Time:1 hour
Serves:Serves
Ingredients
Ingredients: Part 1
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125g Butter
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1&1/2 cups Sugar
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30ml Espresso Coffee
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1 Cup Water
1 tsp Baking Soda
Ingredients: Part 2
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1&1/2 cups plain flour
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1&1/2 tsp Baking powder
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1 tsp Pure Vanilla Extract (Equagold)
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2 Eggs –lightly beaten
Method
Add ingredients from "Part 1" to a large deep Microwave proof Bowl Microwave on High for 5 mins, Stir well, and cool until room temperature
Add in the Vanilla Extract and the beaten eggs. Sieve the flour and baking powder, and slowly add to the cooled mixture—I use a whisk to avoid lumps. Mix well together to make a smooth batter. Lightly grease a microwave ring pan, and pour in the batter. Cover with a paper towel, and cook in the microwave on high for 6 mins. Remove from the microwave, and leave in the pan for 10 mins. Carefully loosen from the mold, and tip out on a cake rack covered with a paper towel. Leave to cool completely. Now you can use your imagination and simply ice with a coffee butter icing, topped with Equagold Hazelnut Praline Candy Crunch, or however you fancy. I did this: Cut the cake into two—or 3-layers if you want. Whip 125ml approx. of cream (add a touch of coffee liqueur, or 1tbsp of espresso coffee), until thick—not too thick though or you will have butter!! Spread this on the bottom layer, and then top with the top layer (or repeat with other layers if doing more than two layers. Ice the top layer with a coffee butter icing, and sprinkle with the Hazelnut Praline Candy Crunch around the outside edge.
Add in the Vanilla Extract and the beaten eggs. Sieve the flour and baking powder, and slowly add to the cooled mixture—I use a whisk to avoid lumps. Mix well together to make a smooth batter. Lightly grease a microwave ring pan, and pour in the batter. Cover with a paper towel, and cook in the microwave on high for 6 mins. Remove from the microwave, and leave in the pan for 10 mins. Carefully loosen from the mold, and tip out on a cake rack covered with a paper towel. Leave to cool completely. Now you can use your imagination and simply ice with a coffee butter icing, topped with Equagold Hazelnut Praline Candy Crunch, or however you fancy. I did this: Cut the cake into two—or 3-layers if you want. Whip 125ml approx. of cream (add a touch of coffee liqueur, or 1tbsp of espresso coffee), until thick—not too thick though or you will have butter!! Spread this on the bottom layer, and then top with the top layer (or repeat with other layers if doing more than two layers. Ice the top layer with a coffee butter icing, and sprinkle with the Hazelnut Praline Candy Crunch around the outside edge.