It’s been a few days of unconventional methods. Yesterday I bribed the children with chocolate and lollipops to get them to stay quiet for a few minutes for an important interview. I had limited success and it’s not a regular occurrence. The Mammy Police can stand down!
Today I’m advocating adultery.
Not in the conventional sense of the word.
I want to you to cheat on your oven and make my microwave bakewell cake. It serves 2 people, not that you’re going to want to share.
More than likely your oven might be offended by this blatant neglect so I recommend covering it with a teatowel so it can’t spot you making sweet love to this moist gooey cake, with jam at the bottom and cream on the top with toasted almonds. You may even consider a more permanent baking solution based upon this recipe. Or not.
That microwave mug cake that does the rounds every now and again. I’ve tried it.
How anybody can expect the gluten in flour to cook in such a short amount of time escapes me. While it’s entirely edible in a panic moment, it more than likely will give you a belly ache.
If you want to make a cake in the microwave, use ground almonds, not wheat flour.
Anyway, enough dithering around.
Dalliances are often brief. We will keep it this way and make the cake in 10 minutes from start to finish.
Before commencing, wash and dry a 300g glass jam jar. Slightly bigger is also okay. Bear in mind I’ve a 900 Watt microwave so you may need to increase your cooking time accordingly.
1 medium egg
50g caster sugar
3 tablespoons sunflower oil
1/4 teaspoon almond extract
75g ground almonds
2 tablespoons jam of your choice
In a large bowl combine the egg, caster sugar, oil, almond extract and ground almonds with a fork. Just mix until you have a stiff batter and you don’t have an oil slick on top!
Spoon the jam into the bottom of the jar. Carefully spoon the cake batter on top.
Microwave on high for 1 minute 30 seconds. Allow to rest for 2 minutes, then microwave on high for a further 1 minute.
Please note I have a very efficient 900W microwave. If your microwave is lower wattage you will need to cook the cake for 30 seconds longer each time for 750-800W, then 1 minute longer for 600-700W.
If in doubt at all as to whether the cake is cooked, insert a cocktail stick into the centre of the jar. If it comes away clean the cake is cooked. If still in doubt, blast in the microwave for a further 30 seconds.
Leave the cake to stand for at least 10 minutes before eating as it will be piping hot.
Serve with fresh whipped cream on top with toasted flakes almonds.
Eat with a spoon.