Microwave Peach Melba Cake

This is an incredibly easy cake and you don’t need to turn the oven on!

You’ll need:

85g caster sugar

85g softened butter

100g self raising flour

2 peaches peeled and chopped/mashed into small bits.  Alternatively drain a tin of peaches and chop them up – retain the juice/syrup.

1/4 teaspoon baking powder

1/4 teaspoon vanilla extract

2 large eggs

Raspberries to decorate
This is going to be cooked in the microwave so you need a microwaveable dish to cook it in – not particularly high sided and about 20cm across.

So – in a bowl (it doesn’t have to be huge one, this isn’t a big mix) put the softened butter, sugar, baking powder, flour, eggs and vanilla extract and beat it all together using a hand mixer.  You’ll get quite a thick mix – this is the plan!  Beat in the chopped peaches and this will slacken it off a bit.

Pop the mix into your microwaveable dish – I used a silicon cake ‘tin’- it was easier to take the plate out the microwave to put the silicon on.

Microwave instructions will vary depending on the strength and age of your microwave.  It will also vary depending on what dish you’re cooking – pyrex or stoneware will need less cooking time than silicon as it doesn’t retain the heat as well.

So – my cake took 4 minutes on Full Power and 3 minutes on Medium.  It needs to be firm to the touch and springy.  It’s worth doing it in 2 minute chunks to start off with and then single minutes to check.

Because it’s cooked in the microwave you’re not going to get that lovely golden cake colour so icing is pretty important!  Leave the cake to cool first!

I made a buttercream beating 50g very soft butter and 100g icing sugar together.  You don’t need masses of icing, just enough to cover it.   We happen to have a bottle of summer-fruit sauce in the fridge so I used that to bind it all together and it gave it a lovely pink colour.

You could alternatively use some of the juice/syrup if you’ve used tinned peaches, mash up some raspberries and add them in or use a splodge of milk (cream for added luxury!) or hot water.  You will probably only need a teaspoon or two.

Beat until it’s really smooth and then smooth over the cake – a spatula, palette knife or the back of a spoon will do.

Decorate with raspberries and serve.

 

It’s not the prettiest of cakes but the children loved it!  It’s really quick, easy and a brilliant pudding if you need one.

Enjoy x

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