Microwave Cakes and Bakes
With microwave baking, you do not achieve the same look as with conventional baking, but you can cook cakes and biscuits in a fraction of the time, and if you choose your recipes carefully you can still achieve delicious and eye-catching results. Times are based on a 650-watt oven, and remember that some recipes will continue to cook after they have been removed from the oven, so do not overbake. Microwave cakes do not always keep as well as conventionally baked cakes.
Microwave Apple Cake
Makes one 23 cm/9 in square
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup soft brown sugar
30 ml/2 tbsp golden (light corn) syrup
2 eggs, lightly beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
10 ml/2 tsp ground mixed (apple-pie) spice
120 ml/4 fl oz/½ cup milk
2 cooking (tart) apples, peeled, cored and thinly sliced
15 ml/1 tbsp caster (superfine) sugar
5 ml/1 tsp ground cinnamon
Cream together the butter or margarine, brown sugar and syrup until pale and fluffy. Gradually beat in the eggs. Fold in the flour and mixed spice, then stir in the milk until you have a soft consistency. Stir in the apples. Spoon into a greased and base-lined 23 cm/9 in microwave ring mould (tube pan) and microwave on Medium for 12 minutes until firm. Allow to stand for 5 minutes, then turn out upside-down and sprinkle with the caster sugar and cinnamon.
Microwave Applesauce Cake
Makes one 20 cm/8 in cake
100 g/4 oz/½ cup butter or margarine, softened
175 g/6 oz/¾ cup soft brown sugar
1 egg, lightly beaten
175 g/6 oz/1½ cups plain (all-purpose) flour
2.5 ml/½ tsp baking powder
A pinch of salt
2.5 ml/½ tsp ground allspice
1.5 ml/¼ tsp grated nutmeg
1.5 ml/¼ tsp ground cloves
300 ml/½ pt/1¼ cups unsweetened apple purée (sauce)
75 g/3 oz/½ cup raisins
Icing (confectioner’s) sugar for dusting
Cream together the butter or mar-garine and brown sugar until light and fluffy. Gradually beat in the egg, then fold in the flour, baking powder, salt and spices alternately with the apple purée and raisins. Spoon into a greased and floured 20 cm/8 in square microwave dish and microwave on High for 12 minutes. Leave to cool in the dish, then cut into squares and dust with icing sugar.
Microwave Apple and Walnut Cake
Makes one 20 cm/8 in cake
175 g/6 oz/¾ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
3 eggs, lightly beaten
30 ml/2 tbsp golden (light corn) syrup
Grated rind and juice of 1 lemon
175 g/6 oz/1½ cups self-raising (self-rising) flour
50 g/2 oz/½ cup walnuts, chopped
1 eating (dessert) apple, peeled, cored and chopped
100 g/4 oz/2/3 cup icing (confectioner’s) sugar
30 ml/2 tbsp lemon juice
15 ml/1 tbsp water
Walnut halves to decorate
Cream together the butter or mar-garine and caster sugar until light and fluffy. Gradually add the eggs, then the syrup, lemon rind and juice. Fold in the flour, chopped nuts and apple. Spoon into a greased 20 cm/8 in round microwave dish and microwave on High for 4 minutes. Remove from the oven and cover with foil. Leave to cool. Mix the icing sugar with the lemon juice and enough of the water to form a smooth icing (frosting). Spread over the cake and decorate with walnut halves.
Microwave Carrot Cake
Makes one 18 cm/7 in cake
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup soft brown sugar
2 eggs, beaten
Grated rind and juice of 1 orange
2.5 ml/½ tsp ground cinnamon
A pinch of grated nutmeg
100 g/4 oz carrots, grated
100 g/4 oz/1 cup self-raising (self-rising) flour
25 g/1 oz/¼ cup ground almonds
25 g/1 oz/2 tbsp caster (superfine) sugar
For the topping:
100 g/4 oz/½ cup cream cheese
50 g/2 oz/1/3 cup icing (confectioners’) sugar, sifted
30 ml/2 tbsp lemon juice
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, then stir in the orange juice and rind, the spices and carrots. Fold in the flour, almonds and sugar. Spoon into a greased and lined 18 cm/7 in cake dish and cover with clingfilm (plastic wrap). Microwave on High for 8 minutes until a skewer inserted in the centre comes out clean. Remove the clingfilm and leave to stand for 8 minutes before turning out on to a wire rack to finish cooling. Beat the topping ingredients together, then spread over the cooled cake.
Microwave Carrot, Pineapple and Nut Cake
Makes one 20 cm/8 in cake
225 g/8 oz/1 cup caster (superfine) sugar
2 eggs
120 ml/4 fl oz/½ cup oil
1.5 ml/¼ tsp salt
5 ml/1 tsp bicarbonate of soda (baking soda)
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp ground cinnamon
175 g/6 oz carrots, grated
75 g/3 oz/¾ cup walnuts, chopped
225 g/8 oz crushed pineapple with its juice
For the icing (frosting):
15 g/½ oz/1 tbsp butter or margarine
50 g/2 oz/¼ cup cream cheese
10 ml/2 tsp lemon juice
Icing (confectioners’) sugar, sifted
Line a large ring mould (tube pan) with baking parchment. Cream together the sugar, eggs and oil. Gently stir in the dry ingredients until well combined. Stir in the remaining cake ingredients. Pour the mixture into the prepared mould, stand it on a rack or upturned plate and microwave on High for 13 minutes or until just set. Leave to stand for 5 minutes, then turn out on to a rack to cool.
Meanwhile, make the icing. Put the butter or margarine, cream cheese and lemon juice in a bowl and microwave on High for 30–40 seconds. Gradually beat in enough icing sugar to make a thick consistency and beat until fluffy. When the cake is cold, spread over the icing.
Microwave Spiced Bran Cakes
Makes 15
75 g/3 oz/¾ cup All Bran cereal
250 ml/8 fl oz/1 cup milk
175 g/6 oz/1½ cups plain (all-purpose) flour
75 g/3 oz/1/3 cup caster (superfine) sugar
10 ml/2 tsp baking powder
10 ml/2 tsp ground mixed (apple-pie) spice
A pinch of salt
60 ml/4 tbsp golden (light corn) syrup
45 ml/3 tbsp oil
1 egg, lightly beaten
75 g/3 oz/½ cup raisins
15 ml/1 tbsp grated orange rind
Soak the cereal in the milk for 10 minutes. Mix together the flour, sugar, baking powder, mixed spice and salt, then mix into the cereal. Stir in the syrup, oil, egg, raisins and orange rind. Spoon into paper cases (cupcake papers) and microwave five cakes at a time on High for 4 minutes. Repeat for the remaining cakes.
Microwave Banana and Passion Fruit Cheesecake
Makes one 23 cm/9 in cake
100 g/4 oz/½ cup butter or margarine, melted
175 g/6 oz/1½ cups ginger biscuit (cookie) crumbs
250 g/9 oz/generous 1 cup cream cheese
175 ml/6 fl oz/¾ cup soured (dairy sour) cream
2 eggs, lightly beaten
100 g/4 oz/½ cup caster (superfine) sugar
Grated rind and juice of 1 lemon
150 ml/¼ pt/2/3 cup whipping cream
1 banana, sliced
1 passion fruit, chopped
Mix together the butter or margarine and biscuit crumbs and press into the base and sides of a 23 cm/9 in microwave flan dish. Microwave on High for 1 minute. Leave to cool.
Beat together the cream cheese and soured cream until smooth, then beat in the egg, sugar and lemon juice and rind. Spoon into the base and spread evenly. Cook on Medium for 8 minutes. Leave to cool.
Whip the cream until stiff, then spread over the case. Top with banana slices and spoon the passion fruit flesh over the top.
Microwave Baked Orange Cheesecake
Makes one 20 cm/8 in cake
50 g/2 oz/¼ cup butter or margarine
12 digestive biscuits (Graham crackers), crushed
100 g/4 oz/½ cup caster (superfine) sugar
225 g/8 oz/1 cup cream cheese
2 eggs
30 ml/2 tbsp concentrated orange juice
15 ml/1 tbsp lemon juice
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
A pinch of salt
1 orange
30 ml/2 tbsp apricot jam (conserve)
150 ml/¼ pt/2/3 cup double (heavy) cream
Melt the butter or margarine in a 20 cm/8 in microwave flan dish on High for 1 minute. Stir in the biscuit crumbs and 25 g/1 oz/2 tbsp of the sugar and press over the base and sides of the dish. Cream the cheese with the remaining sugar and the eggs, then stir in the orange and lemon juices, soured cream and salt. Spoon into the case (shell) and microwave on High for 2 minutes. Leave to stand for 2 minutes, then microwave on High for a further 2 minutes. Leave to stand for 1 minute, then microwave on High for 1 minute. Leave to cool.
Peel the orange and remove the segments from the membrane, using a sharp knife. Melt the jam and brush over the top of the cheesecake. Whip the cream and pipe round the edge of the cheesecake, then decorate with the orange segments.
Microwave Pineapple Cheesecake
Makes one 23 cm/9 in cake
100 g/4 oz/½ cup butter or margarine, melted
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
250 g/9 oz/generous 1 cup cream cheese
2 eggs, lightly beaten
5 ml/1 tsp grated lemon rind
30 ml/2 tbsp lemon juice
75 g/3 oz/1/3 cup caster (superfine) sugar
400 g/14 oz/1 large can pineapple, drained and crushed
150 ml/¼ pt/2/3 cup double (heavy) cream
Mix together the butter or margarine and biscuit crumbs and press into the base and sides of a 23 cm/9 in microwave flan dish. Microwave on High for 1 minute. Leave to cool.
Beat together the cream cheese, eggs, lemon rind and juice and sugar until smooth. Stir in the pineapple and spoon into the base. Microwave on Medium for 6 minutes until firm. Leave to cool.
Whip the cream until stiff, then pile on top of the cheesecake.
Microwave Cherry and Nut Loaf
Makes one 900 g/2 lb loaf
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup soft brown sugar
3 eggs, beaten
225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
45 ml/3 tbsp milk
75 g/3 oz/1/3 cup glacé (candied) cherries
75 g/3 oz/¾ cup chopped mixed nuts
25 g/1 oz/3 tbsp icing (confectioners’) sugar, sifted
Cream together the butter or mar-garine and brown sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder and salt. Stir in enough of the milk to make a soft consistency, then stir in the cherries and nuts. Spoon into a greased and lined 900 g/2 lb microwave loaf dish and sprinkle with the sugar. Microwave on High for 7 minutes. Leave to stand for 5 minutes, then turn out on to a wire rack to finish cooling.
Microwave Chocolate Cake
Makes one 18 cm/7 in cake
225 g/8 oz/1 cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
150 g/5 oz/1¼ cups self-raising (self-rising) flour
50 g/2 oz/¼ cup cocoa (unsweetened chocolate) powder
5 ml/1 tsp baking powder
3 eggs, beaten
45 ml/3 tbsp milk
Mix together all the ingredients and spoon into a greased and lined 18 cm/7 in microwave dish. Microwave on High for 9 minutes until just firm to the touch. Leave to cool in the dish for 5 minutes, then turn out on to a wire rack to finish cooling.
Microwave Chocolate Almond Cake
Makes one 20 cm/8 in cake
For the cake:
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
50 g/2 oz/½ cup cocoa (unsweetened chocolate) powder
50 g/2 oz/½ cup ground almonds
150 ml/¼ pt/2/3 cup milk
60 ml/4 tbsp golden (light corn) syrup
For the icing (frosting):
100 g/4 oz/1 cup plain (semi-sweet) chocolate
25 g/1 oz/2 tbsp butter or margarine
8 whole almonds
To make the cake, cream together the butter or mar-garine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour and cocoa, followed by the ground almonds. Stir in the milk and syrup and beat until light and soft. Spoon into a 20 cm/8 in microwave dish lined with clingfilm (plastic wrap) and microwave on High for 4 minutes. Remove from the oven, cover the top with foil and leave to cool slightly, then turn out on to a wire rack to finish cooling.
To make the icing, melt the chocolate and butter or margarine on High for 2 minutes. Beat well. Half-dip the almonds in the chocolate, then leave to set on a piece of greaseproof (waxed) paper. Pour the remaining icing over the cake and spread over the top and down the sides. Decorate with the almonds and leave to set.
Microwave Double Chocolate Brownies
Makes 8
150 g/5 oz/1¼ cups plain (semi-sweet) chocolate, coarsely chopped
75 g/3 oz/1/3 cup butter or margarine
175 g/6 oz/¾ cup soft brown sugar
2 eggs, lightly beaten
150 g/5 oz/1¼ cups plain (all-purpose) flour
2.5 ml/½ tsp baking powder
2.5 ml/½ tsp vanilla essence (extract)
30 ml/2 tbsp milk
Melt 50 g/2 oz/½ cup of the chocolate with the butter or margarine on High for 2 minutes. Beat in the sugar and eggs, then stir in the flour, baking powder, vanilla essence and milk until smooth. Spoon into a greased 20 cm/8 in square microwave dish and microwave on High for 7 minutes. Leave to cool in the dish for 10 minutes. Melt the remaining chocolate on High for 1 minute, then spread over the top of the cake and leave to cool. Cut into squares.
Microwave Chocolate Date Bars
Makes 8
50 g/2 oz/1/3 cup stoned (pitted) dates, chopped
60 ml/4 tbsp boiling water
65 g/2½ oz/1/3 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
1 egg
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp cocoa (unsweetened chocolate) powder
2.5 ml/½ tsp baking powder
A pinch of salt
25 g/1 oz/¼ cup chopped mixed nuts
100 g/4 oz/1 cup plain (semi-sweet) chocolate, finely chopped
Mix the dates with the boiling water and leave to stand until cool. Cream together the butter or margarine with half the sugar until light and fluffy. Gradually work in the egg, then alternately fold in the flour, cocoa, baking powder and salt and the date mixture. Spoon into a greased and floured 20 cm/8 in square microwave dish. Mix the remaining sugar with the nuts and chocolate and sprinkle over the top, pressing down lightly. Microwave on High for 8 minutes. Leave to cool in the dish before cutting into squares.
Microwave Chocolate Squares
Makes 16
For the cake:
50 g/2 oz/¼ cup butter or margarine
5 ml/1 tsp caster (superfine) sugar
75 g/3 oz/¾ cup plain (all-purpose) flour
1 egg yolk
15 ml/1 tbsp water
175 g/6 oz/1½ cups plain (semi-sweet) chocolate, grated or finely chopped
For the topping:
50g /2 oz/¼ cup butter or margarine
50 g/2 oz/¼ cup caster (superfine) sugar
1 egg
2.5 ml/½ tsp vanilla essence (extract)
100 g/4 oz/1 cup walnuts, chopped
To make the cake, soften the butter or margarine and work in the sugar, flour, egg yolk and water. Spread the mixture evenly in a 20 cm/8 in square microwave dish and microwave on High for 2 minutes. Sprinkle over the chocolate and microwave on High for 1 minute. Spread evenly over the base and leave until hardened.
To make the topping, microwave the butter or margarine on High for 30 seconds. Stir in the remaining topping ingredients and spread over the chocolate. Microwave on High for 5 minutes. Leave to cool, then cut into squares.
Microwave Quick Coffee Cake
Makes one19 cm/7 in cake
For the cake:
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
225 g/8 oz/2 cups self-raising (self-rising) flour
5 eggs
45 ml/3 tbsp coffee essence (extract)
For the icing (frosting):
30 ml/2 tbsp coffee essence (extract)
175 g/6 oz/¾ cup butter or margarine
Icing (confectioners’) sugar, sifted
Walnut halves to decorate
Mix together all the cake ingredients until well blended. Divided between two 19 cm/7 in microwave cake contain-ers and cook each one on high for 5–6 minutes. Remove from the microwave and leave to cool.
Blend together the icing ingredients, sweetening to taste with icing sugar. When cool, sandwich the cakes together with half the icing and spread the rest on top. Decorate with walnut halves.
Microwave Christmas Cake
Makes one 23 cm/9 in cake
150 g/5 oz/2/3 cup butter or margarine, softened
150 g/5 oz/2/3 cup soft brown sugar
3 eggs
30 ml/2 tbsp black treacle (molasses)
225 g/8 oz/2 cups self-raising (self-rising) flour
10 ml/2 tsp ground mixed (apple-pie) spice
2. 5 ml/½ tsp grated nutmeg
2.5 ml/½ tsp bicarbonate of soda (baking soda)
450 g/1 lb/22/3 cups mixed dried fruit (fruit cake mix)
50 g/2 oz/¼ cup glacé (candied) cherries
50 g/2 oz/1/3 cup chopped mixed peel
50 g/2 oz/½ cup chopped mixed nuts
30 ml/2 tbsp brandy
Additional brandy to mature the cake (optional)
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs and treacle, then fold in the flour, spices and bicarbonate of soda. Gently stir in the fruit, mixed peel and nuts, then stir in the brandy. Spoon into a base-lined 23 cm/9 in microwave dish and microwave on Low for 45–60 minutes. Leave to cool in the dish for 15 minutes before turning out on to a wire rack to finish cooling.
When cool, wrap the cake in foil and store in a cool, dark place for 2 weeks. If liked, pierce the top of the cake several times with a thin skewer and sprinkle over some additional brandy, then re-wrap and store the cake. You can do this several times to create a richer cake.
Microwave Crumb Cake
Makes one 20 cm/8 in cake
300 g/10 oz/1¼ cups caster (superfine) sugar
225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
5 ml/1 tsp ground cinnamon
100 g/4 oz/½ cup butter or margarine, softened
2 eggs, lightly beaten
100 ml/3½ fl oz/6½ tbsp milk
Mix together the sugar, flour, baking powder and cinnamon. Work in the butter or margarine, then set aside a quarter of the mixture. Mix together the eggs and milk and beat into the larger portion of cake mix. Spoon the mixture into a greased and floured 20 cm/8 in microwave dish and sprinkle with the reserved crumble mix. Microwave on High for 10 minutes. Leave to cool in the dish.
Microwave Date Bars
Makes 12
150 g/5 oz/1¼ cups self-raising (self-raising) flour
175 g/6 oz/¾ cup caster (superfine) sugar
100 g/4 oz/1 cup desiccated (shredded) coconut
100 g/4 oz/2/3 cups stoned (pitted) dates, chopped
50 g/2 oz/½ cup chopped mixed nuts
100 g/4 oz/½ cup butter or margarine, melted
1 egg, lightly beaten
Icing (confectioners’) sugar for dusting
Mix together the dry ingredients. Stir in the butter or margarine and egg and mix to a firm dough. Press into the base of a 20 cm/8 in square microwave dish and microwave on Medium for 8 minutes until just firm. Leave in the dish for 10 minutes, then cut into bars and turn out on to a wire rack to finish cooling.
Microwave Fig Bread
Makes one 675 g/1½ lb loaf
100 g/4 oz/2 cups bran
50 g/2 oz/¼ cup soft brown sugar
45 ml/3 tbsp clear honey
100 g/4 oz/2/3 cup dried figs, chopped
50 g/2 oz/½ cup hazelnuts, chopped
300 ml/½ pt/1¼ cups milk
100 g/4 oz/1 cup wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
A pinch of salt
Mix together all the ingredients to a stiff dough. Shape into a microwave loaf dish and level the surface. Cook on High for 7 minutes. Leave to cool in the dish for 10 minutes, then turn out on to a wire rack to finish cooling.
Microwave Flapjacks
Makes 24
175 g/6 oz/¾ cup butter or margarine, softened
50 g/2 oz/¼ cup caster (superfine) sugar
50 g/2 oz/¼ cup soft brown sugar
90 ml/6 tbsp golden (light corn) syrup
A pinch of salt
275 g/10 oz/2½ cups rolled oats
Mix together the butter or margarine and sugars in a large bowl and cook on High for 1 minute. Add the remaining ingredients and stir well. Spoon the mixture into a greased 18 cm/7 in microwave dish and press down lightly. Cook on High for 5 minutes. Leave to cool slightly, then cut into squares.
Microwave Fruit Cake
Makes one 18 cm/7 in cake
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
Grated rind of 1 lemon
3 eggs, beaten
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp ground mixed (apple-pie) spice
225 g/8 oz/11/3 cups raisins
225 g/8 oz/11/3 cups sultanas (golden raisins)
50 g/2 oz/¼ cup glacé (candied) cherries
50 g/2 oz/½ cup chopped mixed nuts
15 ml/1 tbsp golden (light corn) syrup
45 ml/3 tbsp brandy
Cream together the butter or mar-garine and sugar until light and fluffy. Mix in the lemon rind, then gradually beat in the eggs. Fold in the flour and mixed spice, then mix in the remaining ingredients. Spoon into a greased and lined 18 cm/7 in round microwave dish and microwave on Low for 35 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the dish for 10 minutes, then turn out on to a wire rack to finish cooling.
Microwave Fruit and Coconut Squares
Makes 8
50 g/2 oz/¼ cup butter or margarine
9 digestive biscuits (Graham crackers), crushed
50 g/2 oz/½ cup desiccated (shredded) coconut
100 g/4 oz/2/3 cup chopped mixed (candied) peel
50 g/2 oz/1/3 cup stoned (pitted) dates, chopped
15 ml/1 tbsp plain (all-purpose) flour
25 g/1 oz/2 tbsp glacé (candied) cherries, chopped
100 g/4 oz/1 cup walnuts, chopped
150 ml/¼ pt/2/3 cup condensed milk
Melt the butter or margarine in a 20 cm/8 in square microwave dish on High for 40 seconds. Stir in the biscuit crumbs and spread evenly over the base of the dish. Sprinkle with the coconut, then with the mixed peel. Mix the dates with the flour, cherries and nuts and sprinkle over the top, then pour over the milk. Microwave on High for 8 minutes. Leave to cool in the dish, then cut into squares.
Microwave Fudge Cake
Makes one 20 cm/8 in cake
150 g/5 oz/1¼ cups plain (all-purpose) flour
5 ml/1 tsp baking powder
A pinch of bicarbonate of soda (baking soda)
A pinch of salt
300 g/10 oz/1¼ cups caster (superfine) sugar
50 g/2 oz/¼ cup butter or margarine, softened
250 ml/8 fl oz/1 cup milk
A few drops of vanilla essence (extract)
1 egg
100 g/4 oz /1 cup plain (semi-sweet) chocolate, chopped
50g /2 oz/½ cup chopped mixed nuts
Chocolate Butter Icing
Mix together the flour, baking powder, bicarbonate of soda and salt. Stir in the sugar, then beat in the butter or margarine, milk and vanilla essence until smooth. Beat in the egg. Microwave three-quarters of the chocolate on High for 2 minutes until melted, then beat into the cake mixture until creamy. Stir in the nuts. Spoon the mixture into two greased and floured 20 cm/8 in microwave dishes and microwave each one separately for 8 minutes. Remove from the oven, cover with foil and leave to cool for 10 minutes, then turn out on to a wire rack to finish cooling. Sandwich together with half the butter icing (frosting), then spread the remaining icing over the top and decorate with the reserved chocolate.
Microwave Gingerbread
Makes one 20 cm/8 in cake
50 g/2 oz/¼ cup butter or margarine
75 g/3 oz/¼ cup black treacle (molasses)
15 ml/1 tbsp caster (superfine) sugar
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp ground ginger
2.5 ml/½ tsp ground mixed (apple-pie) spice
2.5 ml/½ tsp bicarbonate of soda (baking soda)
1 egg, beaten
Place the butter or margarine in a bowl and microwave on High for 30 seconds. Stir in the treacle and sugar and microwave on High for 1 minute. Stir in the flour, spices and bicarbonate of soda. Beat in the egg. Spoon the mixture into a greased 1.5 litre/2½ pint/6 cup dish and microwave on High for 4 minutes. Cool in the dish for 5 minutes, then turn out on to a wire rack to finish cooling.
Microwave Ginger Bars
Makes 12
For the cake:
150 g/5 oz/2/3 cup butter or margarine, softened
50 g/2 oz/¼ cup caster (superfine) sugar
100 g/4 oz/1 cup plain (all-purpose) flour
2.5 ml/½ tsp baking powder
5 ml/1 tsp ground ginger
For the topping:
15 g/½ oz/1 tbsp butter or margarine
15 ml/1 tbsp golden (light corn) syrup
A few drops of vanilla essence (extract)
5 ml/1 tsp ground ginger
50 g/2 oz/1/3 cup icing (confectioners’) sugar
To make the cake, cream together the butter or mar-garine and sugar until light and fluffy. Stir in the flour, baking powder and ginger and mix to a smooth dough. Press into a 20 cm/8 in square microwave dish and microwave on Medium for 6 minutes until just firm.
To make the topping, melt the butter or margarine and syrup. Stir in the vanilla essence, ginger and icing sugar and whisk until thick. Spread evenly over the warm cake. Leave to cool in the dish, then cut into bars or squares.
Microwave Golden Cake
Makes one 20 cm/8 in cake
For the cake:
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
A few drops of vanilla essence (extract)
225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
60 ml/4 tbsp milk
For the icing (frosting):
50 g/2 oz/¼ cup butter or margarine, softened
100 g/4 oz/2/3 cup icing (confectioner’s) sugar
A few drops of vanilla essence (extract) (optional)
To make the cake, cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder and salt. Stir in enough of the milk to give a soft, dropping consistency. Spoon into two greased and floured 20 cm/8 in microwave dishes and cook each cake separately on High for 6 minutes. Remove from the oven, cover with foil and leave to cool for 5 minutes, then turn out on to a wire rack to finish cooling.
To make the icing, beat the butter or margarine until soft, then beat in the icing sugar and vanilla essence, if liked. Sandwich the cakes together with half the icing, then spread the remainder over the top.
Microwave Honey and Hazelnut Cake
Makes one 18 cm/7 in cake
150 g/5 oz/2/3 cup butter or margarine, softened
100 g/4 oz/½ cup soft brown sugar
45 ml/3 tbsp clear honey
3 eggs, beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
100 g/4 oz/1 cup ground hazelnuts
45 ml/3 tbsp milk
Butter Icing
Cream together the butter or margarine, sugar and honey until light and fluffy. Gradually beat in the eggs, then fold in the flour and hazelnuts and enough of the milk to give a soft consistency. Spoon into an 18 cm/7 in microwave dish and cook on Medium for 7 minutes. Leave to cool in the dish for 5 minutes, then turn out on to a wire rack to finish cooling. Cut the cake in half horizontally, then sandwich together with butter icing (frosting).
Microwave Chewy Muesli Bars
Makes about 10
100 g/4 oz/½ cup butter or margarine
175 g/6 oz/½ cup clear honey
50 g/2 oz/1/3 cup ready-to-eat dried apricots, chopped
50 g/2 oz/1/3 cup stoned (pitted) dates, chopped
75 g/3 oz/¾ cup chopped mixed nuts
100 g/4 oz/1 cup rolled oats
100 g/4 oz/½ cup soft brown sugar
1 egg, beaten
25 g/1 oz/2 tbsp self-raising (self-rising) flour
Place the butter or margarine and honey in a bowl and cook on High for 2 minutes. Mix in all the remaining ingredients. Spoon into a 20 cm/8 in microwave baking tray and microwave on High for 8 minutes. Leave to cool slightly, then cut into squares or slices.
Microwave Nut Cake
Makes one 20 cm/8 in cake
150 g/5 oz/1¼ cups plain (all-purpose) flour
A pinch of salt
5 ml/1 tsp ground cinnamon
75 g/3 oz/1/3 cup soft brown sugar
75 g/3 oz/1/3 cup caster (superfine) sugar
75 ml/5 tbsp oil
25 g/1 oz/¼ cup walnuts, chopped
5 ml/1 tsp baking powder
2.5 ml/½ tsp bicarbonate of soda (baking soda)
1 egg
150 ml/¼ pt/2/3 cup soured milk
Mix together the flour, salt and half the cinnamon. Stir in the sugars, then beat in the oil until well mixed. Remove 90 ml/6 tbsp of the mixture and stir it into the nuts and remaining cinnamon. Add the baking powder, bicarbonate of soda, egg and milk to the bulk of the mixture and beat until smooth. Spoon the main mixture into a greased and floured 20 cm/8 in microwave dish and sprinkle the nut mixture over the top. Microwave on High for 8 minutes. Leave to cool in the dish for 10 minutes and serve warm.
Microwave Orange Juice Cake
Makes one 20 cm/8 in cake
250 g/9 oz/2¼ cups plain (all-purpose) flour
225 g/8 oz/1 cup granulated sugar
15 ml/1 tbsp baking powder
2.5 ml/½ tsp salt
60 ml/4 tbsp oil
250 ml/8 fl oz/2 cups orange juice
2 eggs, separated
100 g/4 oz/½ cup caster (superfine) sugar
Orange Butter Icing
Orange Glacé Icing
Mix together the flour, granulated sugar, baking powder, salt, oil and half the orange juice and beat until well blended. Beat in the egg yolks and remaining orange juice until light and soft. Whisk the egg whites until stiff, then add half the caster sugar and beat until thick and glossy. Fold in the remaining sugar, then fold the egg whites into the cake mixture. Spoon into two greased and floured 20 cm/8 in microwave dishes and microwave each one separately on High for 6–8 minutes. Remove from the oven, cover with foil and leave to cool for 5 minutes, then turn out on to a wire rack to finish cooling. Sandwich the cakes together with orange butter icing (frosting) and spread the orange glacé icing over the top.
Microwave Pavlova
Makes one 23 cm/9 in cake
4 egg whites
225 g/8 oz/1 cup caster (superfine) sugar
2.5 ml/½ tsp vanilla essence (extract)
A few drops of wine vinegar
150 ml/¼ pt/2/3 cup whipping cream
1 kiwi fruit, sliced
100 g/4 oz strawberries, sliced
Beat the egg whites until they form soft peaks. Sprinkle in half the sugar and beat well. Gradually add the rest of the sugar, the vanilla essence and vinegar and beat until dissolved. Spoon the mixture into to a 23 cm/9 in circle on a piece of baking parchment. Microwave on High for 2 minutes. Leave to stand in the microwave with the door open for 10 minutes. Remove from the oven, tear off the backing paper and leave to cool. Whip the cream until stiff and spread over the top of the meringue. Arrange the fruit attractively on top.
Microwave Shortcake
Makes one 20 cm/8 in cake
225 g/8 oz/2 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
50 g/2 oz/¼ cup caster (superfine) sugar
100 g/4 oz/½ cup butter or margarine
75 ml/5 tbsp single (light) cream
1 egg
Mix together the flour, baking powder and sugar, then rub in the butter or margarine until the mixture resembles breadcrumbs. Mix together the cream and egg, then work into the flour mixture until you have a soft dough. Press into a greased 20 cm/8 in microwave dish and microwave on High for 6 minutes. Leave to stand for 4 minutes, then turn out and finish cooling on a wire rack.
Microwave Strawberry Shortcake
Makes one 20 cm/8 in cake
900 g/2 lb strawberries, thickly sliced
225 g/8 oz/1 cup caster (superfine) sugar
225 g/8 oz/2 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
175 g/6 oz/¾ cup butter or margarine
75 ml/5 tbsp single (light) cream
1 egg
150 ml/¼ pt/2/3 cup double (heavy) cream, whipped
Mix the strawberries with 175 g/ 6 oz/¾ cup of the sugar, then chill for at least 1 hour.
Mix together the flour, baking powder and remaining sugar, then rub in 100 g/ 4 oz/½ cup of the butter or margarine until the mixture resembles breadcrumbs. Mix together the single cream and egg, then work into the flour mixture until you have a soft dough. Press into a greased 20 cm/8 in microwave dish and microwave on High for 6 minutes. Leave to stand for 4 minutes, then turn out and split through the centre while still warm. Leave to cool.
Spread both cut surfaces with the remaining butter or margarine. Spread one-third of the whipped cream over the base, then cover with three-quarters of the strawberries. Top with a further one-third of the cream, then place the second shortcake on top. Top with the remaining cream and strawberries.
Microwave Sponge Cake
Makes one 18 cm/7 in cake
150 g/5 oz/1¼ cups self-raising (self-rising) flour
100 g/4 oz/½ cup butter or margarine
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs
30 ml/2 tbsp milk
Beat together all the ingredients until smooth. Spoon into a base-lined 18 cm/7 in microwave dish and microwave on Medium for 6 minutes. Leave to cool in the dish for 5 minutes, then turn out on to a wire rack to finish cooling.
Microwave Sultana Bars
Makes 12
175 g/6 oz/¾ cup butter or margarine
100 g/4 oz/½ cup caster (superfine) sugar
15 ml/1 tbsp golden (light corn) syrup
75 g/3 oz/½ cup sultanas (golden raisins)
5 ml/1 tsp grated lemon rind
225 g/8 oz/2 cups self-raising (self-rising) flour
For the icing (frosting):
175 g/6 oz/1 cup icing (confectioners’) sugar
30 ml/2 tbsp lemon juice
Microwave the butter or margarine, caster sugar and syrup on Medium for 2 minutes. Stir in the sultanas and lemon rind. Fold in the flour. Spoon into a greased and lined 20 cm/8 in square microwave dish and microwave on Medium for 8 minutes until just firm. Leave to cool slightly.
Place the icing sugar in a bowl and make a well in the centre. Gradually mix in the lemon juice to make a smooth icing. Spread over the cake while still just warm, then leave to cool completely.
Microwave Chocolate Biscuits
Makes 24
225 g/8 oz/1 cup butter or margarine, softened
100 g/4 oz/½ cup dark brown sugar
5 ml/1 tsp vanilla essence (extract)
225 g/8 oz/2 cups self-raising (self-rising) flour
50 g/2 oz/½ cup drinking chocolate powder
Cream together the butter, sugar and vanilla essence until light and fluffy. Gradually mix in the flour and chocolate and mix to a smooth dough. Shape into walnut-sized balls, arrange six at a time on a greased microwave baking (cookie) sheet and flatten slightly with a fork. Microwave each batch on High for 2 minutes, until all the biscuits (cookies) are cooked. Leave to cool on a wire rack.
Microwave Coconut Cookies
Makes 24
50 g/2 oz/¼ cup butter or margarine, softened
75 g/3 oz/1/3 cup caster (superfine) sugar
1 egg, lightly beaten
2.5 ml/½ tsp vanilla essence (extract)
75 g/3 oz/¾ cup plain (all-purpose) flour
25 g/1 oz/¼ cup desiccated (shredded) coconut
A pinch of salt
30 ml/2 tbsp strawberry jam (conserve)
Beat together the butter or margarine and sugar until light and fluffy. Stir in the egg and vanilla essence alternately with the flour, coconut and salt and mix to a smooth dough. Shape into walnut-sized balls and arrange six at a time on a greased microwave baking (cookie) sheet, then press lightly with a fork to flatten slightly. Microwave on High for 3 minutes until just firm. Transfer to a wire rack and place a spoonful of jam on the centre of each cookie. Repeat with the remaining cookies.
Microwave Florentines
Makes 12
50 g/2 oz/¼ cup butter or margarine
50 g/2 oz/¼ cup demerara sugar
15 ml/1 tbsp golden (light corn) syrup
50 g/2 oz/¼ cup glacé (candied) cherries
75 g/3 oz/¾ cup walnuts, chopped
25 g/1 oz/3 tbsp sultanas (golden raisins)
25 g/1 oz/¼ cup flaked (slivered) almonds
30 ml/2 tbsp chopped mixed (candied) peel
25 g/1 oz/¼ cup plain (all-purpose) flour
100 g/4 oz/1 cup plain (semi-sweet) chocolate, broken up (optional)
Microwave the butter or margarine, sugar and syrup on High for 1 minute until melted. Stir in the cherries, walnuts, sultanas and almonds, then mix in the mixed peel and flour. Place teaspoonfuls of the mixture, well apart, on greaseproof (waxed) paper and cook four at a time on High for 1½ minutes each batch. Neaten the edges with a knife, leave to cool on the paper for 3 minutes, then transfer to a wire rack to finish cooling. Repeat with the remaining biscuits. If liked, melt the chocolate in a bowl for 30 seconds and spread over one side of the florentines, then leave to set.
Microwave Hazelnut and Cherry Biscuits
Makes 24
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
1 egg, beaten
175 g/6 oz/1½ cups plain (all-purpose) flour
50 g/2 oz/½ cup ground hazelnuts
100 g/4 oz/½ cup glacé (candied) cherries
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, then fold in the flour, hazelnuts and cherries. Place spoonfuls well spaced out on microwave baking (cookie) sheets and microwave eight biscuits (cookies) at a time on High for about 2 minutes until just firm.
Microwave Sultana Biscuits
Makes 24
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp ground mixed (apple-pie) spice
175 g/6 oz/¾ cup butter or margarine, softened
100 g/4 oz/2/3 cup sultanas (golden raisins)
175 g/6 oz/¾ cup demerara sugar
Mix together the flour and mixed spice, then blend in the butter or margarine, sultanas and 100 g/4 oz/½ cup of the sugar to make a soft dough. Roll into two sausage shapes about 18 cm/7 in long and roll in the remaining sugar. Cut into slices and arrange six at a time on a greased microwave baking (cookie) sheet and microwave on High for 2 minutes. Leave to cool on a wire rack and repeat with the remaining biscuits (cookies).
Microwave Banana Bread
Makes one 450 g/1 lb loaf
75 g/3 oz/1/3 cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
2 eggs, lightly beaten
200 g/7 oz/1¾ cups plain (all-purpose) flour
10 ml/2 tsp baking powder
2.5 ml/½ tsp bicarbonate of soda (baking soda)
A pinch of salt
2 ripe bananas
15 ml/1 tbsp lemon juice
60 ml/4 tbsp milk
50 g/2 oz/½ cup walnuts, chopped
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder, bicarbonate of soda and salt. Mash the bananas with the lemon juice, then fold into the mixture with the milk and walnuts. Spoon into a greased and floured 450 g/1 lb microwave loaf tin (pan) and microwave on High for 12 minutes. Remove from the oven, cover with foil and leave to cool for 10 minutes, then turn out on to a wire rack to finish cooling.
Microwave Cheese Bread
Makes one 450 g/1 lb loaf
50 g/2 oz/¼ cup butter or margarine
250 ml/8 fl oz/1 cup milk
2 eggs, lightly beaten
225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
10 ml/2 tsp mustard powder
2.5 ml/½ tsp salt
175 g/6 oz/1½ cups Cheddar cheese, grated
Melt the butter or margarine in a small bowl on High for 1 minute. Stir in the milk and eggs. Mix together the flour, baking powder, mustard, salt and 100 g/4 oz/1 cup of the cheese. Stir in the milk mixture until well blended. Spoon into a microwave loaf tin (pan) and microwave on High for 9 minutes. Sprinkle with the remaining cheese, cover with foil and leave to stand for 20 minutes.
Microwave Walnut Loaf
Makes one 450 g/1 lb loaf
225 g/8 oz/2 cups plain (all-purpose) flour
300 g/10 oz/1¼ cups caster (superfine) sugar
5 ml/1 tsp baking powder
A pinch of salt
100 g/4 oz/½ cup butter or margarine, softened
150 ml/¼ pt/2/3 cup milk
2.5 ml/½ tsp vanilla essence (extract)
4 egg whites
50 g/2 oz/½ cup walnuts, chopped
Mix together the flour, sugar, baking powder and salt. Beat in the butter or margarine, then the milk and vanilla essence. Beat in the egg whites until creamy, then fold in the nuts. Spoon into a greased and floured 450 g/1 lb microwave loaf tin (pan) and microwave on High for 12 minutes. Remove from the oven, cover with foil and leave to cool for 10 minutes, then turn out on to a wire rack to finish cooling.