English treacle cake

Ingredients for 2 servings:

• 100 g butter
• 100 g sugar
• 2 eggs
• 100 g flour
• Lemon peel or lemon flavor
• e.g. syrup, lighter (e.g. golden syrup) or caramel syrup
• some baking powder

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Microwave sponge cake – a practical version of my favorite dessert

Cream the butter, sugar, and eggs until fluffy, then add the lemon zest. Mix the baking powder and flour and fold in. Fill a microwave-safe dish (I use a heatproof glass measuring jug with a capacity of about 500 ml for this recipe) with the syrup. The bottom should be covered, so don’t skimp. Pour the batter onto the syrup and cover tightly with plastic wrap. Microwave on full power (I use around 700 watts) for about 3 minutes. Caution! The cake will be very hot! When the cake is cooked (you can see this very clearly in the glass dish), turn it out onto a plate. This way the batter absorbs the remaining syrup. Serve warm. Custard traditionally goes well with this.