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Energy cost: 2p*, Serves: 2, Prep: 5 mins, Cook: 2 mins per cake

Baking cakes in the oven or steaming puddings on the hob both require lots of energy, but with a cooking time of less than two minutes, this mojito microwave cake really is a ‘green’ indulgence.


What you'll need:

For the cake

  • 60g self-raising flour
  • 80g caster sugar
  • 30g ground almonds
  • 70ml veg or sunflower oil
  • 1 egg
  • Zest of 1 lime
  • Juice of 2 limes (keeping 2tbsp to one side)
  • 2 tbsp rum

For the lime drizzle topping

  • 30g Demerara sugar
  • 2 tbsp fresh lime juice
  • Zest of 1 lime

For the mint cream to serve

  • 75ml double cream
  • 10g caster sugar
  • 3 tsp finely chopped mint
  • 2 tsp rum (optional)
  • Sprigs of fresh mint to serve


  1. Combine the self-raising flour, caster sugar and ground almonds in a bowl. Then add the rum with the lime juice and zest.
  2. Beat in the oil and the egg until you have a smooth batter.
  3. Divide the mixture into two portions (approx. 160g) and pour into deep mugs, or wide coffee cups.
  4. Cook each cake separately in an 800Watt microwave, on high power, for 2 mins. Adjust the time according to the power of your microwave.
  5. Meanwhile, mix the Demerara sugar with the remaining lime juice and zest to make a drizzle topping.
  6. As soon as each cake is cooked, spike it a few times with a skewer and evenly pour over half the lime drizzle.
  7. Allow to cool for a few minutes.
  8. Combine the double cream, caster sugar and chopped mint with the optional rum for an extra kick. Whisk until just going stiff.
  9. Serve the cakes with a dollop of mint cream and a sprig of fresh mint.
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