Lemon and Pine Nut Cake

A quick microwave sponge cake topped with honey, toasted pine nuts, whipped cream, and elegant spun sugar decorations.

Baking Vegetarian Quick Dessert Microwave

Estimated Nutrition

Calories

763.6

kcal / serving

3054.4 kcal total

Carbs

67.9g

per serving

271.6 g total

Fat

52g

per serving

208.1 g total

Protein

6.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Sugar

For the sponge

110

Self-Rising Flour

0.5

tsp

Vanilla Essence

tbsp

Icing Sugar

To dust

Caster Sugar

For the spun sugar

Dairy

110

Butter

Plus extra for greasing

piece

Egg

Free-range

Milk

A splash

284

Double Cream

Whipped

Fruits

Lemon Juice

A squeeze

piece

Lemon

Finely sliced

NutsSeeds

tbsp

Pine Nut

Toasted

sprig

Mint

To garnish

Other

tbsp

Honey

To drizzle

tbsp

Honey

For the cream

Method

Drizzle the caramel with an oiled spoon onto parchment paper and allow to set.

Decorate the cake with the set spun sugar.

Grease a pie dish, line with lemon slices, drizzle with honey, sprinkle pine nuts, and add the sponge mixture.

Cover the dish with cling film and microwave on high power for four minutes.

Turn the cake onto a plate, dust with icing sugar, and garnish with mint.

Fold honey into the whipped cream and spread over the cake using a palette knife.

Blend the sugar, butter, flour, eggs, lemon juice, milk, and vanilla in a food processor until smooth.

Melt caster sugar in a pan until it reaches a dark caramel color.