Nutty mug cake

cake in a mug nutty mug cake

Having found himself the biggest mug in the house (who wrote that?), Fidget is ready to rock and roll… 

Nutty mug cake

cake in a mug nutty mug cake

That’s because this recipe is not just any old recipe, it’s a ‘cake in a mug’ recipe. The inspiration comes from Mug Cakes (you guessed it!), by Lene Knudsen – a little collection of cute cake recipes that you can make in literally minutes using the microwave: a very practical solo one-pot. We’ve chosen the ‘nutty mug cake’ because it looked particularly yummy, but we were spoilt for choice really: chocolate, caramel, coffee, raspberry, green tea, more chocolate… the common denominator being the small amount of ingredients needed for a regular mug-sized cake.

The guidelines are for use with an 800W microwave and microwave-safe mug (nothing delicate or metallic, needless to say).

So let’s get started. You will need: 30g butter, 1 egg, 2 tbsp caster sugar, a few drops of vanilla essence, 1 tbsp single cream, 1 tbsp jam (apricot in the original recipe, we used raspberry), 5 tbsp plain flour, ½ tsp baking powder, 1 tbsp hazelnuts, 1 tbsp almonds, 2 tbsp pistachios.

Start by whizzing all the nuts together (setting aside 1 tbsp of the mixture for decoration). In a separate bowl melt the butter for 20 seconds. Then, in the mug, beat the ingredients one by one: egg, sugar, vanilla, cream, jam, flour, baking powder. Add the melted butter and chopped nuts (minus those set aside for decoration).

Microwave for 1 minute 40 seconds. Sprinkle with the remaining nuts and…tuck in!

To be fair, we found it makes for quite a substantial serving – not that this would challenge the likes of Fidget in the least. And because microwaved cakes dry out quickly and don’t keep, they do need to disappear pronto. Again, not a problem you say. Well then, bring on the next one: how about ‘melt-in-the-middle chocolate mug cake’? Yesss!!!