A Mug Cake Aimed at Breakfast
This sweet, special breakfast is from Mug Cakes, a whole book dedicated to these very easy and quick to make desserts. Also check out the Chocolate & Peanut Butter Mug Cake by author Mima Sinclair. Note her Tips about using frozen fruit to make this even easier – perfect for cold mornings.
Excerpted with permission from Mug Cakesby Mima Sinclair. Published my Kyle Books, 2014. Photos by Tara Fisher.
Earn yourself a few brownie points by treating your other half to breakfast in bed with this nut and fruit sensation.
- 2 tablespoons butter
- 1 medium egg
- 1 tablespoon runny honey
- 3 tablespoons golden caster sugar
- 3 tablespoons ground almonds
- ½ teaspoon ground cinnamon
- 3 tablespoons self-raising flour
- pinch of salt
- 3 tablespoons mixed berries (eg. blueberries, raspberries &
- 2 teaspoons cold butter, finely chopped
- ½ tablespoon self-raising flour
- ½ tablespoon golden caster sugar
- 1 teaspoon rolled oats
- pinch of ground cinnamon
- ½ tablespoon almonds, roughly chopped
- Place the butter in a 350ml mug and microwave for 10–20 seconds until melted.
- Add the egg, honey and sugar to the mug and beat with a fork until combined.
- Add the ground almonds, cinnamon, flour and salt and beat again until smooth. Fold through half the berries and then top with the remainder.
- To make the streusel, place all the ingredients in a small bowl and rub together with the tips of your fingers to bring together a bit like breadcrumbs.
- Spoon the streusel topping over the cake and cook in the microwave for 2 minutes 50 seconds @ 600W, 2 minutes 30 seconds @ 800W or 2 minutes 10 seconds @ 1000W.
- Leave to cool slightly, then serve.
- This is just as delicious without the streusel topping, so leave it out if you are running late! Or substitute frozen mixed berries. Just defrost slightly before using.