Remember the Brownie Mug Cake that I made a couple of weeks ago? It was a success with both kids and adults and due to popular demand I have made it good few times since. It is so easy to make that I never have any excuse not to make it, and it is so delicious…. So I decided to try another one from the book.
This particular mug cake can be used for both breakfast and dessert (one can argue that you could have the brownie for breakfast, but that is another day’s discussion. But you totally could). It is very light and delicious, and again very easy to make with very little washing up afterwards.
ALMOND & BERRY BREAKFAST MUG
2 tablespoons soft butter
1 medium egg
1 tablespoon runny honey
3 tablespoons golden caster sugar
3 tablespoons ground almonds
1/2 teaspoon ground cinnamon
3 tablespoon self-raising flour
pinch of salt
3 tablespoons mixed berries
Place the butter in a 350 ml 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 the remainder.
Place the cake in the microwave for 2 minutes 50 seconds @ 600W / 2 minutes 30 seconds @ 800W or 2 minutes 10 seconds @ 1000W.
Leave it to cool slightly and then serve.
I love the berries mixed in the cake, so sweet, so light, so yummy. Utterly satisfying…
So good, I can’t stop eating it.