Hi and welcome to Little Miss Holly. Today I have a delicious recipe for you which is simple and is actually cooked in the microwave so it’s great for if you want to only make a single serve of yummyness. There is so many different recipes out there now for mug cakes but this one is one of my favourites. It’s a breakfast almond and berry cake with a yummy crumble in top. Enjoy 🙂
Here’s the recipe for an almond and berry breakfast mug cake:
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 tablespoons self-raising flour
Pinch of salt
3 tablespoons mixed berries
2 teaspoons cold butter, finely chopped
1/2 tablespoon self-raising flour
1/2 tablespoon golden caster sugar
1 teaspoon rolled oats
Pinch of ground cinnamon
1/2 tablespoon almonds, roughly chopped
Place butter in a 350ml mug and microwave for 10-20 seconds until melted.
All 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 your fingertips 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 @ 800 W or 2 minutes 10 seconds @ 1000W. Leave to cool slightly then serve.
I like to serve with fresh fruit on the top.
This recipe is from ‘Mug Cakes’ by Mima Sinclair. It’s a great book with over 40 cakes in it which you can make in the microwave!
I hope you enjoyed this post, if you have any questions or requests feel free to leave a comment.
“The best things in life are sweet”
Posted 1 August 2016