Mug Cake
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Ingredients
1 medium egg
50g caster sugar
3 tbsp sunflower oil
1/4 tsp almond extract
75g ground almonds
2 tbsp jam of your choice
Method
In a large bowl combine the egg, caster sugar, oil, almond extract and ground almonds with a fork. Just mix until you have a stiff batter and you don’t have an oil slick on top!
Spoon the jam into the bottom of the mug. Carefully spoon the cake batter on top.
Microwave on high for 1 minute 30 seconds. Allow to rest for 2 minutes, then microwave on high for a further 1 minute.
Please note I have a 900W microwave. If your microwave is lower wattage you will need to cook the cake for 30 seconds longer each time for 750-800W, then 1 minute longer for 600-700W.
If in doubt at all as to whether the cake is cooked, insert a cocktail stick into the centre of the jar. If it comes away clean the cake is cooked. If still in doubt, blast in the microwave for a further 30 seconds.
Leave the cake to stand for at least 10 minutes before eating as it will be piping hot.
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