Seeing as you guys really loved the whole making a cake in a mug with a microwave and minimal ingredients a few weeks back, we went on the hunt to find you some more recipes and found them in the form of another microwave/mug cookbook that’s arrived on the scene. Mug Cakes, by Lene Knudsen, is full of a whole bunch of different microwavable cakes that range from banana with chocolate chips to apple crumble to blueberry ricotta. Being a nice lady, Lene kindly let us have a couple of recipes that we could give to you.
Blueberry Ricotta Mug Cake
1 slice of butter 1 cm (½ in) thick (30g/1oz)
2 tablespoons caster (superfine) sugar
1 teaspoon vanilla sugar
1½ tablespoon ricotta
2 or 3 pinches of lemon zest
5 tablespoons plain (all-purpose) flour
½ teaspoon baking powder
2 tablespoons fresh blueberries
(or 1 tablespoon frozen blueberries)
Melt the butter in a bowl in the microwave for 20 seconds (800 watts).
In a mug: beat in one by one the egg, sugar, vanilla sugar, ricotta, lemon zest, flour, baking powder and melted butter.
Stir in the blueberries.
Cook in the microwave for 1 minute 40 seconds (800 watts).
Apple Crumble Mug Cake
1 slice of slightly salted butter ½ cm (¼ in) thick (15g / ½oz)
1 tablespoon fine oat flakes
4 tablespoons plain (all-purpose) flour
2 tablespoons cane sugar
2 chopped blanched almonds
½ apple peeled and diced
1 teaspoon lemon juice
1 teaspoon vanilla sugar or maple syrup
1 pinch of ground cinnamon
1 tablespoon water
To make the crumble, mix the chilled butter, fine oat flakes, flour, cane sugar and almonds.
In a mug: mix the apple, lemon juice, vanilla sugar or maple syrup, cinnamon and water.
Cook in the microwave for 3 minutes (800 watts).
Add the crumble to the top of the mixture. Cook in the microwave for 2 minutes 30 seconds (800 watts).
Mug Cakes is out now on Hardie Grant.
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Picture: Richard Boutin
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This article originally appeared on The Debrief.