Topped with a sweet crunchy streusel, this berry and almond mug cake is ready in a flash.
- 2 tablespoons butter
- 1 medium egg
- 1 tablespoon runny honey
- 3 tablespoons golden caster sugar (substitution: superfine sugar)
- 3 tablespoons ground almonds
- 1/2 teaspoon ground cinnamon
- 3 tablespoons self-rising flour
- Pinch of salt
- 3 tablespoons mixed berries (try blueberries, raspberries and blackberries)
- 2 teaspoons cold butter, finely chopped
- 1/2 tablespoon self-rising flour
- 1/2 tablespoon golden caster sugar (substitution: superfine sugar)
- 1 teaspoon rolled oats
- Pinch of ground cinnamon
- 1/2 tablespoon almonds, roughly chopped
Place the butter in a 12-ounce 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 in 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. Microwave cooking times differ according to the wattage of your oven. If you have a 600 watt microwave, cook for 2 minutes 50 second; allow 2 minutes 30 seconds for an 800 watt oven, and or 2 minutes 10 seconds for a 1,000 watt oven. Leave to cool slightly, then serve.
Tip: 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.
Recipes adapted with permission from Mug Cakes by Mima Sinclair © 2014 Kyle Books, and the photographs © Tara Fisher. No images may be used, in print or electronically, without written consent from the publisher.