3.25.16
Friday has come, and I have to say, I’m stoked to share this mug cake. One of the things I love about baking is when things surprise me, like when the texture or taste of something really blows me out of the water. This mug cake has easily jumped to one of the top three I’ve made. It’s not as dense as some of the previous cakes, and the flavor is so rich throughout the cake you don’t even need a topping!
But when I saw frangipane in the recipe title, I had to investigate because I really had no idea what that was. Frangipane is an almond based cream, usually involving butter, sugar, and eggs and used to fill pastries. Now this cake obviously isn’t a pastry cream, but it’s using the same basis to make a mug cake, along with a little Amaretto splashed it, so the nuttiness is wonderfully prominent. Some of these ingredients aren’t as common, but if you have them, or don’t mind picking them up, the reward is well worth it.
Frangipane is also not to be confused with marzipan, which has almond involved as well, but is more candy like and similar to fondant.
As soon as I was finished beating the batter I knew I was in for a treat. This batter isn’t as thick as previous cakes, and I figured that would lead to a lighter cake, and I was right!! So. Fluffy.
So enjoy the simplicity of this cake and while it’s not much to look at, the taste will make up for it! Happy weekend!
Frangipane Mug Cake
Ingredients
- 1 oz butter, melted
- 1 egg
- 4 Tbsp sugar
- 1/2 tsp vanilla extract
- 2 tsp light cream
- 1/2 tsp almond extract
- 6 Tbsp flour
- 1/2 tsp baking powder
- 2 Tbsp ground almonds (or almond flour)
- 1 Tbsp raisins
- 1 Tbsp Amaretto (or almond liqueur)
Instructions
- In a microwave safe mug, beat together egg, sugar, vanilla extract, and cream with a fork
- One by one add in almond extract, flour, baking powder, ground almonds, melted butter, Amaretto and raisins
- Bake in the microwave for 1 minute 50 seconds
- Allow to cool slightly before enjoying
P.S.
*I reduced the amount of raisins in this by half, I like raisins, but it sounded like too much for me, feel free to up the amount if you’re into that kind of thing
By Lene Knudsen
Adapted from Mug Cakes
