4.8.16
Friday is upon us and I think I’ll make it a requirement that you HAVE to make this Mug Cake over the weekend. Some of the these cakes are good, some aren’t great, and so far there have been a select few that are outstanding. This is one of them. I was scraping the bottom of the cup at the end, and was pretty bummed it was all gone. Also, if you have a nut allergy, sorry friend, this is your worst nightmare, just move along, nothing to see here.
Otherwise, go out and buy the ingredients and make a few over the weekend, make them with friends, have a Mug Cake party, make it with your cat. And similar to the frangipane story, the dollop of apricot jam added in this made it so moist and less dense and I couldn’t help but eat the whole thing as quickly as possible. 
This is what Mug Cakes are all about, easy to make, flavorful, good to the last bite. Have a great weekend! I know I’ll be thinking about Mexico, it’s only days away……..
Nutty Mug Cake
Ingredients
- 1 oz butter, melted
- 1 egg
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1 tbsp light cream
- 1 tbsp apricot jam
- 5 tbsp flour
- 1/2 tsp baking powder
- 1 tbsp hazelnuts, roughly chopped
- 1 tbsp almond, roughly chopped, or sliced
- 1 1/2 tbsp pistachios + 1 tbsp pistachios, divided, roughly chopped
- About 2 tsp apricot jam
Instructions
- In a microwave safe mug, beat together egg, sugar, vanilla extract and cream with a fork until smooth
- Add in jam, flour, baking powder, melted butter, and nuts one by one beating in each fully before adding the next
- Bake in the microwave for 1 minute 40 seconds
- Allow to cool slightly before taking your jam and covering the edge of half the cake
- Sprinkle chopped pistachio’s onto jam and enjoy!
By Lene Knudsen
Adapted from Mug Cakes
