The Weekend ReTREAT: Matcha Mug Cake

7.9.10

The Weekend ReTREAT is back!! We’re beginning the home stretch of Mug Cakes as I reach the end of the recipe book I’ve adapted these from.  Granted, I’ve skipped some here or there if I couldn’t find an ingredient, or if it was too similar to one I’d already posted. But the truth is, Mug Cake time is almost done.  I haven’t quite decided what I’ll do to replace it, so if you have any suggestions please don’t hesitate to send them my way.

But these week I’ve made a Matcha Mug Cake. This one was changed a little from the recipe.  Recently, a friend had made a mug cake from the blog and she mentioned how it was a little dry.  I have noticed that some of the cakes can turn out drier than I’d prefer, many of them require a lot of flour, maybe too much. So for the last few cakes, I’ve decided to scale down the flour to allow it to be more moist.  For this mug cake, it worked nicely, and was soft and not too dense.  I’ve also upped the matcha powder a bit since the flavor didn’t come through as much I’d wanted in the one I made. And that green tea essence can be so nice in a dessert. I look forward to using the matcha powder I purchased for this mug cake in the near future.  I’m already rolling ideas around in my head, and that powder isn’t cheap so it certainly won’t go to waste!!!

This past week has been chalk full of all life things.  A few blog opportunities I’m sorting through, acting things, seeing a college classmate after too many years, it’s be a busy week but a great one. I’ve also managed to bake up a few things this past week I cannot wait to share! But I’m off to eat the cheddar biscuits I made for brunch.  Happy weekend!

Matcha Mug Cake

Ingredients

• 2 oz butter, melted
• 1 egg
• 4 Tbsp sugar
• 1/2 tsp vanilla extract
• 1 Tbsp light cream
• 3 1/2 tbsp flour
• 2 Tbsp almond flour
• 1/2 tsp matcha powder
• 1/2 tsp baking powder

Instructions

• In a microwave safe mug, beat together egg, sugar, and vanilla with a fork until combined
• Add in light cream, flour, and almond flour and beat again until combined and batter is beginning to form
• Add in matcha, baking powder and melted butter and beat together until uniform in green color and thoroughly combined
• Microwave for 1 minute 45 seconds
• Allow to cool slightly before enjoying
• Top with confectioners sugar or raspberries if desired

By Lene Knudsen
Adapted from Mug Cakes