Muscovado Mug Cake

Name: Muscovado Mug Cake
Total time: 300 s
Yield: 1 Serving *I used 380ml mug
Cuisine: British
Ingredients: 1 tablespoon Oil OR Butter *I used Sunflower Oil; 2 tablespoons Muscovado *OR Dark Brown Sugar; 1 pinch Salt; 1 Egg *OR 2 tablespoons Milk; *Note: Mug Cake made with Egg has superior texture, but Milk can be used. See the photo below; 4 tablespoons (1/4 cup) Self-Raising Flour; Chopped Walnuts & Dates can be a good addition

Hiroko Liston @hirokoliston

Melbourne, Australia

In Japan, a very dark, almost blackish coloured, Sugar called ‘Kurozatō’ OR ‘Kokutō’ is often used for traditional sweet snacks and cakes. I love its flavour. Muscovado is the closest alternative that I can find where I live, and I always stock it. When I want to eat Muscovado flavoured cake, I often make this instant Mug Cake. It takes only a few minutes to make.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

1 Serving *I used 380ml mug

1 tablespoonOil OR Butter *I used Sunflower Oil
2 tablespoonsMuscovado *OR Dark Brown Sugar
1 pinchSalt
1Egg *OR 2 tablespoons Milk
*Note: Mug Cake made with Egg has superior texture, but Milk can be used. See the photo below
4 tablespoons (1/4 cup)Self-Raising Flour
Chopped Walnuts & Dates can be a good addition

Saved

Steps

5 minutes

1

Place Oil (OR Butter), Muscovado and Salt in a mug, heat in the microwave for 15 seconds OR until warm, then mix well. *Note: If you use Butter, heat until Butter melts.
2

Add Egg (OR Milk) and mix well. Add Self-Raising Flour and mix until smooth.
3

Add some chopped Walnuts and Dates if you want to do so, and microwave for 1 to 1 & 1/2 minutes OR until cooked. *Note: Try not to over-cook it as the cake turns very dry. I used 1000W microwave and 1 & 1/2 minutes was a little too long.
4

*Note: The photo below is the same Mug Cake that was made with 2 tablespoons Milk instead of Egg. The volume of the cake is different and the texture was inferior. I added some chopped Roasted Walnuts.