Quick and easy Biscoff Mug Cake ready in 2 minutes.
Ingredients
- 40 grams plain flour or all purpose flour, sifted
- 30 grams (2 tablespoons) brown sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- 30 grams (2 tablespoons) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 45 ml (3 tablespoons) full fat or whole fat milk
- 1 egg yolk
- 30 grams (2 tablespoons) Biscoff cookie spread
Instructions
- In a small bowl, add flour, sugar, baking powder and salt. Give it a stir.
- Add butter, vanilla, milk and egg yolk. Stir until combined.
- Pour cake batter into a large mug, ensuring there’s enough room for the cake to rise. Add 1 tablespoon of Biscoff into the cake batter.
- Microwave for approximately 80 seconds (1,000 watt microwave). Leave to cool for one minute. Add an extra tablespoon of Biscoff on top. Serve immediately.
Notes
Measurements: For best results, I recommend using a baking scale. For this recipe, I have used UK/US standard tablespoon measurements (15 ml = 1 tablespoon).
Cooking time: Microwaves can vary, so use the cooking time as a guide only. This recipe was tested using a 1,000 watt microwave. You’ll know your cake is ready when it springs back lightly to the touch. If your cake is dry or rubbery, it may be over-cooked. Try cooking it for 10-15 seconds less next time.
Storage: This cake is best eaten right away – it won’t keep well.
Serving suggestion: Add a scoop of ice cream or a dollop of cream on top.