Tag: cake

Syrup mug cake recipe

I only discovered these things a while ago and they’re great!

With the use of a microwave these mug cakes take a grand total of about 4-5 minutes to make.

To the recipe!

Ingredients

  • 1 egg
  • 50g butter
  • 30g caster sugar
  • 50g self raising flour
  • 4-8 tbsp golden syrup

Equipment

  • A mug
  • Small mixing bowl
  • Scales
  • Wooden spoon
  • Microwave

Prep and cooking (5 minutes)

  1. Weigh the butter and sugar in a mixing bowl and beat with a wooden spoon until pale and creamy.
  2. Add the egg and beat well until combined with the butter and sugar.
  3. Sift the flour (if you have a sieve) and mix well until you have a nice cake batter, add 2-4tbsp of golden syrup and mix well. If it’s really (too) thick add a little milk.
  4. Rub a little butter or oil around the inside of the mug the put another 2-4 tbsp of golden syrup in the bottom of the mug.
  5. Fill the mug with the cake batter, it should be somewhere around 1/3 full.
  6. This part depends on your microwave because let’s face it, they’re all different. I find it usually takes about a minute and a half on full power (850w) but you’ll have to experiment.
  7. When it’s done go round the edges with a knife or pallet knife and turn it out onto a plate.
  8. Enjoy!

Costing

61p per cake

As you can see the most costly part is the butter, if you substitute this for a plant/oil based spread it can cut the cost to as little as 41p per cake.

Nutrition

Nutritional values per cake, as you can see it packs quite a calorific punch🤛.

Here the nutrition info per cake if you’re using a plant/oil spread instead of butter, not much budge though it’s about 20kcal less than butter, the biggest difference is the amount of fat but that only just over a gram.

More recipes soon!

Mascarpone lemon cheesecake

This cheesecake uses mascarpone instead of regular cream cheese, which gives it a much creamier texture.

I like to do it with lemon because regular cream cheese has a slight sharpness/tang to it whereas marscarpone is a lot more mild.

Here’s the recipe!

Ingredients (makes 1 cheesecake)

For the base

  • 1 pack of digestive biscuits
  • 100-200g butter
  • 1-2tbsp brown sugar (preferably light)

For the filling

  • 200-300g marscarpone
  • 200-300g double cream
  • 50g caster sugar
  • 100-200g icing sugar
  • 2-3 lemons

Equipment

  • Food processor, or ziplock bag and a rolling pin
  • Zester or fine grater
  • Knife, or lemon juicer
  • Mixing bowl
  • Whisk, an electric one helps
  • Microwave or saucepan
  • Tart/cake dish
  • Wooden spoon
  • Spatula
  • Pallet knife

Prep and cooking (45+minutes)

  1. First make the base by smashing the biscuits, this is where a food processor helps, if you don’t have one just put the biscuits in a ziplock bag, wrap it in a tea towel and smash it with a rolling pin until it’s fine with little or no lumps.
  2. Melt the butter in the microwave/saucepan and mix with the biscuit until it holds its shape, using more butter will help it hold better but too much will make the base go soggy so don’t over do it.
  3. Grease the tart dish with butter and place the crumb in, fill the base and push down with a wooden spoon/hands.
  4. Put in the fridge for 10-20 minutes to chill.
  5. Whilst it’s chilling make the filling by beating the mascarpone with the icing sugar until smooth. Zest the lemons and mix well into the cheese. Juice the lemons and add a little at a time, mixing well in between adding more juice, until you have the desired flavour.
  6. Whisk the cream with the caster sugar to soft peaks and fold it into the cheese with a spatula.
  7. Spoon the mixture on to the biscuit base and smooth over with a pallet knife.
  8. Chill for at least 30 minutes, preferably a few hours.
  9. Either cut into portions, or just eat it like a huge biscuit.

More recipes soon!