Ingredients
2 tablespoons soft butter
2 teaspoons instant coffee granules mixed with 1 tablespoon hot water
1 medium egg
1 teaspoon vanilla extract
3 tablespoons golden caster sugar
4 tablespoons self-raising flour
pinch of salt
1 tablespoon walnuts, roughly chopped
To decorate (optional):
2 tablespoons double cream (you can also use mascarpone)
1/2 tablespoon caramel sauce
1 walnut half
Method
Place the butter in a 350ml mug and microwave for 10-20 seconds until melted.
Add the coffee, egg, vanilla and sugar to the mug and beat with a fork until thoroughly combined. Add the flour and salt and beat again until smooth, then fold through the walnut pieces. Cook in the microwave for 2 minutes @ 600W, 1 minute 45 seconds @ 800W or 1 minute 30 seconds @ 1000W. Leave to cool.
Meanwhile, if making the icing, whip the cream into soft peaks, fold through the caramel sauce and then spoon over the cooled sponge and top with the walnut half.
Adapted from
This recipe has been taken from Mug Cakes: 40 Speedy Cakes to Make in a Microwave by Mima Sinclair