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Christmas mug cake


Makes: 1 cake
Serves: 2-3
timePrep time: 20 mins
timeTotal time:
Christmas mug cake
Adapted from Mug Cakes by Mima Sinclair (Kyle Books, £8.99). Photography by Tara Fisher.

Christmas mug cake


Makes: 1 cake
Serves: 2-3
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
562Kcal
Fat
15gr
Saturates
4gr
Carbs
98gr
Sugars
94gr
Fibre
1.3gr
Protein
7gr
Salt
0.3gr

Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes
Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes

Ingredients

  • 1 tbsp soft butter, plus a little for greasing
  • 1 tbsp brandy
  • 6 tbsp mixed dried fruit
  • 1 medium egg
  • 3 tbsp dark soft brown sugar
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp self-raising flour
  • 1 tbsp glacé cherries, halved
  • 1 tbsp candied peel
  • 2 tbsp almonds, roughly chopped
To decorate
  • 1 tsp icing sugar
  • 75g ready-to-roll marzipan
  • 1 tbsp apricot jam
  • 75g ready-to-roll white icing
  • 3 tbsp royal icing sugar
  • ½ tsp white edible sprinkles
  • ¼ tsp edible gold stars

Step by step

  1. Grease a 350ml microwaveable mug with a little butter and set aside. Place the butter, brandy and dried fruit in a second mug and microwave for 10-20 seconds until melted. Add the egg, sugar, mixed spice, cinnamon and vanilla extract and beat with a fork until combined. Add the flour, glacé cherries, candied peel, almonds, and a pinch of salt and fold through.
  2. Transfer the cake mixture to the greased mug and cook in the microwave for 3 minutes 20 seconds at 600W, 3 minutes at 800W or 2 minutes 40 seconds at 1000W. Leave to cool until it comes away from the edges, then turn out onto a plate to cool completely.
  3. Dust a clean work surface with the icing sugar and roll out the marzipan to a size large enough to cover the entire cake. Warm the jam very briefly in the microwave, to make it easier to spread. Brush the cake with half the jam then lay over the marzipan, smoothing it down with your palm as you go, trimming any excess at the bottom with a sharp knife. Repeat the process with the ready-to-roll icing.
    Tip
    It's important to use a microwave-safe mug, otherwise the mug can crack.
  4. Mix the royal icing sugar with ½-1 tsp water to a thick but pourable consistency. Spoon over the centre of the iced cake and allow to dribble down the sides. While still wet, scatter over the sprinkles and gold stars.

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