Lotus Biscoff Mug Cake Recipe
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tbsp Biscoff Spread (smooth)
- 4 tbsp Plain Flour
- 3 tbsp Caster Sugar (or golden caster sugar)
- ΒΌ tsp Baking Powder
- 1 Egg
- 3 tbsp Milk (whole-milk)
- 3 tbsp Vegetable Oil
- 1 tbsp Biscoff Spread
- 1 Biscoff Biscuit (crushed into small crumbs)
Method
- Spoon the Biscoff spread into a coffee mug and soften in the microwave for 10 seconds.
- Place all of the other ingredients into the mug.
- Use a small whisk or fork to mix everything together. Wipe down the inside of the mug with a paper towel.
- Microwave for 60 seconds then for 30 second bursts at a time. My mug cake was ready after 2 minutes (900 watt on full power).
- If you would like to add the optional topping, spoon one tablespoon of Biscoff spread on top of the warm sponge and let it melt in, before sprinkling over the crushed biscoff crumbs.