Bakewell Mug Cake

This bakewell mug cake takes 5 minutes to make, and it is the perfect treat for when you feel like something sweet, and don’t feel like baking something that takes ages in the oven.

Bakewell Mug Cake
Bakewell Mug Cake
Head straight on to the Recipe For ♥ Bakewell Mug Cake ♥
Bakewell puddings and tarts

I can clearly remember the first time I had a slice of a bakewell tart. It was at my cousin Anne’s house in Abingdon, and her mother had brought one along for our first cup of coffee together as a family. The tart was created as a variation of the bakewell pudding in the 20th century and is associated with the eponymous town in Derbyshire. The pudding is a dessert that has a flaky pastry base with a layer of sieved jam on top. This is then covered with a filling made of eggs and almond paste. On the other hand, the bakewell tart uses a shortcrust pastry which is topped with jam, frangipane and flaked almonds.

Which jam to use?

Traditionally, one would use raspberry jam to make a bakewell tart. For most people, sieving the jam first (or when making it), will be better on the palate. To me, it doesn’t really matter. When I made this bakewell mug cake the first time, I used raspberry jam. However, the second time I made it I used my sour cherry jam. Both were equally as good so don’t stick to the original if you don’t have raspberry jam in your fridge. There were two reasons I made this twice. The first was that I wanted to try a different method to the one Kate used. And the second was to see what the sour cherry jam did to the flavour. And personally, I much preferred it.

Take a look at this inspiring recipe for ♥ Bakewell Mug Cake ♥ from Lavender and Lime #LavenderAndLime Share on X

Bakewell Mug Cake


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5 from 1 vote

Bakewell Mug Cake

You can use any red jam you have in the fridge to make this microwave cake
Recipe Category: Baking, Dessert
Makes enough for: 1 person
All Rights Reserved: Adapted from Happiness in a Mug Cake page 56


  • 35 g coconut sugar
  • 30 mls canola oil
  • 2.5 mls almond extract
  • 1 egg
  • 38 g self raising flour
  • 14 g almond flour
  • 50 g raspberry jam *
  • 5 g flaked almonds
  • icing sugar to dust


  • Place the sugar, oil, almond extract and egg into a 300ml mug
  • Whisk with a fork to combine, then add the flour and almond flour
  • Whisk again with the fork until the flour is incorporated
  • Add the jam to the batter and mix in, using the fork
  • Sprinkle the flaked almonds on top, then microwave on 900W for 1 minute 20 seconds
  • Remove from the microwave, dust the top with icing sugar and enjoy!


* I used sour cherry jam the second time I made this, which was perfectly tasty. In her recipe, Kate calls for half the ham to be spread on the bottom of the mug, and the other half to be added to the top of the batter and swirl it it. I preferred the way I made it, as detailed in the method above. But feel free to try it both ways.
See the links below for blog posts I published on March 5:

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14 thoughts on “Bakewell Mug Cake

  1. Hi Tandy, this looks like a great idea for a cake. I’ve never tried a mug cake recipe.

  2. I love bakewell tart so I’m definitely going to give this a go – it looks so good. I love the idea of using cherry jam although mine is shop bought so it won’t taste as good as yours! Incidentally, I only found out recently that we live relatively near to Bakewell so now I want to go so I can eat some of the tart in the town where it got it’s name!

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