If you have not yet figured it out, I am having a slight obsession with single serving desserts that I can make in five minutes. This cinnamon mug cake is the latest creation to come out of my kitchen.
Head straight on to the Recipe For ♥ Cinnamon Mug Cake ♥
Let’s talk about cinnamon
Cinnamon is one of my favourite spices for desserts. I also use it liberally on the toasted granola that I make for Dave and I. The spice is obtained from the inner bark and can be purchased in ground form, or in quills. If you use a quill, be sure to rub it between your hands first to help the natural oils release. Cinnamon is one of the four sibling spices used in Malay cuisine, together with clove, star anise and cardamom. This is why so many Cape Malay dishes use this combination of spices. To make sure you are not getting cassia bark, look out for Ceylon or Indonesian cinnamon. Ceylon cinnamon is soft enough to crush with your hands, whereas the Indonesian variety needs a powerful blender to turn the bark into powder.
Using cinnamon in cooking
When you think of cinnamon, I am sure the first thing that comes to mind is pairing it with apples. This warming spice is found in Moroccan tagines, Mexican moles and Indian lentil dishes. Cinnamon plays well with almonds, chocolate, coconut, coffee, peanuts, soft cheeses, and walnut. It can also be paired with anise, cardamom, clove, ginger, mint, and thyme. Use it to add a warm spice note to apricots, bananas, blueberries, butternut, carrots, cherries, figs, grapefruit, limes, oranges, pears, pineapple, strawberries, tomatoes, and watermelon. Think of the bitterness of the spice when using it with beef, lamb, and pork.
Take a look at this inspiring recipe for ♥ Cinnamon Mug Cake ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Cinnamon Mug Cake
Ingredients
For the batter:
- 60 g flour
- 60 mls milk
- 44 g fructose
- 40 mls canola oil
- 2.5 mls baking powder
- 2.5 mls cinnamon extract
For the spice blend:
- 18 g butter
- 18 g coconut sugar
- 2.5 mls ground cinnamon
Method
For the batter:
- Place the flour, milk, fructose, oil, baking powder and cinnamon into a large mug
- Use a fork and mix until smooth
For the spice blend:
- Place the butter into a small, microwave proof bowl and place into the microwave
- Heat for 30 seconds to melt the butter
- Remove from the microwave, add the sugar and cinnamon and stir to combine
- Add to the batter and mix in to just combine
- Place the mug into the microwave and cook for 2 minutes on 900W
- Remove from the microwave and leave to rest for 1 minute before tucking in
See the links below for blog posts I published on November 12:
- 2021: Orange Blossom Brownies
- 2018: Reginette Alla Norma
- 2015: Pickled Onions
- 2014: The Cake Book
- 2013: Zopako Bread
- 2012: The Jolly Cookathon
- 2011: Figs For The Something Sweet Challenge
- 2010: Milk Tart
I’m lapping these up for my OH, thank you.
My pleasure 🙂
This sounds wonderful! Love the spice mixture.
Thank you!
Hi Tandy, this recipe sounds yummy and easy to make too.
These are so easy!
That looks really nice and I adore cinnamon. Would love to give this a go if I had a microwave.
This is one of the few things I use my microwave for – but not worth buying one just for a cake 😉
I love cinnamon but i’ve not heard of cinnamon extract. So it’s a liquid? I guess you can buy it in cake decorating stores.
sherry
I am sure in Aus it will be from a cake decorating store, or maybe a fancy supermarket?
Perfect for when you want a quick sweet.
Indeed!
I’ve heard of mug cakes but have never tried making one. On my to make list, thanks.
Hope you get to try this soon!