Makes 1 mug cake

30 ml (2 tbsp) butter
30 ml (2 tbsp) light brown sugar
1 egg, beaten
2,5 ml (½ tsp) vanilla essence
60 ml (¼ cup) cake flour
0,6 ml (1/8 tsp) baking powder
pinch of salt
4 ml ground mixed spice
5 ml (1 tsp) finely grated lemon rind
½ JAZZ™ apple in the skin

Yoghurt topping

30 ml (2 tbsp) plain yoghurt
finely grated lemon rind to taste

  1. In the microwave, melt the butter in a large (350 ml) microwave-safe mug.
  2. Add sugar, egg, and vanilla essence and whisk. Stir in dry ingredients and lemon rind until well combined.
  3. Cut a few slices from the apple. Cut the rest into small cubes. Mix the apple cubes into the batter. Place the apple slices in a little fan into the batter.
  4. Microwave for 4 minutes (this depends on the strength of the microwave, so go in increments of 30 seconds) until the cake is cooked through. Don’t worry if the cake rises and then shrinks back as it cools down – this will happen.
  5. Topping: Season the yoghurt with lemon rind. Dollop spoonfuls onto the mug cake and serve immediately with extra JAZZ™ apple slices.

Created by: Heleen Meyer