In Japan, a very dark, almost blackish coloured, Sugar called ‘Kurozatō’ OR ‘Kokutō’ is often used for traditional sweet snacks and cakes. I love its flavour. Muscovado is the closest alternative that I can find where I live, and I always stock it. When I want to eat Muscovado flavoured cake, I often make this instant Mug Cake. It takes only a few minutes to make.
1 Serving *I used 380ml mug
1 tablespoons Oil OR Butter *I used Sunflower Oil
2 tablespoons Muscovado *OR Dark Brown Sugar
1 pinch Salt
1 Egg *OR 2 tablespoons Milk
*Note: Mug Cake made with Egg has superior texture, but Milk can be used. See the photo below.
4 tablespoons (1/4 cup) Self-Raising Flour
Chopped Walnuts & Dates can be a good addition
- Place Oil (OR Butter), Muscovado and Salt in a mug, heat in the microwave for 15 seconds OR until warm, then mix well. *Note: If you use Butter, heat until Butter melts.
- Add Egg (OR Milk) and mix well. Add Self-Raising Flour and mix until smooth.
- Add some chopped Walnuts and Dates if you want to do so, and microwave for 1 to 1 & 1/2 minutes OR until cooked. *Note: Try not to over-cook it as the cake turns very dry. I used 1000W microwave and 1 & 1/2 minutes was a little too long.
- *Note: The photo below is the same Mug Cake that was made with 2 tablespoons Milk instead of Egg. The volume of the cake is different and the texture was inferior. I added some chopped Roasted Walnuts.