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Mug cake with apples
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 346
  • Fat about 17g
  • Carbohydrates about 41g
  • Protein about 7g
This is needed
This is needed for 8 piece
Cake mixture
  • 2 egg
  • 100 g ground cane sugar
  • 200 g crème fraîche
  • 2 pinches salt
  • 1 tsp baking powder
  • 50 g rolled oats
  • 150 g white flour
  • 50 g ground hazelnuts
  • 500 g sour apples (e.g. Boskoop), diced, 3 tbsp set aside
  • 1 tbsp lemon juice
Topping
  • 1 tbsp ground cane sugar
  • 4 tbsp rolled oats
  • 1 tbsp butter, melted, left to cool a little
Tools
  • 8 ovenproof cups (each approx. 100 ml) with saucers, cups greased and floured
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And that's how it's done
And that's how it's done
Cake mixture
Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is light and fluffy. Stir in the crème fraîche. Mix the flour, hazelnuts, oats and baking powder, stir into the egg mixture. Add the diced apple and lemon juice, mix, transfer to the prepared cups.
Topping
Mix the oats, sugar and butter with the reserved diced apple, scatter on top of the cakes.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Leave to cool on a rack.