Gourmet Cake in a Mug for Students under £5

Lemon Meringue Cake with Candied Orange & Lemon Curd Coulis

Reinvented by Timothy Hyde-Sykes based on a Cake in a Mug

Cake in a Mug

Ingredients (Makes one large generous mug portion)

For the cake:

  • 50g soft, unsalted butter
  • 50g caster sugar
  • Grated zest of 1 lemon
  • 50g self-raising flour
  • 1 large egg

For the lemon curd:

  • 4 large lemons
  • 200g caster sugar
  • 100g unsalted butter
  • 3 large eggs and 1 egg yolk

For the microwave meringues:

  • 300g icing sugar
  • 1 beaten egg white

For the orange zest confit:

  • 1 large orange peeled
  • 75g caster sugar
  • 100ml cold water

For the orange segment garnish:

  • 1 large orange

Total cost = £2.50 | Total cost per person = £2.50

Method

For the mug cake:

  • Find a large mug around 250ml in volume. Add the butter, sugar, flour, lemon zest and egg and mix very well with a dessert spoon. Set aside in a separate bowl and clean your mug.

Cake in a Mug

For the orange zest confit:

  • Peel the orange and slice the peel into very thin strips. Place in a small pan along with the sugar and water. Simmer until it has a sticky consistency and place into a bowl to cool down.

For the lemon curd:

  •  Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.
  • Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and then until all the butter has melted.
  • Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all the ingredients are well combined, then leave to cook for 10-14 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  • Remove the lemon curd from the heat and set aside to cool until completely cold.

For the orange segments:

  •  With a sharp knife, cut the top and bottom off the orange and carefully peel the outside skin and pith (the white bits), leaving just the flesh. Cut into segments.

For the microwave meringues:

  • Sift 300g of icing sugar over 1 lightly beaten egg white. Stir until the mixture is a thick, pliable icing and roll into balls. Line a plate with kitchen paper.
  • Put 5 broad bean-size balls on the plate and microwave on high for 60-90 seconds and watch as the balls balloon and puff into meringues. Set aside to cool.

Cake in a Mug

To cook and serve:

  • Place a large tablespoon of your chilled lemon curd at the bottom of your chosen mug and then top with the sponge mix. Place in the microwave on full power for around 60-90 seconds. It should feel firm and spongy to the touch. Remove from the microwave.
  • Place 3 microwaved meringues to the side of the mug and then place a good dollop of lemon curd and your segments of orange to the other side.
  • Finally, drizzle over your orange zest confit garnish with some mint leaves, get a spoon and tuck in!

Cake in a Mug