Ingredients:

  • 4 tbsp (30g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1g) baking powder
  • 1 pinch (0.5g) salt
  • 3 tbsp (45ml) whole milk
  • 1 tbsp (15ml) melted unsalted butter
  • 1/4 tsp (1ml) vanilla extract
  • 3 tbsp (45g) fresh raspberries
  • 1 tsp (5g) raspberry jam

Instructions:

  1. In a microwave-safe mug, combine the flour, sugar, baking powder, and salt. Whisk vigorously with a fork for 10 seconds to aerate the flour.
  2. Pour in the milk, melted butter, and vanilla extract. Stir gently until the streaks of flour just disappear; do not overmix.
  3. Gently press 4-5 raspberries into the top of the batter so they stay suspended. If using jam, drop small dollops on top and swirl once with a toothpick.
  4. Cook on high in the microwave for 60 to 75 seconds. The cake is done when the top has risen and the center has a slight, springy give.