Ingredients 1 egg
3 tablespoons vegetable oil
Zest of 1 orange
2 tablespoons orange juice
1/4 cup granulated sugar
6 tablespoons self raising flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
A pinch of salt
In a mixing bowl, place the egg and oil and whisk these together.
Add the orange zest, orange juice, lemon juice, and sugar and mix well to combine.
Add the flour and a pinch of salt, then stir to complete the orange cake batter.
Spoon the batter evenly between 2 or 3 microwave safe cups or mugs. I've used clear cups here so that I could see how well the cakes cooked, but decorative mugs work great.
Microwave each separately for 1-2 minutes. 1 minute 15 worked well for these cakes - any more left the cakes overly dry, while less left the cakes under cooked, but every microwave is different. I suggest using a 40 second burst at first, and subsequent 20 second bursts to measure the best cooking time for your microwave.
Once cooked, remove from the microwave and allow to cool slightly. But be careful! The cups may be very hot.
Ice each cake with your favourite frosting! Here, I've used 1 cup each of butter and icing sugar beaten with an electric mixer with a few drops of red and yellow food colouring.
Serve warm, while the icing is melting over the cake.