25 October 2016Last updated

Food | Recipes

Bake a micro cake

Friday’s very own celebrity chef Silvena Rowe is happy to answer all your kitchen queries

Silvena Rowe
23 Feb 2016 | 03:05 pm
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Q My oven is broken, but I really want to make some cake. Please share a mug cake recipe that can be made in the microwave.

A It sounds crazy, but yes, mug cakes are perfect for those who aren’t in the mood for a big portion of cake.

In an oversized, microwave-proof mug, mix together 4 tbsp self-raising flour, 1 tbsp unsweetened cocoa and 4 tbsp sugar. Stir in 3 tbsp each of milk, oil and chocolate chips, as well as a splash of vanilla or cinnamon essence, if you so desire. I’ve not suggested eggs as I prefer a fudgier texture. But you can add 2 tbsp of whisked egg, if you want, with the milk.

Now, microwave for 4-5 minutes or until it is firm to the touch. Don’t panic if the cake peaks over the mug, as long as the mug you’re using is really big. The cake tends to collapse once it’s removed from the microwave. Enjoy!

Q While making mutton biryani, when should I add meat tenderiser? Please elaborate.

A Traditionally, raw papaya is considered to be the best meat tenderiser as it has an enzyme called papain that helps break down the connective tissues of meat. It should be used before you marinate the meat.

You need about 2 tbsp of raw papaya paste for every 500g of mutton. To make the paste, peel the raw papaya and cut into small cubes. Grind it into a smooth paste with a pinch of salt, without using any water.

Wash the mutton and drain any excess moisture. Add the papaya paste, mix well, and keep the meat at room temperature for 90 minutes. Do not refrigerate the mutton – the cold temperature will prevent the papaya from working its magic.

Once you’ve allowed the mutton to macerate, marinate it with other ingredients. Do not drain the juices that are released from the mutton during the maceration process. They contain the real flavour of the meat.

If you don’t know what to do with the remaining raw papaya, here’s an idea: peel and grate it to make a refreshing Thai salad!

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Silvena Rowe

By chef Silvena Rowe