In a microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until thoroughly combined. Use a small whisk or fork for this.

Pour in the milk, vegetable oil, vanilla extract, and almond extract. Stir until the batter is smooth and no lumps remain.

Gently fold in the white chocolate chips, making sure they are evenly distributed throughout the batter.

Make a small well in the center of the batter with the back of a spoon and spoon the raspberry jam into this space.

Microwave on high for 1 minute 45 seconds to 2 minutes, or until the cake has risen and set in the center. The top may look slightly moist, but should feel firm.

Let the mug cake cool for 1 minute before enjoying to allow the flavors to meld together.