Ingredients
-
FOR THE CAKE
-
20g white chocolate
-
35g of flourType 405
-
¼ tsp baking powder
-
2 tbsp sugar
-
1 tbsp pistachioschopped
-
50 ml of milk3.5% fat
-
1 tbsp sunflower oil
-
FOR THE SALAD
-
1 orange
-
2 stalks of mint
-
1 tsp olive oil
Directions
Ingredients
Adjust Servings:
FOR THE CAKE |
|
| 20g white chocolate | |
| 35g of flour | |
| ¼ tsp baking powder | |
| 2 tbsp sugar | |
| 1 tbsp pistachios | |
| 50 ml of milk | |
| 1 tbsp sunflower oil | |
FOR THE SALAD |
|
| 1 orange | |
| 2 stalks of mint | |
| 1 tsp olive oil | |
Steps
|
1
|
Chop the chocolate roughly and mix with flour, baking powder, sugar, pistachios, milk and sunflower oil until smooth. |
|
2
|
Pour dough in a mug (400 ml) and cook in a microwave at 1000 watts for about 1 minute. Take the mug out of the microwave, remove the cake from the cup and pull it apart roughly. |
|
3
|
Peel orange for the salad and remove the white skin. Release fillets. Wash mint and shake dry. Cut leaves into thin strips and mix with orange fillets and olive oil. Arrange mug cake with orange-mint salad and garnish with remaining mint leaves. Tip: Fancy vegan mug cake? Simply replace the white chocolate with dark chocolate and use a nut milk alternative. |
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