You know how much I love a super simple two-minute cake, right?
Well, can you imagine how excited I was a week or so ago whilst wandering through the bakeware section of the supermarket, when these caught my eye….
That’s right, they are silicone ‘pods’ for poaching eggs… ah, but I don’t eat eggs. Confused?
…can you see where my thoughts are going yet?
They are the perfect way to create a perfectly domed single serving ‘mug cake’ that can easily be removed for serving on a little dish. So much prettier than eating straight out of a mug (though nothing wrong with that either!), and so much simpler than trying the line a mug with clingfilm (as I did with my carrot cake) so that the cake can be removed.
Go on treat yourself!
I’ve already tried a few flavour combo’s out…and I have another recipe for another time, but for now how about a bit of sticky orange and ginger cake?
The magic ingredient in this cake is sugar free orange and ginger jam (you could easily use sugar free marmalade and add your own ginger). I use these ‘jams’ for all sorts of things… and they come in loads of flavours (I’d just run out of my blueberry). Great as a glaze, or as a juicy surprise centre like in these coconut tarts. They are sweetened with fruit only.
So onto the recipe itself, I have used white spelt flour but you could easily sub a GF mix (my usual one is equal measures of ground almonds, buckwheat flour and tapioca starch). Some of the jam is mixed through the batter or used as a surprise melty centre and the rest is melted over the top of the freshly cooked cake as a glaze. You will need very little extra sweetener (if any) so go sparingly!
This sweet and citrusy dessert was the perfect pick me up for my Friday afternoon…and I certainly needed it after I’d given blood in the morning and then without heeding the nurses order of ‘rest and no strenuous activity’ for the rest of the day…I spent it on my feet for 5 hours in the kitchen, and as you know that is often a very strenuous activity. Ooops!
Resting with some cake now. All is better in the world.
Recipe: Sticky orange and ginger cake
Serves 1 (or double up for a sharing portion!)
- 3 tbs white spelt flour (or GF mix)
- ½ tsp baking powder
- Tiny pinch salt
- ¼ tsp ground ginger
- 1 tbs melted coconut oil
- 1 tsp orange jam (for centre or mixed through) plus extra for glaze
- 1 tsp agave syrup (if needed to taste)
- Up to 2tbs orange juice
Mix dry ingredients together in a small bowl. Add wet ingredients and mix well. You can either add the jam to the mixture or reserve it to add as a melty centre.
In another greased/lined small microwaveable dish (or use a silicone egg poach!) spoon half of the mixture, add a dollop of jam to the centre (if preferred) and then spoon the remaining batter on the top.
Microwave for 40 seconds on full power. Test with a finger and if the sponge springs back you’re done. Cook for another 20 seconds if necessary.
Serve cake on a plate and spread a little more jam to glaze whilst the sponge is still hot. Decorate with mango or orange pieces, soy yoghurt/cream and a dusting of ginger.