So on Sunday it was Mother’s Day here in the UK. You may have noticed I gave you a little
as to the subject of today’s post….
Mmmmm, raspberries and almonds! I figured this was a very underused combo on my blog but I love bakewell tart so I can’t believe I haven’t attempted a healthy version before now. Plenty of time for all that, but this little oatcake certainly did the trick, and yes this is another single serving cake of the microwave variety. Oh how I do love them!
Perfect for mother’s day breakfast.
The original idea for this cake came via
, when I was doing some ‘oatmeal’ research, and it simply looked too good to not to try out. I made a few tweaks to the ingredients, and the quantities simply because I wanted to make more of a single serving (though I’ll definitely be making a larger batch from now on!) I then also took the leap of faith and use the microwave to turn it into a super quick breakfast/brunch/dessert, and also because I resent having to turn the oven on for a single cake!
It worked really well in a muffin case in a silicon muffin pan, as you can then simply peel away the paper case once cooked (you may well not even need the paper cake case). To me these had the lovely dense texture of oatmeal without the creaminess of a bowl of cooked oats (I love that too but I know some people don’t). It's really a kind of porridge cake but that doesn't sound as good as it tastes! Having not tried the oven version I was not able to compare the methods, I imagine the oven version would maybe have more of a crust on the top and simply taste more ‘baked’ so if that’s your preference go for it!
I tried this recipe on the Saturday (in preparation for Mother’s Day) and ate the first ‘cake ‘plain and then the second with a dollop of super thick melted
oh yeah…I’d recommend going for the topping! By Sunday I’d run out of topping…so I served them with soy yoghurt for our mid-morning brunch which was still yummy!
Makes 2 cakes
2/3 cup oats
1 tbs agave
¼ cup apple puree
¼ cup soy milk (or any milk alternative)
½ tsp almond extract
1 tsp ground chia or flax
Handful of fresh or frozen raspberries (I use frozen as they don’t ‘bleed’ so much)
Flaked almonds for decoration (add some extra to mixture if desired)
Mix all ingredients together in a small bowl, adding the raspberries last so the mixture doesn’t turn totally pink, unless that’s what you are aiming for!
Spoon into two silicone cupcake/muffin cases (or anything suitable for microwaving) and cook on full power for 2 minutes, though I would advise checking after 90 seconds to see if they are ready to your desired consistency since microwaves are all different.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.