Microwave cake with variations
Apr. 22nd, 2020 09:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alias_sqbrThis is relatively healthy, and pretty forgiving, if you're open to the general not-quite-right-ness common to single serve microwave cakes.
This is low fat and dairy free, and can be low sugar. It has egg, fruit, and gluten. I mention some egg-free experiments but have no idea how gluten-free or low FODMAP would go.
I started with a recipe I found online and then poked at it, and assume the reader has general cake making skills. If you're in the US, you'll need to microwave for longer, and one of our tablespoons is 1.35 of one of yours. Also, these are pretty large servings.
The original recipe, using an oven:
350 grams apples or other fruit
1 egg
45 grams (1/6 cup + 2 tsp) sugar
a pinch of salt
55 grams (1/2 cup) self raising flour
37 ml (1/8 cup + 2 tsp) low-fat milk
Preheat oven to 180C. Mix and then beat ingredients until smooth, pour into a cake tin, and and bake for 35 minutes.
'Single' Serve Microwave Apple Cake
4 tablespoons self raising flour
1.5 tablespoons brown sugar
120 grams/a little over 1/3 cup fruit puree
1 egg
a pinch of salt
dash of vanilla essence
pinch of ginger, cinnamon, etc
Mix and then beat with a fork in a flat-bottomed microwave-proof dessert bowl until smooth. Cook for 2 minutes on high, or until the centre is cooked, then let sit for a minute.
Variations
I usually use about 2/3 of one tub of SPC apple puree, which is somewhere between 1/3 and 1/2 cup.
Any fruit puree should work, and you can combine mushed up fruit like banana with some water or milk to make a puree.
You can reduce/remove the sugar and spices to make a sort of bland pancake, which tastes nice with maple syrup etc.
If I'm feeling indulgent I up the sugar to 2 tablespoons.
Putting a blob of jam or fudge sauce, or a soft jelly lolly like a marshmallow, in the centre helps prevent it undercooking, and can be pretty tasty.
Vegan versions
I've only cooked this a few times when I didn't have any eggs.
Just taking out the egg and only using 3 tablespooons of flour is a little gluey but edible.
A better version I didn't write down was something like....
1 banana
1 tablespoon peanut butter
3 tablespoons self raising flour
1.5 tablespoons brown sugar
a pinch of salt
dash of vanilla essence
pinch of ginger, cinnamon, etc
Make sure to properly mush together the banana and peanut butter before adding the other ingredients.
This is low fat and dairy free, and can be low sugar. It has egg, fruit, and gluten. I mention some egg-free experiments but have no idea how gluten-free or low FODMAP would go.
I started with a recipe I found online and then poked at it, and assume the reader has general cake making skills. If you're in the US, you'll need to microwave for longer, and one of our tablespoons is 1.35 of one of yours. Also, these are pretty large servings.
The original recipe, using an oven:
350 grams apples or other fruit
1 egg
45 grams (1/6 cup + 2 tsp) sugar
a pinch of salt
55 grams (1/2 cup) self raising flour
37 ml (1/8 cup + 2 tsp) low-fat milk
Preheat oven to 180C. Mix and then beat ingredients until smooth, pour into a cake tin, and and bake for 35 minutes.
'Single' Serve Microwave Apple Cake
4 tablespoons self raising flour
1.5 tablespoons brown sugar
120 grams/a little over 1/3 cup fruit puree
1 egg
a pinch of salt
dash of vanilla essence
pinch of ginger, cinnamon, etc
Mix and then beat with a fork in a flat-bottomed microwave-proof dessert bowl until smooth. Cook for 2 minutes on high, or until the centre is cooked, then let sit for a minute.
Variations
I usually use about 2/3 of one tub of SPC apple puree, which is somewhere between 1/3 and 1/2 cup.
Any fruit puree should work, and you can combine mushed up fruit like banana with some water or milk to make a puree.
You can reduce/remove the sugar and spices to make a sort of bland pancake, which tastes nice with maple syrup etc.
If I'm feeling indulgent I up the sugar to 2 tablespoons.
Putting a blob of jam or fudge sauce, or a soft jelly lolly like a marshmallow, in the centre helps prevent it undercooking, and can be pretty tasty.
Vegan versions
I've only cooked this a few times when I didn't have any eggs.
Just taking out the egg and only using 3 tablespooons of flour is a little gluey but edible.
A better version I didn't write down was something like....
1 banana
1 tablespoon peanut butter
3 tablespoons self raising flour
1.5 tablespoons brown sugar
a pinch of salt
dash of vanilla essence
pinch of ginger, cinnamon, etc
Make sure to properly mush together the banana and peanut butter before adding the other ingredients.
