Here’s a mini flourless cake that’s easy to prepare ahead and serve as a hot dessert. Or, if you’re on your own and craving a quick dessert, cook it in a mug in the microwave for 2 minutes. Delicious either way!
For each cake combine ⅓ – ½ cup of almond meal with 1½ – 2 tablespoons of sugar, 1 egg, a few drops of pure vanilla essence and ¼ of a teaspoon of baking powder. Mix well and transfer to a buttered ramekin. Now grab ½ a cup of mixed berries (I used frozen ones) and poke them into the cake. To bake, preheat your oven to 180ºC (350ºF) and bake until golden. For a microwave mug cake, mix everything in the mug and cook on high for 2 – 2½ minutes until the almond mixture is firm. Serve with a dollop of sour cream or ice cream.
michelle picker cooks 