Tuesday, July 2, 2013
Lemon Mug Cake
Cake from a microwave? Can it really be good? The answer is YES! This is a very quick, easy and versatile recipe. If served as a single serving, it's delicious as the main course for breakfast, brunch, a quick and light lunch or, when divided into two portions, it makes a perfect snack or dessert. The addition of flaxseed boosts the nutritional complexity, making this cake an excellent source of dietary fiber, Omega 3 and 6 fatty acids, thiamine, magnesium, manganese and copper. Who would guess that something that tastes so decadent would deliver such a healthy punch? The cake is meant to be eaten warm, right out of the microwave or oven. Top it with crushed raspberries, strawberries or blueberries for even more antioxidants, vitamins and fiber. It's gluten free, sugar free, and low carb -- who could ask for more?
Lemon Mug Cake
Makes 1 meal-size serving (or 2 dessert servings)
1/4 cup almond flour (or finely ground almonds)
1 Tablespoon ground flaxseed meal
1 Tablespoon gluten free all-purpose baking mix
1/2 teaspoon GF baking powder
1 and 1/2 Tablespoons Splenda granular (or other sweetener of your choice)
1 teaspoon fresh lemon zest
1/2 Tablespoon salted butter, melted and cooled slightly
1 large egg
juice from 1/2 lemon (about 1 TB)
1. Spray an 8 ounce microwaveable or oven-proof ramekin or mug with non-stick vegetable spray: set aside. (If making two servings, prepare two 1/2 cup custard cups or mugs.)
2. In a small bowl, mix together the dry ingredients (almond flour through lemon zest). With a fork, stir until well mixed. In another bowl, beat the egg, melted butter and lemon juice until blended. Add all at once to the dry ingredients and whisk with a fork until all the dry ingredients are moistened. Pour batter into the prepared dish(es).
3. Microwave on high for 1 minute and check for doneness. The cake will puff up and begin to release from the ramekin or mug along the edges. The center should be puffed and almost set (the cake will continue to cook slightly after being removed from the microwave). If the center is still sunken and soft, microwave for an additional 15 seconds. The cake should spring back when touched slightly off center. Do not overcook. Remove from microwave and allow to cool for about 5 minutes before serving. (Note: For two dessert-size servings, divide batter into two dishes and microwave on high for 40 seconds and then test for doneness. If more cooking is required, microwave in 10 second intervals until desired consistency is reached.)
4. For oven cooking: Preheat oven to 350-degrees. Bake for about 12-14 minutes or until center springs back when touched. Cool for about 10 minutes before serving.
5. Top with berries that have been crushed with the tines of a fork and sweetened with 1 teaspoon Splenda and whipped cream, if desired (optional).
Nutritional Information per entire recipe (1 meal-size serving, no toppings): 353 calories, 18.6 g total carbohydrate (6.1 g dietary fiber, 3 g sugar), 27.3 g total fat (6.1 g saturated fat, 0 g trans fat), 210 mg cholesterol, 298 mg sodium, 270.4 mg calcium, 35 mg potassium, 14.4 g protein. (Note: For a dessert size serving, divide the batter into two dishes and cut the nutritional information by half.)
Recipe by Kathy Sheehan, copyright 2013