Raspberry and pistachio friand mug cake

This is another bake that Katey Mack introduced me to, but in a very different form.
From my understanding, friands are small French cakes, made with almond flour, and typically almond essence (but I left that out because it’s gross. Sorry.)
I normally make my own cashew butter, but you can get some here - it’s genuinely amazing, and has the same mouth feel that butter does, just with a lot more healthy fats.

Recipe

THE MUG CAKE
1 tsp cashew butter
1 tbsp sugar
2 tbsp raspberry yogurt
5-6 frozen raspberries (or fresh) - microwaved
2 heaped tbsp almond flour
1/6th tsp bicarbonate of soda
1/6th tsp baking powder
Splash milk

TO TOP
1 tbsp pistachio cream
1 tbsp crushed roasted pistachios
Freeze dried raspberries

Method

  1. Cream together the cashew butter and sugar until fluffy

  2. Add 2 tbsp the raspberry yogurt and mix well

  3. Add your almond flour, and baking powder and bicarb, as well as a splash of milk, then mix until you have a cake batter

  4. Microwave your raspberries until mushy, then mash up with a fork so they are smooth. Mix this into your cake batter.

  5. Transfer into a microwave safe bowl and microwave for 1 minute 30 seconds at 600W, then for another 30 seconds at 1000W.

  6. Remove and leave to cool slightly.

  7. Add your pistachio cream to a microwave safe bowl and microwave until smooth and melted - mine took 1 minute at 1000W.

  8. Pour the pistachio cream over the mug cake, sprinkle with crushed pistachios, fresh or freeze dried raspberries and a pinch of Maldon salt.

  9. Set in the fridge for 20 mins, or freezer for 5.

Notes + Variations:

You could top with any sort of pistachio cream - you should be able to find it in any Italian delis, or health food shops.

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Arepas

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Quick mezze tea