Raspberry Pistachio Friand Mug Cake
The Mug Cake
1 tsp cashew butter
1 tbsp sugar
2 tbsp raspberry yog
5-6 frozen raspberries (or fresh) – microwaved
2 heaped tbsp almond flour
1/6th tsp bicarbonate of soda
1/6th tsp baking powder
Splash plant drink
1 tbsp vegan pistachio cream
1 tbsp crushed roasted pistachios
Freeze dried raspberries
Cream together the cashew butter and sugar until fluffy
Add 2 tbsp the raspberry yogurt and mix well
Add your almond flour, and baking powder and bicarb, as well as a splash of milk, then mix until you have a cake batter
Microwave your raspberries until mushy, then mash up with a fork so they are smooth. Mix this into your cake batter.
Transfer into a microwave safe bowl and microwave for 1 minute 30 seconds at 600W, then for another 30 seconds at 1000W.
Remove and leave to cool slightly.
Add your pistachio cream to a microwave safe bowl and microwave until smooth and melted – mine took 1 minute at 1000W.
Pour the pistachio cream over the mug cake, sprinkle with crushed pistachios, fresh or freeze dried raspberries and a pinch of Maldon salt.
Set in the fridge for 20 mins, or freezer for 5.