Welcome to another cake for one recipe! After successfully getting rid of all of my left over mandarins last time, I’ve been eating raspberries in massive quantities lately (as you might have been able to tell from those Sunday Moment posts) and decided to make a slightly more summery version of the mini cake I posted a while ago.
This isn’t nearly as fast as one of those mug cakes you microwave for two minutes and are done with it, but that’s also not the point (for me, at least). It’s more of a chance to do a bit of proper baking without having to worry about massive left overs later on. Though because it’s baking in really small quantities, it’s actually super quick to put together – you really just need five minutes. Pop it into the oven before you start making dinner and you have a nice little something for afterwards.
30g (5 tbsp) flour
15g (3 tbsp) ground almonds
1/2 tsp baking powder
20g (5 tsp) sugar
1/2 tbsp oil
1 tbsp + 2 tsp milk
25g (5 tsp) yoghurt
10g (1 tbsp) white chocolate
A handful raspberries
1. Preheat oven to 180°C (355°F). Mix flour, ground almonds and baking powder. Chop chocolate into small pieces.
2. In a separate bowl, mix sugar, oil, milk and yoghurt. Add flour mixture and white chocolate and mix until incorporated.
3. Pour dough into an ovenproof jar*. Top with as many raspberries as you can squeeze in, pressing them into the dough.
4. Bake for around 45 minutes until golden brown.
* The jar I used is 290ml (10oz), which seems like a great fit for the amount of cake you get. The dough doesn’t look like a lot before baking, but rises up quite a bit.