From theguardian.com
Salty-sweet, gooey … and ready in just two minutes
The microwave has always been an integral but under-appreciated part of my kitchen, until recent news about energy prices shone a spotlight on it, and named it the cheapest, most efficient way to cook. Now, once again, it is a rising star (hello again, the 1980s). I am still in the early stages of experimenting with it, but being able to make a cake in two minutes (yes, two minutes!) felt a natural place to start. This isn’t by any means high-end patisserie, but it is instant, achievable and magical baking – and, for me, the start of a new, exciting journey.
Microwave chocolate, miso and banana mug cakes
You’ll need a microwave and two large 350-400ml mugs. This recipe makes two cakes, but you can easily halve the quantities for one, or double them to make four; there’s enough cream here for four portions, though. You’ll also need an electric whisk if you’re making the (optional) cream, but you could, if you wish, serve these with your choice of vegan ice-cream instead.
Prep 5 min
Cook 15 min
Serves 2
For the cakes
1 banana, peeled, to get 60g flesh
1½ tsp white miso
5 tbsp plain flour
1 tsp baking powder
4 tbsp caster sugar
2 tbsp cocoa powder
2 tbsp olive oil
5 tbsp oat milk
For the cream (optional)
½ tsp white miso
½ tsp water
2 tsp caster sugar
75ml plant-based double cream – I like Elmlea
1 square dark chocolate
Take a 25cm square of baking paper, gently scrunch it up, flatten it out again and carefully line a mug with it, gently pushing the paper down into the base and smoothing up the sides. Repeat with a second 25cm square of baking paper and the other mug.
Put the banana in a medium bowl and mash to a paste with a fork. Add the miso, then stir in the flour, baking powder, sugar and cocoa powder. Still using a fork, slowly mix in the oil and oat milk, until you have a smooth batter, save for a few bits of banana. Distribute equally between the mugs – the batter should fill them to about halfway.
Microwave the mug cakes one by one for two minutes on 1000W or two and a half minutes on 800W, then leave to cool slightly. Using the paper lining to help you, lift out the cakes, peel off the paper and put each cake on a plate.
For the cream, if making, mix the miso and half a teaspoon of cold water in a small bowl, then add the sugar and mix again. Pour the cream into a large bowl, whisk for three or four minutes, until thick and fluffy, then add the sweetened miso mixture and whisk until it’s thick and fluffy again.
Spoon the cream over the top of the cakes, grate over the chocolate and serve.
Two-minute pudding: Meera Sodha's microwave chocolate, miso and banana mug cakes. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson
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