Okay, first things first, dear reader. Though brain and I reached a worthwhile consensus on the procurement of cake, brain decided that we should shove the mixture into a single mug and yeah, don’t do that. Either make it two or make it a jug cake. You can share it your significant other, random strangers or you could eat it all. I won’t judge if you won’t.
So, you ever watchful reader, you say it’s just this, but no flaxseed, but what about this? Nope, it uses an egg. A separated egg no less, how very fancy. Not so much when it spills over, but still worthwhile, just make two and don’t follow in my erroneous footsteps. Now, what’s the difference here and in those others. Well, er, quinoa flour is much lighter than buckwheat, it imparts an airy lightness that’s hard to match. Though it lacks hold the egg makes up for that while also supplementing its light texture with the beaten whites. Without the flax you lose that slight rubbery feel, though you also lose the ability to remove it from the mug. I just wanted to use the qualities of the flour to the best of my ability.
I also just wanted a lazy, decadent cake. A dissolute delicious dish…er, mug. It’s nice to have a small bit of something sweet and not have to make a big batch, I might have once scoffed at the idea of microwave cakes, but I’m now firmly planted in he pro-cake camp. There’s a real satisfaction in being able to quickly whip up a cake that can even be eaten plain with feeling that its lacking. A quick recipe and with it I’ll leave you. Where am I off to? Why to glare at butterflies! They’ve appeared early, just as my cabbage was planted. Which is now under netting. They won’t catch Jack sleeping and if he catches them, well, that’s another story. Until later, dear readers.
1 Large Egg (65-75g in Shell) Separated
50g Quinoa Flour
30g Butter, Melted and Cooled
1/2 Tsp GF Baking Powder
Dash Vanilla Extract
Makes two servings or one large.
1. Beat, with an electric mixer, the Egg White until stiff peaks form and set aside.
2. Add everything but the Flour and Baking Powder to a jug and beat until smooth. Add in the Flour and Baking Powder and beat until a thick smooth batter has been formed. Finally gently fold in the Egg White until just combined.
3. Microwave on full heat for 2 1/2 to 3 minutes. Cake should be dry and springy to the touch. Let cool for a few minutes before serving.