Name: Lemon & poppy seed mug cake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Ingredients: 10 g Low Fat Spread; 20 g Plain White Flour; 0.25 teaspoons, level Baking powder; 1 teaspoons Caster Sugar; 1.5 tablespoons Semi Skimmed Milk; 0.25 teaspoons, level Vanilla Extract; 0.5 teaspoons, level Poppy Seeds; 0.25 zest(s) of 1 Lemon(s); 20 g Lemon Curd; 4 spray(s) Calorie controlled cooking spray

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Ingredients

Low Fat Spread

10 g

Plain White Flour

20 g

Baking powder

¼ teaspoons, level

Caster Sugar

1 teaspoons

Semi Skimmed Milk

1½ tablespoons

Vanilla Extract

¼ teaspoons, level

Poppy Seeds

½ teaspoons, level

Lemon(s)

¼ zest(s) of 1

Lemon Curd

20 g

Calorie controlled cooking spray

4 spray(s)

Instructions

Melt the spread and set aside to cool. Sift together the flour and baking powder in a small bowl, then stir in the sugar. Make a well in the centre and add the milk, the cooled spread and vanilla extract, and stir until smooth and combined.
Stir in the poppy seeds, the lemon zest and 10g of the lemon curd. Mist a 150ml microwave-safe mug with cooking spray then spoon in the cake batter.
Microwave on High for 1 minute 5 seconds or until the cake is cooked through, then remove from the microwave and let stand for 5 minutes. To serve top with 10g lemon curd and scatter over a few poppy seeds and some grated lemon zest.

Lemon & poppy seed mug cake

Ingredients

Instructions

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