Lemon & poppy seed mug cake
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Ingredients
Low Fat Spread
10 g
Plain White Flour
20 g
Baking powder
¼ teaspoon(s), level
Caster Sugar
1 teaspoon(s)
Semi Skimmed Milk
1½ tablespoon(s)
Vanilla Extract
¼ teaspoon(s), level
Poppy Seeds
½ teaspoon(s), level
Lemon
¼ zest(s) of 1
Lemon Curd
20 g
Calorie controlled cooking spray
4 spray(s)
Instructions
1
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.
2
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.
3
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.
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