And here another porridge recipe. This one is a little special as you use the porridge for a so called mug cake. You basically bake a small cake but in a tea cup. I baked it in the microwave but there are also mug cakes that you actually have to bake in the oven. These were originally called cup-cakes ;).
You can find the original N'Oats recipe that inspired me here.
Check out my other Poppyseed-Vanilla Porridge recipes: Tangerines, Layered with Nuts, Hot Berries and Vanilla Sauce
Ingredients:
- 1 microwave-safe Mug
- 60g (6 Tbsp) N'Oats "Poppyseed-Vanilla Porridge"
- 3 Tbsp plain or greek yoghurt
- 1 egg
- 1 tsp baking powder
- 1 Tbsp vanilla sugar
- 1 peach (canned)
- 2 Tbsp "Speisequark" (plain curd, possible substitues: yoghurt, softened cream cheese)
- 1 tsp honey
- 1 tsp chia seeds
- 1 tsp almond flakes
Preparations:
- Prepare the cake: In a small bowl, mix the poppyseed-vanilla porridge oats with the yoghurt, the egg, the baking powder and the vanilla sugar. Pour the cake mix into a microwave-safe mug and bake in the microwave for 3 minutes. Let the cake cool down for a few minutes, then turn it over on a plate. Cut in three layers.
- Cake filling: Cut two canned peach halves into thin slices. Mix the "speisequark" with the honey.
- Layer the cake: Start with a slice of cake. Add the sweetened speisequark on the cake layer, add a few slices of peach, add another cake layer and so on. In the end, sprinkle the finished cake with some chia seeds and roasted almond flakes.
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