My Poppyseed-Vanilla Porridge: Mug Cake with Peaches

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:

1. 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. 
2. Cake filling: Cut two canned peach halves into thin slices. Mix the "speisequark" with the honey. 
3. 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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