Carrot and walnut microwave cake
Ingredients (3-4 servings)
- • 100 g peeled and finely grated carrot
- • 30 g white or unrefined sugar
- • 60g wholemeal flour
- • 50 g milk (whole, semi-skimmed, or skimmed, according to preference)
- • 20 g extra virgin olive oil
- • 5 g baking powder
- • 25 g chopped walnuts
- • 1 egg
- Yoghurt sauce:
- • 1 plain yoghurt (individual-size container)
- • 1 teaspoon ground curry
- • 1 lemon
Method
- 1. Beat egg with oil and sugar.
- 2. Add carrot, flour, baking powder, and milk and beat well with whisk until thoroughly mixed.
- 3. Add nuts and stir gently.
- 4. Pour batter into a wide, microwave-safe container and cook for approximately 5 minutes at maximum heat. The cake can also be prepared in individual moulds or cups. In this case, fill the moulds or cups ¾-full and cook for about two minutes each.
- 4. Beat the yoghurt with the curry powder and a few drops of lemon.
- 5. Remove cake from mould and if necessary, cut into portions. Serve with yoghurt sauce.
