Per serving
- Calories
- 289 kcal
- Protein
- 12.7 g
- Carbohydrates
- 31.9 g
- Fat
- 13.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Apricots2
- Almond flour15 g
- All-purpose flour15 g
- Eggs1
- Reduced-fat milk20 ml
- Sugar8 g
- Baking powder2 g
Contains: gluten, lactose, nuts, eggs,
In season: June – August
Method
- Wash the apricots, halve them, remove the stones and cut them into wedges; set a few aside for the top.
- In a large microwave-safe mug mix the almond flour, plain flour, sugar and baking powder.
- Add the egg and the milk and stir with a fork until smooth, then fold in the apricots.
- Arrange the reserved wedges on top.
- Microwave at 800 W for about 90 seconds, until the cake has risen and the top is dry, and let it cool for 1 minute.
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