I’m already failing miserably, and I’m only on my second day! Oh well. What can you do, life gets in the way sometimes. It was a long weekend last weekend, and I was hoping I could make time to make some baked goods, but alas I had other things to attend to. So it’s a new week and I’m back on the challenge, and hopefully I’ll do better this week!
Microwave mug cakes are tricky. I’ve made a few in the past and I like this one but all the other ones, well, they don’t live to my expectations. The thing about mug cakes is they don’t have the same texture as actual oven-bake cakes – some are a bit too wet, some a bit too dry. But this one is actually decent and is a lot better than most of my previous trial-and-errors. And the Nutella – or Nutino in my case – helps taking it to another level. I would still prefer the texture of oven-baked cakes, but when you don’t have the luxury of time, this would be a good option.
Oatmeal Nutella Mug Cake
Adapted from The Kitchn
3 tbs milk
1 tbs olive oil
1/2 tbs sugar
3 tbs flour
1 1/2 tbs rolled oats
1/4 tsp baking powder
1/8 tsp salt
1/4 tsp cinnamon
1 tsp chocolate-hazelnut spread, plus more for garnish
1. In a mug, whisk together the wet ingredients – milk, olive oil and sugar. Add the remaining ingredients and whisk until smooth.
2. Dollop the chocolate-hazelnut spread on top and push in gently so it is partially submerged in the cake batter.
3. Microwave for 30 seconds, and then in 15-second bursts until the top looks dry and cooked and springs back when pressed with a finger.