Lemon and pistachio friand in a mug

Ingredients

THE LEMON CREAM

• 1/2 block silken tofu
• Splash soy milk
• 1/2 lemon rind
• 1/2 lemon
• 2 tbsp maple syrup
• Pinch salt

THE MUG CAKE

• 1 tsp cashew butter
• 1 tbsp sugar
• 2 tbsp tofu lemon cream
• 2 heaped tbsp almond flour
• 1/6th tsp bicarbonate of soda
• 1/6th tsp baking powder
• Splash soya milk

TO TOP

• 1 tbsp pistachio cream
• 1 tbsp crushed roasted pistachios
• Lemon rind, chopped

Method

1. Cream together the cashew butter and sugar until fluffy
2. Add 2 tbsp the lemon cream and mix well
3. Add your almond flour, and baking powder and bicarb, as well as a splash of milk, then mix until you have a cake batter
4. Transfer into a microwave safe bowl and microwave for 1 minute 30 seconds at 600W, then for another 30 seconds at 1000W.
5. Remove and leave to cool slightly.
6. Add your pistachio cream to a microwave safe bowl and microwave until smooth and melted - mine took 1 minute at 1000W.
7. Pour the pistachio cream over the mug cake, sprinkle with crushed pistachios, lemon rind and a pinch of Maldon salt.
8. Set in the fridge for 20 mins, or freezer for 5.