Raspberry and pistachio friand mug cake

Ingredients

THE MUG CAKE

• 1 tsp cashew butter
• 1 tbsp sugar
• 2 tbsp raspberry yogurt
• 5-6 frozen raspberries (or fresh) - microwaved
• 2 heaped tbsp almond flour
• 1/6th tsp bicarbonate of soda
• 1/6th tsp baking powder
• Splash milk

TO TOP

• 1 tbsp pistachio cream
• 1 tbsp crushed roasted pistachios
• Freeze dried raspberries

Method

1. Cream together the cashew butter and sugar until fluffy
2. Add 2 tbsp the raspberry yogurt 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. Microwave your raspberries until mushy, then mash up with a fork so they are smooth. Mix this into your cake batter.
5. Transfer into a microwave safe bowl and microwave for 1 minute 30 seconds at 600W, then for another 30 seconds at 1000W.
6. Remove and leave to cool slightly.
7. Add your pistachio cream to a microwave safe bowl and microwave until smooth and melted - mine took 1 minute at 1000W.
8. Pour the pistachio cream over the mug cake, sprinkle with crushed pistachios, fresh or freeze dried raspberries and a pinch of Maldon salt.
9. Set in the fridge for 20 mins, or freezer for 5.