Recipe information
Ingredients for - Raspberry Ricotta Mug Cake
1. 4 tablespoons all-purpose flour -
4. 1/4 cup whole-milk ricotta cheese -
5. 3 tablespoons half-and-half cream, divided -
8. 6 fresh raspberries, chopped -
10. Optional: Fresh basil or mint leaves and raspberries -
How to cook deliciously - Raspberry Ricotta Mug Cake
1. Stage
In a small bowl, stir together flour, sugar and baking powder. Stir in ricotta, 2 tablespoons half-and-half, oil and lemon juice until just combined. Top with chopped raspberries; stir to combine. Spoon into a 16-oz. ramekin or microwave-safe mug.
2. Stage
Microwave on high until set, 2 to 3 minutes. Stir together confectioners' sugar and remaining 1 tablespoon half-and-half; drizzle over warm cake. Garnish if desired. Serve immediately.