Raspberry Ricotta Mug Cake
Recipe information
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Cooking:
10 min.
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Servings per container:
1
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Source:

Ingredients for - Raspberry Ricotta Mug Cake

1. 4 tablespoons all-purpose flour -
2. 3 tablespoons sugar -
3. 3/4 teaspoon baking powder -
4. 1/4 cup whole-milk ricotta cheese -
5. 3 tablespoons half-and-half cream, divided -
6. 1 tablespoon canola oil -
7. 1 tablespoon fresh lemon juice -
8. 6 fresh raspberries, chopped -
9. 2 tablespoons confectioners' sugar -
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.