rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox posting in [community profile] subtlehouse
Note: It will look like there's not much batter. Don't be fooled! When the juice and baking soda interact, it foams up a lot. If you double the batter, it will overflow the mug.

Note: For more intense orange flavor, add 1 Tbsp high-quality marmalade, and reduce the sugar to 2 tsp and the orange juice to 2 tsp. Mix the marmalade and orange juice together before adding to the batter. If the marmalade has been in the fridge, you may want to warm the juice/marmalade mixture briefly so it can be stirred into the batter instead of just sitting there being sticky.

WARNING: If you add marmalade, it will interact very strongly with the baking soda. Watch the cake carefully while it's cooking, and if it threatens to overflow, pause the microwave and let it settle down. It will also probably dissolve any added chocolate chips into the batter, which may or may not be a perk depending on whether you want chocolate almond orange cake or almond orange cake with chocolate chips in.


0.25 cup almond flour
0.125 tsp baking soda
1 Tbsp sugar
1 tsp oil
4 tsp orange juice (any kind, any pulp amount, as long as it is made 100% from oranges and isn't "low acid")
1 Tbsp chocolate chips (optional)


Measuring spoons
Microwave-safe mug or small baking dish
Spoon, fork, or whisk


0) Mise en place. Gather your ingredients and tools.

1) Mix. Add the ingredients in order, mixing briefly after each one, until just combined.

2) Cook. Microwave on high for 1.25 minutes or until set.

3) Serve. Eat immediately.



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