Bay is usually remembered as that annoying leaf your mom always forgets to pull out of the stew. But the piney aroma of the leaf sweetens as it dries, and becomes a lovely accompaniment to fruits. Pulverize dry bay leaves in a coffee mill to create a fine, aromatic powder.
Preparation time : 10 mins
Makes : 2 Mug Cakes
Ingredients :
Egg : 1 large
Vegetable oil : 3 Tbsp
Pulverized bay leaves : 1/2 tsp
Freshly grated lemon zest : 1
Fresh orange juice : 1 Tbsp
Fresh lime juice : 1 Tbsp
Milk : 1 Tbsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp (1/4 cup + 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch
Citrus segments : 1/4 cup
Method :
In a large mug, whisk together the egg, oil, and bay with a fork.
Stir in the zest, juices, milk, and sugar.
Add the flour and salt.
Beat the batter until smooth.
Fold in the citrus segments.
Divide the batter between two mugs.
Microwave separately for 11/2 to 2 1/2 minutes each until risen and firm.
Yummy mug cake is ready to serve.
Topping ideas : whipped cream, lemon curd, confectioners' sugar, or candied citrus zest.
Variations : Bay mug cakes taste lovely with berries and stone fruits, too. Increase the milk to 3 tablespoons, omit the zest and juice, and replace the citrus segments with the stone fruit of choice.
How to segment citrus :
The supreme is the very best part of the citrus. To get it, slice the top and bottom off the citrus fruit so it stands up straight and doesn't roll. With a sharp knife, slice from the top of the fruit to the bottom, removing the rind and the pith all the way around the fruit. The brightly coloured inner fruit should be exposed, and every bit of clinging white pith should be removed.
Now, hold the fruit in your hand and slice to the centre on each side of each membrane that divides each section. As you do this, the supremes should fall out. ( They look like naked sections.) A serrated knife works best for this job.
Serve your cake hot with your choice of topping.
Enjoy your dish :)
Preparation time : 10 mins
Makes : 2 Mug Cakes
Ingredients :
Egg : 1 large
Vegetable oil : 3 Tbsp
Pulverized bay leaves : 1/2 tsp
Freshly grated lemon zest : 1
Fresh orange juice : 1 Tbsp
Fresh lime juice : 1 Tbsp
Milk : 1 Tbsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp (1/4 cup + 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch
Citrus segments : 1/4 cup
Method :
In a large mug, whisk together the egg, oil, and bay with a fork.
Stir in the zest, juices, milk, and sugar.
Add the flour and salt.
Beat the batter until smooth.
Fold in the citrus segments.
Divide the batter between two mugs.
Microwave separately for 11/2 to 2 1/2 minutes each until risen and firm.
Yummy mug cake is ready to serve.
Topping ideas : whipped cream, lemon curd, confectioners' sugar, or candied citrus zest.
Variations : Bay mug cakes taste lovely with berries and stone fruits, too. Increase the milk to 3 tablespoons, omit the zest and juice, and replace the citrus segments with the stone fruit of choice.
How to segment citrus :
The supreme is the very best part of the citrus. To get it, slice the top and bottom off the citrus fruit so it stands up straight and doesn't roll. With a sharp knife, slice from the top of the fruit to the bottom, removing the rind and the pith all the way around the fruit. The brightly coloured inner fruit should be exposed, and every bit of clinging white pith should be removed.
Now, hold the fruit in your hand and slice to the centre on each side of each membrane that divides each section. As you do this, the supremes should fall out. ( They look like naked sections.) A serrated knife works best for this job.
Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!
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