Microwave Basbousa Mug Cake with Pistachio Yogurt
A single-serve café treat: semolina-coconut batter mixed in a mug, microwaved in 90 seconds, soaked with honey-lemon syrup and topped with yogurt and pistachios.
Method
Use one microwave-safe mug of at least 300 ml per serving. Put one serving of butter in each mug and microwave (800 W) for until melted.
Add in this stepButter 30 g
Add the semolina, coconut, sugar and baking powder to the melted butter and mix with a fork, then add the yogurt, milk and vanilla and stir well, right down to the bottom. Level the top and leave for so the semolina absorbs the liquid.
Add in this stepSemolina (medium) 70 gDesiccated coconut, unsweetened 16 gSugar 30 gBaking powder ½ tspPlain yogurt 80 gMilk 2 tbspVanilla extract ½ tsp
Microwave one mug at a time for . It is done when the top has risen and feels set, with no wet batter on your finger. If not, give it 15 more seconds at a time. The mug will be very hot: use an oven glove.
Stir part of the honey with the lemon juice and hot water to make a syrup. Prick the warm cake several times with a fork, pour the syrup evenly over it and let it soak in for 1 minute.
Add in this stepHoney 1¾ tbspLemon juice 1 tspHot water 2 tbsp
Top with a spoonful of Greek yogurt, scatter with chopped pistachios, drizzle with the rest of the honey and eat warm.
Add in this stepGreek yogurt 60 gUnsalted pistachios, chopped 20 gHoney 1¼ tbsp
Cook's tip
For a 1000 W microwave, cut the time by 15 seconds. Overcooking makes it dry, so take it out when it looks just set; it finishes cooking in its own heat. Sugar syrup or maple syrup also work instead of honey.
Cooking it at camp
No microwave? Put the batter in a small heatproof cup, stand it in a pot with 2 cm of water, cover and steam on medium-low for 12 to 15 minutes. Pre-mix the dry ingredients at home in single-serving zip bags.