Lemon and pistachio friand in a mug

This is technically a mug cake, except I didn't make it in a mug, I made it in a BEAUTIFUL bowl from hot pottery. Get on it.

Recipe

THE LEMON CREAM
1/2 block silken tofu
Splash soy milk
1/2 lemon rind
1/2 lemon
2 tbsp maple syrup
Pinch salt

THE MUG CAKE
1 tsp cashew butter
1 tbsp sugar
2 tbsp tofu lemon cream
2 heaped tbsp almond flour
1/6th tsp bicarbonate of soda
1/6th tsp baking powder
Splash soya milk

TO TOP
1 tbsp pistachio cream
1 tbsp crushed roasted pistachios
Lemon rind, chopped

Method

1. Cream together the cashew butter and sugar until fluffy

2. Add 2 tbsp the lemon cream and mix well

3. Add your almond flour, and baking powder and bicarb, as well as a splash of milk, then mix until you have a cake batter

4. Transfer into a microwave safe bowl and microwave for 1 minute 30 seconds at 600W, then for another 30 seconds at 1000W.

5. Remove and leave to cool slightly.

6. Add your pistachio cream to a microwave safe bowl and microwave until smooth and melted - mine took 1 minute at 1000W.

7. Pour the pistachio cream over the mug cake, sprinkle with crushed pistachios, lemon rind and a pinch of Maldon salt.

8. Set in the fridge for 20 mins, or freezer for 5.

Notes + Variations:

You could top with any sort of pistachio cream - you should be able to find it in any Italian delis, or health food shops.