Mug Cake (Tassenkuchen)

Ingredients

• 4 tbsp rapeseed oil
• 150 g beetroot
• 100 g almond flour (de‑oiled)
• 3 tbsp cocoa powder (10 g)
• 2 tsp Baking powder
• Salt
• 2 Eggs
• 2 tbsp lucuma powder (10 g)
• 100 ml milk (1.5% fat)
• 1 tsp ginger powder
• 100 g Sour cream
• 0.5 tsp poppy seeds

Instructions

1. 1.

   Grease 4 oven‑safe mugs with 1 tsp oil each.

2. 2.

   Clean, peel and finely grate the beetroot (wear disposable gloves to avoid staining). Squeeze the grated beetroot through a sieve with a spoon, catching the juice for later use.

3. 3.

   Combine almond flour, cocoa powder, baking powder and a pinch of salt. Beat the eggs with lucuma powder using a hand mixer until light. Mix in milk, remaining oil and ginger. Finally fold in the dry mix and beetroot grate.

4. 4.

   Fill the mugs with batter and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 15 minutes.

5. 5.

   Let the mug cakes cool on a wire rack for ~20 minutes. Meanwhile whisk sour cream with 1 tbsp beetroot juice. Serve each mug cake topped with a dollop of beet‑sour‑cream and poppy seeds.