Microwave 1-2-3 Cake
This microwave cake turns four pantry staples into a single warm, sweet portion in about eight minutes. Bread crumbs stand in for flour, soaking up the egg and milk to give a soft, spongy crumb. The proportions are forgiving, so you can skip careful measuring. Choose honey or maple syrup for the sweetness, then finish with a little more on top. It suits a late craving when you want one small serving.
Instructions
Beat the egg in a bowl until it is smooth and no streaks of white remain.
Stir in the honey and the milk until the mixture is evenly combined. If the honey sticks to the spoon, coat the spoon with a little oil first so it slides off.
Add the bread crumbs and stir until the batter looks uniform.
Leave the batter to sit for a few minutes so the crumbs can soak up the liquid.
Pour the batter into a small silicone mold, such as an inexpensive loaf pan.
Microwave on high for 4 minutes, or until a little after the cake stops rising.
Let the cake cool slightly, then tip it out onto a plate if you like. Drizzle with more maple syrup or honey if you want it sweeter.
Make it personal.
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