Adapted from Michael Symon, The Chew, ABC-TV
1 Egg (separated)
6 tablespoons Pastry Flour
1 Carrot (grated)
3 tablespoons Brown Sugar
1/4 teaspoon Baking Soda
2 tablespoons Olive Oil
2 tablespoons Toasted Pecans (crushed)
2 tablespoons Golden Raisins
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon
Zest of 1 orange
2 oz buttermilk
Sour Cream or Greek Yogurt to Garnish
In a small bowl, using a whisk or hand held mixer, whip egg white until soft and fluffy.
In another small mixing bowl, mix egg yolk, pastry flour, shredded carrot, brown sugar, baking soda, olive oil,
buttermilk, toasted pecans, raisins, nutmeg, cinnamon and orange zest.
Mix all ingredients are just combined then fold in egg white until incorporated.
Divide between two microwave safe mugs/jars or four smaller cups/jars and microwave on high for 2 to 2 1/2 minutes. The cakes should be firm but the tops will still be moist.
Top with a dollop of sour cream or yogurt and serve promptly.
NOTE: If you prep your ingredients before hand this recipe will come together very quickly.
Yield: 2 large or 4 smaller servings.