Carrot mug cake

Serves 4, ready in 20 minutes

• 100g self-raising flour

• 1 tsp ground mixed spice

• 4 medium egg, separated

• 100g fat-free natural Greek yogurt

• 2 level tbsp sweetener granules

• 200g carrot, coarsely grated

• Zest of 1 orange, plus extra to decorate

• 1 tsp vanilla extract

• A pinch of ground cinnamon, to decorate

FOR THE TOPPING:

• 160g fat-free natural Greek yogurt

• 4 level tsp sweetener granules 1 Mix the flour, mixed spice and a pinch of salt in a small bowl. Using a balloon whisk, beat the egg white in a clean, glass bowl until it forms stiff peaks, then set aside.

2 Put the yogurt, sweetener, carrot, orange zest, vanilla extract and egg yolk in a mixing bowl, and mix until well combined. Stir in the flour mixture, then carefully fold in the egg white using a metal spoon.

3 Scrape the mixture into a microwave-safe mug (one that’s around 250ml is ideal – try to avoid anything wide and shallow) and cook on high in a 900W microwave for 2 minutes. Leave to cool in the mug until just warm – it will sink a little as it cools.

4 For the topping, mix the yogurt and sweetener. Spoon over the just-warm cake, and top with the extra orange zest and cinnamon to serve.