ALMOND SPONGE CAKE IN THE MICROWAVE

Mix the dry ingredients: almond powder, baking powder and cinnamon.

Add the beaten egg, the date paste and mix well.

Pour the mixture into a microwave-safe container (I use soufflé bowls because they have the perfect size but you can use a wide cup or a cupcake mold) and put it at maximum power for 1min (depending on the micro, it could be a minute and a half but no more). When it swells it is done.

⚠️ The weights in grams are approximate, I do not weigh the quantities... of ground almonds you will need a heaping tablespoon and of yeast a level teaspoon 😉. ⚠️ Do not overdo it with the times, it is a rather dry cake, that's why it is important to make it "drunk" at the end, for example with coffee with milk, oatmeal drink and cinnamon... ⚠️ I do not sweeten it but it is true that the almond gives it a salty touch, to avoid it, add sweetener to your taste (date paste for example). ⚠️ I insist: once done, "coat" it with a little coffee or coffee diluted with oatmeal drink, so it will be juicy and fluffy 🤤.