Carrot and Ginger Crevasse Cake with Avalanche Sauce

Microwave-baked carrot and ginger sponge cake served with a syrupy orange and wine sauce and topped with Greek yoghurt.

Vegetarian Quick Dessert Microwave Carrot Cake

Estimated Nutrition

Calories

661.8

kcal / serving

1985.3 kcal total

Carbs

78.4g

per serving

235.1 g total

Fat

34.4g

per serving

103.2 g total

Protein

9.5g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Self-Raising Flour

Plus extra for dusting

115

Caster Sugar

For the cake

tbsp

Caster Sugar

For the sauce

Dairy

115

Butter

Softened, plus extra for greasing

piece

Egg

Free-range

tbsp

Greek-Style Yoghurt

To serve

Fruits

0.5

piece

Orange

Zest only

piece

Orange

Juice only

Liquids

tbsp

White Wine

Vegetables

tsp

Ginger

Fresh, grated

tbsp

Carrot

Grated

Method

Butter and lightly flour a small microwave-proof bowl.

Process flour, butter, sugar, and eggs in a food processor until smooth.

Stir in the grated ginger, carrot, and orange zest into the batter.

Spoon the mixture into the prepared bowl, cover with cling film, and microwave on high for four and a half minutes.

Remove the cling film and turn the cake out onto a serving plate.

Squeeze orange juice into a pan, add wine and sugar, then simmer for five minutes until syrupy.

Pour the sauce over the cake and top with a dollop of Greek-style yoghurt.